Recent content by tgil
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Biltong questions?
I've read a bunch of the old threads, but there isn't much in the last year or so? Did everyone decide they liked jerky better? I've been wanting to try my had at some biltong and have a 2lb piece of venison I'd like to try it with. Since there really isn't a need for heat, other than to...- tgil
- Thread
- Replies: 97
- Forum: Making Jerky
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Another VacuumSealersUnlimited thread plus VacMaster review
Stumbled across this post while looking for thermometer info. I gotta say, I'm in the market for a new sealer and I'll definitely be looking for Lisa B when the time comes! I believe you get what you pay for, and you just can't put a price on service! In my many years of business, my motto...- tgil
- Post #12
- Forum: Slicers, Grinders, Tools, Equipment
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Another fridge build
I was about to ask on your thread on TBH if you had been over here to ask about your insulation question. This site is the TBH of all things smoke!- tgil
- Post #2
- Forum: Fridge/Freezer Builds
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What are some good Venison Summer Sausage premixed seasonings?
Mac, This place is right here in the Lonestar State! http://www.clifcospicesales.com/sunshop/ I use their spices for all of my sausages. Family owned, great people and if you get some dried jalapenos to mix in with it, along with some cheese, you will have people begging for more! ... -
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Basic Brisket Smoke
This sounds like a plan I can follow! I don't eat a lot of beef, mostly wild game, but my sis did a brisket a several months back that got me wanting to try one. I bought two packers, 9-10lbs ea. I cooked the first one up using her instruction, cooking on time, not IT. It turned out tough. She...- tgil
- Post #113
- Forum: Beef Sticky
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Brisket hit IT too soon, now what?
So MS Smoker, thanks for the help! It was a hit! Turned out a little too tender, but very tasty! -
Brisket hit IT too soon, now what?
I used apple juice instead of broth. It's at 197 now, so I think I'll use your 200-205 temp and hope it works! Thanks! -
Brisket hit IT too soon, now what?
This is my second attempt at brisket. First try was too tough, and I cooked it by time. I read more on here and decided I needed to use IT as my guide. I also read 195 was good for tender, pulled. brisket (although I can't find that now). I have a 9lb packer that I put on the smoke about 15:00... -
BB membrane?
It must've been removed during processing? I took my knife and made a slice down the length of each bone, just in case. They were just as tender as always. Thanks for the tips! -
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BB membrane?
Several weeks back I caught baby backs on sale and stocked up. I got a couple of racks out this afternoon and got them ready to rub down and cook tomorrow. First rack went fine. When I went to remove the membrane from the second, I couldn't get it done? It was like there was no membrane to... -
Wild Hog Smoked Pulled Pork - (rare First Time success : )
No critique from me. I can do wild game, but put store bought in front of me and I can mess it up in a heartbeat! Looks like you did a great job to me! -
First BBB, with a little Q-view
it's an Acme brand. I tried to find a link for it, but couldn't. I can't say the thing is junk, as I've never used any other, but I literally had to completely disassemble it to clean it all up. There were shavings of meat all inside. I shoulda bought the LEM for about $20 more, but I'm...- tgil
- Post #5
- Forum: Hot Smoked Bacon
