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  1. b8h8r

    B8H8R's smoked nachos

    So here is my January throw down entry. I had both smokers going, the GOSM was pumping out the chuckie, which was rubbed down with home made chili powder, S&P, and granulated garlic. I also injected it with some beef base, Worcestershire, and a little Sam Adams Winter Lager. This dish becomes...
  2. b8h8r

    End of an Era

    Packin......I'm fifth generation my self. My Great-great grandparents homesteaded north of Havre, and my great uncle ran the ranch up until 10 years ago when he decided it was enough. He had quit running cattle about 5 years before that, and just stuck to dry farming (you want to talk about a...
  3. b8h8r

    Chargriller super pro lid seal

    Mine has been on my BSNP for over 2 years now with no problems. There must be some differences between the way the 2 close.
  4. b8h8r

    Holy You Know What Batman Look At These Meat Prices

    Yep......Where else are you going to get Dry aged Waygu (Kobe) beef. Definitely not something to eat everyday, but I have been seriously considering ordering a couple of thick Ribeyes.
  5. b8h8r

    Chargriller super pro lid seal

    The best thing for sealing is fire rope available at any fireplace/stove shop. I would be concerned about the firebox side getting too hot for the hose. The rope only cost me about a $1 a foot, which is probably pretty close to what you paid for the hose.
  6. b8h8r

    making breakfast sausage cant find pork fat help

    If you have any local wild game processors, they may be able to help you out.
  7. b8h8r

    Smoked Roma tomatoes?

    I just did some last week......did them like a chili. Cold smoked for a 3 hours or so whole, then cut & seeded and used as normal.
  8. b8h8r

    7-Bone Roast

    Yep...I do em the same way.
  9. b8h8r

    Baby back Disaster!!!

    yep....the water pan regulates that heat, and adds moisture to keep the meat.....moist.
  10. b8h8r

    Jerky's on......

    Well, going off of how long the bag that I brought to work lasted, I would say that this batch o jerky was a success.
  11. b8h8r

    Jerky's on......

    Well here's the finished jerky. It took pretty much 12 hrs @125. Tastes great. I ended up with just about 2 tubs full.
  12. b8h8r

    Jerky's on......

    Thanks all...more pics in the morning.
  13. b8h8r

    Dry Rub for Baby/St. Louis Ribs

    I also like raw sugar, but just remember that you are losing molasses when not using brown sugar.
  14. b8h8r

    Smoking in the cold

    Welcome....smoking in the cold is nothing new to some of us.
  15. b8h8r

    Reverse Sear ribeye with qview....

    The reverse sear is my favorite way to do steaks....especially bi rib steaks like that.
  16. b8h8r

    Jerky's on......

    Got an urge for jerky, and the temp outside makes it perfect for it. Started with 5 1/2 lbs of Choice Eye of round: Trimmed it up: Sliced it at about 5/16" on my new slicer (which I forgot to take any pics of.) Marinated it for about 36 hrs in: 2 1/2 oz Tender Quick 1/4 cup Kosher 1/4 c...
  17. b8h8r

    What to do with these ugly rims on my smoker

    Cheap fix is a set of hub caps from your local parts store. Otherwise I agree with MeatHunter...blast em, and rattle can em. (I would do black to match the smoker)
  18. b8h8r

    newb needs advice with sfb

    More FIRE!!!! I have a different brand but basically the same setup, and I have to get a good amount of coals going.
  19. b8h8r

    Smoking pre-sliced brisket

    The more I've thought about this, the more I think, what was this packer thinking. Also in retrospect, I wouldn't bring it much past 115 before foiling and braising to the higher temp. I think that would keep it from drying out best.
  20. b8h8r

    food slicer

    Thanks....and by the by, Amazon does not budge on price difference.
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