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  1. highlife4me

    Z Grills

    I bought a Z Grill about a month ago, I've used it several times a week since then and so far no complaints. My Shirley makes better bbq but the pellet pooper is convenient for quick cooks.
  2. highlife4me

    THINKING ABOUT GIVING IT UP

    Thanks guys for all the advice and well wishes. If things don't start to improve soon I will probably see another Dr and get more bloodwork done and keep my fingers crossed. I'll hang on to my bbq equipment for a while but once I see it start collecting cob webs I'll probably start...
  3. highlife4me

    THINKING ABOUT GIVING IT UP

    I have been tested many times and have not had a positive since the beginning of October, I've gotten my shots too since my wife is a nurse at an assisted living home.
  4. highlife4me

    THINKING ABOUT GIVING IT UP

    Lately I have been thinking about giving up on smoking and barbequing. Last fall I was infected with what I thought at the time was a mild case of Covid. I completely lost my sense of smell and taste for about a week, I had no other symptoms. After the first week my senses started to slowly...
  5. highlife4me

    Gifting BBQ Meals

    Since the governor in my state has basically shut down all social gatherings and I have not been able to have my family and friends over to enjoy some good BBQ, I am thinking of smoking up a bunch of ribs and chicken and probably make a few sides as well to freeze so they can reheat later. I am...
  6. highlife4me

    New smoker reccomendations

    When my neighbors fire up there pellet grills nobody hardly notices, but when I fire up my Shirley reverse flow all the neighbors show up to see what I've got going in there. A reverse flow puts out amazing food. Yes there is a bit of a learning curve but its not rocket science. Our ancestors...
  7. highlife4me

    Where to order Duroc online

    Look up Compart Duroc, they sell a bbq pack of 4 pork butts for a little under $200. They sell some good stuff but unless you are cooking in competitions I don't think the extra cost is worth it.
  8. highlife4me

    Help, Corned beef fail.

    You made dried beef!!
  9. highlife4me

    Freezing Sausage

    I think most sausages taste the best AFTER they have been in the freezer for a couple months if they are frozen properly,  that time allows the seasoning and smoke flavor meld a bit.  I have had sausage that was 3 years old and vacuum packed and they tasted great.  But on the other hand I have...
  10. highlife4me

    Fire at Franklin BBQ

    I just read Franklin BBQ had a big fire early this morning.  Very sad news, at least nobody was hurt. Hopefully will rebuild bigger and better.http://kxan.com/2017/08/26/franklin-barbecue-is-on-fire/
  11. highlife4me

    Shirley fabrication question

    I know this is an old post but your smoker probably isnt built yet because of the long wait list, I wouldn't get the insulated firebox, i would opt for the thicker fire box with the 3 shelf warmer.  The smaller cookers do not use much wood the way it is so there isn't that much of a benefit...
  12. highlife4me

    Cured pork belly question

    Yes they used cure. I have the bellies drying in the fridge now. A BIG THANK YOU for the feedback, much appreciated!
  13. highlife4me

    Cured pork belly question

      I have aquired a pork belly that has been cured but not smoked yet.  (I was expecting a whole pork belly uncured)  I do not have time to smoke it until next weekend.  Can I keep it refrigerated for a week then smoke it?  Or freeze it then thaw and smoke?  The hog was butchered at a meat market...
  14. highlife4me

    Snack Stick Internal Temperature

    In my MES 40 I go up to 185 to finish smoking most sticks or sausages I make. Never had a problem with a fat out.
  15. highlife4me

    tieing the summer sausage

    I usually use hog rings for summer sausage but when I do have to tie with twine I use a double overhand knot. It can be a bit tricky if tieing by yourself though, could try a slipknot then you could tighten with one hand while holding the twisted casing with the other hand.
  16. highlife4me

    What do you think about Bacon/Cheddar brats?

    I made a batch of smoked cheddar brats, never put an ounce of bacon in them and everybody asked me how much bacon I put in my brats!! So you may want to try smoking them also to get a more smoky flavor you're looking for.
  17. highlife4me

    Chef's Choice 610 meat slicer - sold

    Pm sent.
  18. highlife4me

    Chef's Choice 610 meat slicer - sold

    Is this still available?
  19. highlife4me

    It's Tax Time And A LEM Is On The Horizon

    I use a 3/8 tube to stuff 17mm snack sticks.  I use a little extra water and I have no trouble with it, however I had a guy try to "help"me, stuffer crank in one hand - cell phone in the other even after I told him to take it easy on it.  He ended up bending the frame of my stuffer.  I was able...
  20. highlife4me

    Pulled Pork Weekend!

    Wow, those got done fast! What temp were you smoking them at? The last ones I did took almost 18 hours at 225*. Looks good, now I'm hungry;)
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