shepp Posted February 25, 2019 Report Posted February 25, 2019 12 hours ago, Boot_Scraper said: I'm also due for a good beef tongue brown gravy. Most tender cut on a cow. Mine is venison heart, my buddy was gonna bring me one this year but he dropped it, and some dirty critter got it over night ?
Sisco Posted February 26, 2019 Report Posted February 26, 2019 (edited) Company tonight with my small smoker down.here had.to cut the rib racks in half. Just wrapping in foil for the last two hours on the smoker. Edited February 26, 2019 by Sisco
Armed Eye Doc Posted February 27, 2019 Report Posted February 27, 2019 Anyone been to this competition?
98Z5V Posted February 27, 2019 Report Posted February 27, 2019 @washguy has been there - I SWEAR that's Char...
washguy Posted February 27, 2019 Report Posted February 27, 2019 1 hour ago, 98Z5V said: @washguy has been there - I SWEAR that's Char... Why yes it is ....we are both gonna get bitch slapped Wash
98Z5V Posted February 27, 2019 Report Posted February 27, 2019 6 minutes ago, washguy said: Why yes it is ....we are both gonna get bitch slapped Wash I'll take it - I knew I had it coming anyway, brother...
washguy Posted February 27, 2019 Report Posted February 27, 2019 2 minutes ago, 98Z5V said: I'll take it - I knew I had it coming anyway, brother... Your safe ,along with a few other brothers here she adores you.... I dunno why? Wash
98Z5V Posted February 27, 2019 Report Posted February 27, 2019 1 minute ago, washguy said: Your safe ,along with a few other brothers here she adores you.... I dunno why? Wash Because I said she looks GREAT in camo face paint, after you sent me that pic of her that she said you better not send ANYONE?... That was a trap... I set it intentionally...
washguy Posted February 27, 2019 Report Posted February 27, 2019 3 minutes ago, 98Z5V said: Because I said she looks GREAT in camo face paint, after you sent me that pic of her that she said you better not send ANYONE?... That was a trap... I set it intentionally... Oh THATS WHY? Wash
sketch Posted March 3, 2019 Report Posted March 3, 2019 trying to use the cast iron pan more since watching this dude. https://www.youtube.com/user/krollins57 did a ribeye and baked potato pretty fing good!
unforgiven Posted March 3, 2019 Report Posted March 3, 2019 Bueaty brother cast iron imparts a lot of flavor.
Lane Posted March 11, 2019 Report Posted March 11, 2019 This was from last summer; during my seven days of wood fired meat binge. A little bit of wood ash never hurt anybody... That's a few year old maple log that has local history, don't remember what sauce I was using; didn't seem to matter much with a wood fire. That week ended in a bad way unfortunately. Has nothing to do with the lime kiln I built around the same time; cooks limestone at about 2000˚ F. It runs with a cap now of course... Side charger; and gets to 2100F just fine with lawn refuse; I simply don't need it to be that hot.
sketch Posted March 12, 2019 Report Posted March 12, 2019 damn you could forge your own utensils and cooking knives that grill! meat looks good?
Lane Posted March 12, 2019 Report Posted March 12, 2019 All true; I was surprised by the versatility of the design in the end. I did play with forging briefly last fall. Cast iron would require a lining and trap door; but neither would harm its ability to be used as a lime kiln. I originally looked at zirconia brick; but couldn't find it locally. Importing a pallet from china was an option, but that design wouldn't have been very portable. This contains 4" of kaowool, both the standard 2300F; and 2600F zirconia in the hot zone. I originally expected to need forced air and/or coal to hit the required temperature; but it runs fine on whatever wood I can shove through the 4" access ports. The smaller ports are usually plugged, but can be used with thermocouples if I need temperature monitoring. The first few firings (including the one shown), I tried to top load the furnace. If you couldn't tell; thats relatively dangerous, and ultimately proved inefficient in terms of fuel consumption as well. This spring I'm planning to drop it off the pedestal, since that proved unnecessary. I also want to design a new cap so I can adjust air flow; even with a full load of limestone it pulls more draft than I would like. With enough hands on deck, there is no problem cooking limestone and forging at the same time. There was even enough insulation left over to build a casting furnace as well.
Boot_Scraper Posted March 17, 2019 Report Posted March 17, 2019 St Louis ribs fer lunch today! 3-2-1 method o'course. Smoked mac-n-cheese to follow. Got em wrapped up right now for the "2" with butter, brown sugar, and honey to keep em company. I sure as hell don't miss getting up every 30 minutes to check on the smoke/fire. If you like smoked meat and don't own a pellet smoker, you just don't love yourself.
unforgiven Posted March 17, 2019 Report Posted March 17, 2019 Very nice ? what smoker do you have brother? I have the Green Mountain.
Boot_Scraper Posted March 17, 2019 Report Posted March 17, 2019 20 minutes ago, unforgiven said: Very nice ? what smoker do you have brother? I have the Green Mountain. I went with the Rec Tec Stampede last year. I love it. Perfect for my family. The only downside is, I can no longer order a steak at a restaurant. Nothing comes close to a reverse seared ribeye, cooked at home.
washguy Posted March 17, 2019 Report Posted March 17, 2019 EXACTLY got a pork butt in the GM...slow smoking today Wash
shepp Posted March 17, 2019 Report Posted March 17, 2019 1 hour ago, washguy said: EXACTLY got a pork butt in the GM...slow smoking today Wash I gotta stop at the store they have it .99¢/pound right now
Boot_Scraper Posted March 17, 2019 Report Posted March 17, 2019 Yeah buddy! Now, onto the peach cobbler....
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