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Recent content by tallbm
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That sucks.
I've gotten to the point that if I'm going to go to a place for just about anything, I call 1st. This is definitely a must in my little home town. Here in the city not so much BUT I know better than to go to a place that always lets me down. FYI, Walmarts here are ALWAYS a let...
When I went today they had the whole in bag (uncut) rib roast, they were HUGE. The actually mistakenly slapped a ribeye roast sticker on my 20 pound brisket and we caught it at the register and had to get it changed so I got the $1.99/lob deal. I wasn't going to buy 20 pounds of select grade...
Nice! Looks like they have MI, VA, TN, and TX covered.
Anyone in other states seeing the same adds?
Btw I went and got my $1.99/lb brisket from Tom Thumb. Smoked brisket likely coming within the next 2 weeks :D
Hi Denny!
Your rewire job is super simple, you lucked out. You basically just have to connect the white clips I circled in the image below.
The bottom clip has the smooth WHITE and smooth BLACK wire, that comes from your plug.
You disconnect that clip and take that end with the black and...
Hmmmm We have $5.77/lb choice ribeye roast regular add this week at Kroger when buying $25+ of groceries. I wonder if that -$3.00/lb would stack.
Besides that it's another lackluster week of kroger digital deals here besides some shrimp and still going good on bacon 75248:
Now, Tom Thumb is...
Super cool stuff!!!
If you ever want to tackle little projects and do-dads I could always request rifle 3-D rifle printed rifle hand loading gadgets. Or a spacer for the Chef's Choice slicer that keeps the bottom of the meat from forming a tail while slicing, etc. etc. More rabbit hole stuff...
Oh heck yeah pulled chicken like that is a thing in my house, Lookin good there!
Now if you ever want to cure some whole chickens and smoke em, that is a whole other ball game of greatness :D Just some food for thought for ya lol
Hi there and welcome!
Beef ribs (and brisket) are cuts that are done by tenderness.
My guess is you basically "jerky'ed" those, meaning hot air constantly flowing and removing moisture vs really cooking them.
Beef ribs can dry out on you especially on the beef sides.
There is some info...
No I just toss the bacon in to cook with it. With the pressure cooker it gets so tender that a couple stirs of the pot and it comes apart so you have bacon bits all throughout the pot :D
Nice haul!!!
So how much of this did you much on as you were slicing it, since it is cooked to save eating temp?
Most of my bacon (I smoke to cooked IT) never sees a skillet. I eat it right out of the vac seal bag it's sooooooo good and you can taste the nuances of the wood smoke flavor. Once...
Glad you found the other thread!
I couldn't tell you exactly what the equivalent is. I do 2.5 cups of dry beans at a time and with the veggies and such I add (tomato, onion, 1pound bacon) I get just under 3/4 of 6 quart instant pot.
So I would guess 2.5 cups should give at least 3 cans or so...
Yeah that's the price to buy at lol.
I'm totally with you on the coarse grind. Not sure about the specs that don't break down but if they really don't break down then it's likely hard deckle fat. Good to know you get rid of most of i and things come out great still :D
I think I have you covered.
I have never used PS seasonings but I have found it completely true that store bought seasonings are never really accurate with their measurements and from the website seasoning directions, it seems PS will not be any different lol.
For one they always go by volume...