Search results

Dollars = points :LOL:

I won the auction for an IAC Model 87 lever action 12 gauge shotgun that I plan on using with my cowboy action shooting.

Smoked a small brisket for chili yesterday. I kept it in for three hours. The smoke flavor is evident and IMO good in the chili, but I don't think all of the work of slicing the brisket into those small cubes is worth the effort. The Mrs. prefers the texture of the hamburger over the beef cubes...

Actually, chili is a type of stew with a chili based sauce. ;) https://www.dictionary.com/browse/chili

I use this SBR Original BBQ Three Bean Chili recipe as the basis for my chili. Instead of all of the individual spices I use a packet of McCormick chili seasoning. I substitute tomato sauce for the diced tomatoes (I'm not a huge tomato fan), and a couple of tablespoons of Better Than Boullion...

Read this before looking at the picture and thought you were adding pink and blue colored running lights. :LOL:

Right at 3 hours @ 250 degrees. Pulled it when it when the probe hit just below medium (138 degrees). Noticeably better smoke flavor. Next I'll do some ribs and report on them when I do. Thanks Fred!

Okay. The pellets arrived. This morning I gave my smoker a decent clean out and replaced the pellets I had in there with the pellets Fred suggested (Hickory). I'm doing a standing rib roast to try them out. I'll report back (with a picture) to let everyone know what I think of the pellets.

How are the ergonomics for you with this bike? Any plans for highway pegs of some sort?

Walmart has them online. Ordered a 20# bag of the Hickory. $31.62 delivered to my door .

Same here. I'll have to order a bag up and give them a try.

On my radar if it happens.

I put my selection of meat on the pellet smoker before firing it up. Mine produces a lot of smoke while heating which helps with getting the smoke taste into the meat.

Smoked wings. Toss in salt, pepper, garlic and onion powder a few hours before smoking. Smoke at 250 for 2 hours. Let them rest while bringing peanut oil up to 375. 3 minutes in the oil to crisp the skins. Toss in your favorite sauce. I'm doing a 3/2 ratio of Sweet Baby Ray's hickory BBQ...

They are universal.

I have a couple of sets. Problem is they are buried in some boxes in my garage. I'm in the process of building a new shop. If you can wait until mid September I can dig them out when I move into the new shop.

You're welcome.

Check your fuses.

Those look good!!

I got the A-Maze-N when it first came out. I didn't see any videos or how-tos on cold smoking cheese. I'll have to get a slap of mozzarella and give it a try with pellets and "aging" afterward.