Recent content by crankybuzzard

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. crankybuzzard

    Did you ever know that you're my GYRO?

    Gyros are a wonderfl thing when you can find a good shop, but homemade?!?? I'd beall over what you made and I loved the story and process that went along with it! Nice work!
  2. crankybuzzard

    Beautiful Sunday here

    We have dined sufficiently. Didn't get a plated shot, but I promise it had some potato salad and pintos on it along with the brisket. The InkBird worked great for me. Lasted the entire cook (just under 11 hours with rest) and the app showed that the probe still have a 67% charge. The signal...
  3. crankybuzzard

    Show me your poor man's Cambro. What do you rest your meats in?

    This old thing has probably held well over 1000 pounds of meat over the years, won't hold ice, but rests meats well. What do you use?
  4. crankybuzzard

    Beautiful Sunday here

    Brisket is ready! Well, up to temp... Now, we wait... That cooler may be older than some people on here. :emoji_laughing:
  5. crankybuzzard

    Beautiful Sunday here

    Those garlic bombs are great! An Australian friend turned me onto them and I love them. But, as the Aussie told me, you have to eat them with dead horse (ketchup).
  6. crankybuzzard

    Smokeman Pellet Smoker Problems

    I agree, controller or a thermal switch issue. I couldn't find anything by that name either
  7. crankybuzzard

    It's Meeting Time

    Could be some feathers flying in a bit. Is that alfalfa on the floor?
  8. crankybuzzard

    Beautiful Sunday here

    Found this on my computer from 2020 Pozole 4- ancho chili peppers 4- guajillo chili peppers 4- pounds pork shoulder cubed 8- cups water for pork 2- cups water for steeping peppers 2- cups chicken stock 3- 15oz cans white hominy drained and rinsed well 1- large yellow onion rough...
  9. crankybuzzard

    Beautiful Sunday here

    Dunno if I do or not. I usually eyeball it with the peppers and such, but give me a minute or 7 and I'll see what I have in written form.
  10. crankybuzzard

    WiFi control for electric smoker

    I second the welcome and also the use of the Auber PIDs. I have 3 of them and they are VERY handy, and with the WiFi version, I can sleep peacefully know that it will alarm for hi temp, lo temp, or power loss. I don't do overnights often, but sometimes the summer sausage does get a mind of its...
  11. crankybuzzard

    Beautiful Sunday here

    That does sound like a great way to spend the day Pozole is a really great soup/stew. Most people turn up their nose at hominy since they hated it as a kid. Well, more than likely mom didn't follow the 3 word guideline to hominy, RINSE, RINSE, RINSE! If you don't rinse it before adding it...
  12. crankybuzzard

    Beautiful Sunday here

    Well, the pozole was a hit. The bride loved it and the neighbors devoured it. Garnished with cabbage, radishes, and white onion. Butt ugly picture, but then pozole isn't a real pretty dish.
  13. crankybuzzard

    Brining Fresh Hocks

    [email protected] will work
  14. crankybuzzard

    Brining Fresh Hocks

    I put it in the chat with you.
  15. crankybuzzard

    Beautiful Sunday here

    Well old buddy, see what I did there, it smells amazing in the shop right now and the brisket is starting to really render some fat so the spot behind the shop is REALLY smelling good. :emoji_sunglasses:
See more
Top Bottom
Back
Clicky