Drum Smoking Big Poppa Smokers
The West Coast Offense
Mak Grills

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  1. I was in a similar dilemma. I wad doing a...

    I was in a similar dilemma.

    I wad doing a complete outdoor kitchen add-on. I wanted a grill and side burner. I had spec'd an Alfresco Gasser. I learned about the MAK before it went in and...
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    Sticky: Readying for the next round of Bacon! I have...

    Readying for the next round of Bacon!

    I have been ordering meat for the last few months, nearly exclusively from a restaurant supplier. Quality is better, especially the beef to steaks. Also a...
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    Meat question

    So I found a source for buying wholesale meat and the options are practically limitless and somewhat overwhelming.

    A lot of cuts are described on the wholesaler website with abbreviations. I'm...
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    Well, I guess I'll answer my own question on...

    Well,
    I guess I'll answer my own question on this one. I ordered one.

    Here is my latest Brisket effort prepared yesterday.
    I completely separated the point and flat in effort to reduce cook...
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    Nice! That's a lot of food!

    Nice! That's a lot of food!
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    There is the portable GMG grill Davy Crockett I...

    There is the portable GMG grill Davy Crockett I believe. Runs on a cigarette lighter, but it's small. Probably could operate on a 100 watt solar panel for startup, after than current draw is low. ...
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    SRF Briskets?

    I see these are on sale.

    Was curious if anyone has tried them and care to comment. I was told they are wet aged 28 days and trimmed to 1/4" fat cap (so you're not paying for a bunch of fat...
  8. Thread: Meathead

    by TrickyDick
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    You're mentioned on page 20! I haven't made it...

    You're mentioned on page 20! I haven't made it very far into the book yet but so far I am liking it.
    It has me thinking about how is the best way to set up a water pan in my MAK without getting...
  9. Thread: Meathead

    by TrickyDick
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    Meathead

    Just going to post this here to see what some of the seasoned pit masters here have to say.

    Bought the book called Meathead the science of great bbq and grilling.

    Just started reading it and...
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    For a total beginner at bbq, like I was a couple...

    For a total beginner at bbq, like I was a couple years ago, it is easy to be intimidated by the lingo, and the vast array of products.
    Welcome to the forum!
    As far as applying rub. Depends on the...
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    I bought mine on a spur of the moment at SAMs...

    I bought mine on a spur of the moment at SAMs club and didn't really know what I was getting.
    That said, it sounds like it should the bill for you!
    Out of curiousity, I'd be interested in hearing...
  12. How did this turn out? Curious to see photos and...

    How did this turn out? Curious to see photos and hear about the grease management. I've been wanting to try this for a long long time, but have been scared that I'd ruin it or my grease tray would...
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    Thanks! I don't have any butcher paper on hand,...

    Thanks! I don't have any butcher paper on hand, do they sell that at Amazon?

    Looking to cook my fourth brisket soon. Had to abort on plans to cook today due to a last minute invite to play cards...
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    I had one of these type, and brand smokers and I...

    I had one of these type, and brand smokers and I did not like it.
    I did get some good food out of it, but it was my only smoker and I couldn't get it to do certain things.
    If I knew then what I do...
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    Welcome to the forum! Glad you enjoyed your...

    Welcome to the forum!
    Glad you enjoyed your first brisket!
    I agree about trimming the fat. I like to retain SOME fat but most of it goes. Be nice to see the experts here post a trimmed photo of...
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    Thanks for looking! Should have taken a few more...

    Thanks for looking! Should have taken a few more pictures during the process. They are going fast so might not be long before the next batch!
    TD
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    http://i1217.photobucket.com/albums/dd394/RichardH...

    http://i1217.photobucket.com/albums/dd394/RichardHeld/DSC_0001_34.jpg

    Let me know if y'all can see the picture.

    I stink at sharing photos....
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    First "snack stick" cook

    Not many photos taken.

    Made my first meat snack sticks. I had several cuts of meat in the freezer that needed to be used: Pork Loin Buy one Get one special, Sirlion Roast x2, Pork Butt, Beef...
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    Looks great! I need to use my gear more often. ...

    Looks great! I need to use my gear more often. Its intimidating to begin, but is actually quite easy once you know what to do. The stuffing has a learning curve, but using fibrous casings or even...
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    FANTASTIC!!!!!! Fibrous casings?? Thanks...

    FANTASTIC!!!!!!

    Fibrous casings??

    Thanks for sharing! Did you chill or freeze the meat and fat first? I had read recently that when adding fat to lean meat, that the resulting product tastes...
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    Nice! Nothing beats the bark on a slow smoked...

    Nice!
    Nothing beats the bark on a slow smoked rib roast!
  22. Thread: Steak Prep

    by TrickyDick
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    There is some interesting information about the...

    There is some interesting information about the practice of "Dry Brining" meat by applying salt to it before cooking. The devil is in the detail.

    TD
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    Thanks for the encouragement Cliff! I'm planning...

    Thanks for the encouragement Cliff! I'm planning to try again on Sunday. This time I think I am going to follow the explicit instructions on the T-SPX culture packaging instead of from the book,...
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    Yep. Dumped. Smelled terrible. Found a...

    Yep. Dumped. Smelled terrible. Found a fruitfly in my chamber too which I'm not sure how that guy got in.

    Before next effort, which will be next week, pending delivery of some smaller diameter...
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    I'm growing suspicious of my "water bath"...

    I'm growing suspicious of my "water bath" fermentation method. I read about it in a book as a viable method, but I suspect that it was a gateway for contamination. I have a new layer of whitish...
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