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  1. mneeley490

    Bison burgers?

    I know that a good burger can arouse me as well. :emoji_wink:
  2. mneeley490

    Help! What to do now?!

    Should be fine. Just smoke as normal, but keep an eye on the internal temp of all those pieces. Smaller ones might finish sooner.
  3. mneeley490

    Chanterelles Are Out!

    Loved that you paired them with venison. Back when I hunted deer in the Northern Cascades, we'd usually find some chanterelles around along the way.
  4. mneeley490

    Anyone smoked a whole beef shoulder chuck roll??

    I did one several years ago, but it was about half the size of yours. Even so, I cut it into 3 large chunks and made each one a little different. 3-Way Chuck Roll
  5. mneeley490

    who has fried ribs?

    There's a dim sum place by me that deep fries pork short ribs, and coats them with a honey sauce. Pretty darned good.
  6. mneeley490

    I don't get the hate on Pellet Smokers.

    I never had a problem getting a smoke taste or smoke ring with my Green Mountain Grill Daniel Boone.
  7. mneeley490

    More from my local diner

    I probably should've taken a picture of my plate. Pancakes, eggs, and 4 huge pieces of thick-cut bacon. Not sure where they source it from, but it can't be a restaurant supply store. It's more like 2-1/2" thick BBB.
  8. mneeley490

    I don't get the hate on Pellet Smokers.

    I will happily buy another pellet smoker once I get re-established. So good for overnight cooks. I also had a MES40 with a mailbox mod that I liked, but occasionally the AMPS would go out prematurely during the cook. Not a problem with a pellet smoker with a large hopper, and a remote thermometer.
  9. mneeley490

    Comfort Food

    Is this not comfort food heaven? It's delicious, btw.
  10. mneeley490

    More from my local diner

    Did my workout this morning.
  11. mneeley490

    Video games?

    I can't blame the guy. I've dropped many shekels into this machine myself, back in the day.
  12. mneeley490

    Elephant Garlic

    Lol, that's the argument I always had with my wife when we had a small garden.
  13. mneeley490

    Pork Ribs

    I tried a method yesterday for St. Louis spares that I saw on YouTube. Instead of 3-2-1 at 225°, this guy recommended 4.5-.5-.5. Did not work for me. They were edible, but far from my best effort. No pull back on the ribs, and they were pretty chewy.
  14. mneeley490

    crazy sandwiches

    How is it that I am 64 years along now, and have never thought of that?
  15. mneeley490

    crazy sandwiches

    Does grilled cheese with a tomato slice qualify?
  16. mneeley490

    Found this on Craigslist

    If the inside was in good shape, I'd go for it. If I lived in Missouri, that is.
  17. mneeley490

    D-day June 6 1944 never forget

    My paternal grandfather served in the US Army in France for the latter part of WWI. Not sure if he saw any real action. He passed when I was 6. My maternal grandfather was a marine, and served in the American Expeditionary Forces in China in the 1920's. He did see action from warlords trying to...
  18. mneeley490

    Get In My Belly!

    Here's a "Step-by-Step" list made some years ago by a greatly revered forumite named Bearcarver. I've adapted his "Bacon-Extra Smokey" technique for use on a pellet smoker, just keep it on the lowest temp available. (I think the lowest temp mine would go was 150°.) It's come out great every...
  19. mneeley490

    Get In My Belly!

    Unless you're shooting for cooked bacon, I see no need to raise the IT to 145°. I've warm smoked bacon on my Green Mountain Grill at the lowest setting for 8 hours or more, until the IT hits 118° or so. This will give you an end result comparable to store-bought bacon. I've read that bacon fat...
  20. mneeley490

    Your favorite heat-and-eat, store-bought sausages?

    These are usually available at my local Costco. Your mileage may vary.
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