Recent content by shtrdave

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  1. shtrdave

    New guy from IL that's interested in pellet grills

    What kind of budget are you working with? There are pellet cookers at just about every price range. there is a pellet cooker forum if you do a search and they have tests and reports on many different brands and also section where people post questions and talk about the good points and the...
  2. shtrdave

    "Sous Vide" Discussion

    Looks great, Been thinking about trying something like this only I was going to smoke first.
  3. shtrdave

    Peanut Butter Meltaways (Bear's Favorite Candy)

    Thanks guys, and Pilch reading your post made me realize I didn't think about the amounts in the bowl naturally the half batch would cook quicker than a full one. I think  that may have played a big part in the issues. It is good just on little squares or cubes, not the Reese's cup taste that I...
  4. shtrdave

    Peanut Butter Meltaways (Bear's Favorite Candy)

    I tried these today, not sure what I did wrong, I made half batch. I weighed out the white and milk chocolate wafers 10oz and weighed out 8 oz of peanut butter. Into the MW for 2 minutes took out and stirred needed more time, 1:30 and when I took them back out the chocolate started to seize up...
  5. shtrdave

    Pellet grills

    If you are talking Igrill and not maverick type, I kind of like the way the Tappaque looks and the 4 probes look like a nice thing, I don't have one, because I have nothing to use it with, smart phone or tablet, or I would have one of them.
  6. shtrdave

    Pellet grills

    A felt welding blanket would help if you are running it outside. People tend to stay away from the fiberglass welding blankets due to fibers coming off.
  7. shtrdave

    Pellet grills

    For steaks I like to have them cut at least 1.25 or better. Depending on your taste for doneness, you will smoke to close to that point and then sear them off on a very hot grill or in a hot cast iron pan on the stove. I am a rare guy so I do smoke mine to about 110 internal and then sear both...
  8. shtrdave

    "Sous Vide" Discussion

    yes thanks for the link, it may actually move me to get mine out the the box and try to use it. How does it work with bone in stuff, like a steak?  
  9. shtrdave

    "Sous Vide" Discussion

    She has come a long way, her dad cooks everything until it is black, hard, and dry. She now tells me she likes how when I cook the meat it is always tender. She has come to see that it doesn't need to look like a piece of charcoal to be good.
  10. shtrdave

    "Sous Vide" Discussion

    I would be good with 126 but the GF likes her stuff done more say 145ish she doesn't mind a bit of pink anymore nut no red. Could one just cook her's for an extra minute or two to get the higher temp and doneness?
  11. shtrdave

    "Sous Vide" Discussion

    I am not a SV expert, and have not done anything with my new cooker, only with my made up one. But I think for the brisket you would smoke for a short period of time to give it the smoke flavor and then SV to finish. From what I understand the SV cooking process enhances or increases the flavors...
  12. shtrdave

    Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

    Fresh Picnic shoulder I brine cured for 4 weeks, took out rinsed well, Garlic Powder and Black Pepper. Left the skin on. Put it in the Cookshack skin down at 5:45am at 225° took it out 11 hours later internal temp was 178° came out very good, moist and tender. Was about 8# if I remember...
  13. Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

    Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

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  14. IMG_1557.JPG

    IMG_1557.JPG

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    • Album: Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.
  15. IMG_1555.JPG

    IMG_1555.JPG

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    • Album: Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.
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