Search results

So I just saw that Bear Mountain is selling a few of their blended pellets at Walmart (and Walmart.com with free delivery/shipping) at basically 50% off of their normal prices. They don't have all of their varieties. I just picked up a couple of bags, but the first one hasn't cleared the...

So I'm two for two now on trying Porter Road for some proteins. I did a really great dry aged cowboy steak a few weeks ago (reverse smoke then sear on my PK Grill over mesquite lump charcoal) and just did some of their skirt steak (in a wok for oyster sauce beef) tonight. I'm defrosting their...

I see I now have a new little video ad feed showing up here when pages load. Not the end of the world, but curious.

So all of you sleuths see if you can figure out what happened. So on my picanha cook, everything seemed to be going to plan until all of a sudden I decided to effectively start a pretty respectable backburn hopper fire. I was able to shut things down, relocate the meat to finish in the oven...

I sympathize with all of you dealing with freezing cold weather. This year my issue has been rain. It's rare to get regular dousing of rain in these parts and it is severely impacting my outdoor cooking. Yes, I have cooked a number of times in the rain, but I hate doing it. I worry about wet...

So I'm receiving another brisket today that will presumably show up as a meat rock. I am planning to cook it overnight Saturday night. Since I won't have the time to just let it defrost slowly in my garage fridge, I am thinking about trying to expedite the defrost by double sealing (as I've...

Part 1: I tried to find a picture of what I always knew as a burn out. I thought it would be fun and nostalgic. Google "burn out" and you're presented with a bunch of silly people holding their heads because...work is apparently really hard. Part 2 (the real post): After a year of cooking, I...

I picked up a pretty nice looking Berkshire pork collar. It's only 4.3 pounds so considerably smaller than a pork butt/shoulder. I plan on cooking like a butt, but am assuming my cook time will be considerably faster due to the size. Anyone have some insight they could share?

Well, I ordered another Wagyu brisket last week from SRF. It was supposed to arrive last Saturday, but did not show up until midday on Sunday completely defrosted and a surface temp of roughly 60 degrees. It apparently sat in a FedEx truck since 6am Saturday until it was delivered. 100 - 105...

First post!

So I really like Thermoworks products, but I discovered something crazy just a minute ago. I'm doing a basic cook of some chicken breasts this evening. I tried naming my Thermoworks session as. wait for it...."Chicken Breasts". I've been censored. After repeated attempts, the session gets...

So I decided I wanted pastrami sandwiches tonight.. Fortunately, I still had a pre-corned brisket flat and I actually thought about this on Tuesday. Brisket defrosted and de-salinated for a day. So far I'm on a roll. Seasoned with the rub yesterday afternoon and put on the smoker at around...

I know Knotty Wood pellets have had mixed reviews here. With that said, other than more ash than others, I have liked experimenting with their Almond and Plum woods. Home Depot has 20 pound bags for sale with free shipping for $14.99 today only. Knotty Wood

I'm on Day #5 on an uncooked, uncured 10 pound ham that I am curing before smoking in the next day or so. I've never done this so my question is do I apply some sort or rub or will that venture too far from a classic smoked ham? This is a wet cure with kosher salt, Prague #1 salt, brown sugar...

So I suspect I crimped or broke a probe wire. It was super interesting when the two chickens I cooked this weeked were reporting an internal temp of like 75 on one and 17 on the other. I didn't know Recteqs had dual climate control settings! I swapped for another probe and life returned to...

So I see the silliness and overkill of this, but I did it anyway as I'm new and I haven't ever gotten to plug in every single probe on my Thermoworks Signals thermometer. I give you three smallish pieces of chicken with three separate probes plus the pit temp probe. Wires everywhere!

I have no connection to this company, but I bought into the Internet hype and decided to try one of these grill "brushes" from Grill Rescue. PROS The thing just works provided you're using it on a reasonably hot grill (300+) and you've soaked the sponge head in water first. I threw the pad...