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Recent content by sawhorseray

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  1. sawhorseray

    CI SKILLET RIBEYE

    THANKS TEX! I BELIEVE THAT LETTING THE MEAT SIT IN THE FRIDGE UNCOVERED FOR A COUPLE HOURS AFTER BEING SALTED HELPS WITH THE CRUST. THINK I READ THAT SOMEWHERE, GETTING SO OLD TO WHERE THINGS GET FORGOTTEN FROM TIME TO TIME, BEATS HELL OUT OF NOT GETTING OLDER!
  2. sawhorseray

    Pk 100 smoke quality

    I CHANGE THE PAN AS NEEDED EVERY HOUR OR TWO AS NEEDED FOR MORE SMOKE, KEEPING THE VENTS 1/3 OPEN. WHEN I'VE HAD ENOUGH SLOW SMOKE I CLOSE BOTH VENTS AND FLIP THE SWITCH TO THE 1250 WATTS UNTIL I REACH THE DESIRED IT OF THE MEAT I'M SMOKING. WHEN SMOKING SAUSAGE I ALWAYS STARTED OUT WITH THE...
  3. sawhorseray

    Pk 100 smoke quality

    THE BOWL THAT COMES WITH THE SMOKER IS FINE, LEAVE IT. NO FOIL OVER THE CHIP PAN, THE BOTTOM TRAY WILL AVOID ANY FLARING. THE GUYS AT PS ARE PRETTY GOOD ABOUT RESPONDING BUT SOME OF THEIR RECIPES HAVE CHANGED QUITE A BIT OVER THE YEARS. HERE'S A COUPLE OF THREADS FROM OLD COOKS WHEN I FIRST CAME...
  4. sawhorseray

    Pk 100 smoke quality

    I KEEP MY WATTAGE ON THE 625 WATTS UNTIL I NEED MORE THAN A 165º SMOKE. THE PANS NEEDS TO BE CHANGED ABOUT EVERY 60-90 MINUTES, GETS PERFECT TBS. YOU CAN ALSO SET THE WATTAGE TO 1250 AND THE DESIRED SMOKER TEMP TO 250º, SMOKE BUTTS AND PRIME RIB ROASTS. I'VE NEVER CLEANED THE INSIDE WALLS OF MY...
  5. sawhorseray

    Pk 100 smoke quality

    I'VE HAD MINE FOR OVER TWENTY YEARS, NEVER WHIPPED UP A BUNCH OF GOOP TO PUT ON THE BURNER LIKE THAT VIDEO SHOWS. THEY USED TO RECOMMEND SPRITZING A LITTLE WATER FROM A SPRAY BOTTLE ON THE SAWDUST BUT IT WASN'T NEEDED. TRY FILLING THE SAWDUST PAN WITH APPLE OR HICKORY CHIPS 3/4 FULL, LEVEL THEM...
  6. sawhorseray

    Christmas is over...

    I CAN'T RECALL EVER HAVING GUMBO BUT YOURS SURE LOOKS AND SOUNDS GREAT, NICE STEP-BY-STEP THERE TOO CHARLES. NEVER HAD OKRA EITHER, IT SURE LOOKS TO BE SOME TIME AND WORK INVOLVED. I MIGHT HAVE TO DO A TOUR OF THE SOUTH, NEVER BEEN EAST OF TEXAS. RAY
  7. sawhorseray

    CI SKILLET RIBEYE

    RECKON I WASN'T SPECIFIC IN MY POST, MY BAD MIKE. I HIT THE STEAKS WITH S&P, THROW THEM IN THE FRIDGE UNCOVERED FOR A COUPLE OF HOURS, TAKE THEM OUT AND VAC-SEAL, BACK IN THE FRIDGE TILL THE NEXT DAY WHEN THEY GET TOSSED INTO FREEZERMART. JUST DID THE SAME THING WITH A PACK OF PETITE SIRLOIN...
  8. sawhorseray

    Remember folks. And have a Happy New Year!!!!

    I HAD GOOD TICKET TO THE GAME, GREAT SEATS!
  9. sawhorseray

    What To Do For Cuz?! Suggestions Please!

    I WAS FORTUNATE ENOUGH TO FILL OUT A COW ELK TAG IN CA TWENTY YEARS AGO. TO THIS DAY ABOUT THE BEST ITALIAN SAUSAGE ME OR ANY OF MY FRIENDS AND FAM HAVE EVERY HAD. I USED SOME CABERNET SAVIGNON AND A LOT FRESH GARLIC, ABOUT 25% DOMESTIC PORKBUTT, STUFFED IT INTO 32-35MM HOG CASINGS. HELL YEAH...
  10. sawhorseray

    Pk 100 smoke quality

    ARE YOU TALKING THE PK-100 MADE BY PS SEASONINGS. I HAVE THE CABELAS PRO MODEL100 MADE FOR THEM BY PS SEASONINGS, COMMERCIAL GRADE. I HAVE A CHOICE OF 625 WATTS OR 1250, TEMP RANGE 60º -250º. IS THAT WHAT YOU HAVE?
  11. sawhorseray

    Remember folks. And have a Happy New Year!!!!

    HAPPY NEW YEARS TO YOU, ANNE AND THE FAM STEVE!
  12. sawhorseray

    A Redneck Happy New Year to All!!

  13. sawhorseray

    CI SKILLET RIBEYE

    THANK BOTH OF YOU! I'M THINKING IT'LL TURN INTO A GO-METHOD FOR ME. I CUT AND EAT PRETTY MUCH NOTHING BUT BONELESS RIBEYES A INCH AND A HALF THICK. SIX MINUTES GAVE ME EXACTLY WHAT I WAS HOPING FOR, WILL WORK EACH AND EVERY TIME. NO SOUS VIDE TO WAIT FOR, NO COALS TO FIDDLE WITH, CAN DO WHEN...
  14. sawhorseray

    CI SKILLET RIBEYE

    THANK YOU ERIC! IT WAS KIND OF NICE FOR ME TO FIND SOMETHING TO POST I HADN'T DONE BEFORE, NOT MUCH NEW TO ME AT THIS AGE! THANKS JOHN! TOOK ME AWHILE TO REMEMBER THE PASTA RECIPE , NICE TO BE BACK IN THE KITCHEN COOKIN'!
  15. sawhorseray

    A dozen broiled lobster for Christmas Dinner

    THAT'S SOME FINE WORK THERE EDDIE! A LOT BETTER JOB THAN I'VE EVER PULLED OFF WITH LOBSTER, LOOKS PERFECTLY COOKED. RAY
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