redcowsrule33
Well-known member
Hard to find 100% USA apple juice, lots from Turkey, Ukraine and China.
What are you eating today?
- Thread starter Ouachita
- Start date
greybeard
Well-known member
At today's prices, that would be about .....4 ounces?
simme
Old Dumb Guy
5 packages of cream cheese. I don't know how much sugar. Tasted great, but leaves you sleepy and tired. Probably just on the verge of a diabetic event.
greybeard
Well-known member
Named'em Tamed'em
Well-known member
Pastrami sandwich at Tat's Deli Seattle, I had to split it with the boss! The Philly cheese steak is awesome too.
Last edited:
Man that looks good !
That looks good !
Ky hills
Well-known member
Tonight's supper, fried pork chops with peppers and onion, baked potato, cabbage and carrots.
Hungry boy - waiting for you to get full!
Ky hills
Well-known member
Yeah her stomach is a bottomless pit. She won't eat her dog food till late at night. We think it's that she waits to see what she'll get thrown from the table or kitchen throughout out the day.
If she thinks we're slow about tossing her a bite she'll come up and stand against my wife or I and put her head on our knee.m, and go from one to the other Sometimes you can feel her press down or work her jaws to remind us she's there.
Our heeler STARES a hole thru you when he wants something. You can't ignore it!!!
greybeard
Well-known member
The 1/2 lb burger was good and that real tomato was great but the fries were among the greasiest I ever ate. (I had to disassemble it to add some condiments) It weren't exactly a full service fast food type place. .
bought a premade barrel smoker/cooker last year. it is a pork cooking MACHINE, perfect ribs and shoulder roasts...oh man. Today I finally tried some brisket. not bad for my first try.
greybeard
Well-known member
Tell us more about the smoker itself. Picture?...brand? Wood..charcoal..pellet..(surely not that gawd awful gas) ?
Pit Barrel, unfortunately charcoal briquets is the recommended fuel and it does work good, I throw on a chunk of mesquite or catclaw for the smoke. eventually I may play around with lump charcoal and maybe even wood coals but regular briquets are pretty cheap and the end product is outstanding. it does a 4 - 6 lb pork shoulder in 4 or 5 hours, the brisket was just a 6 lb flat but following the company "recipe" the cook was maybe 2-3 hours, another hour or so wrapped, and then a couple hour "rest" in a cooler or whatever. I just put it in the oven on warm, because I don't have a dedicated cooler for the job yet (the aroma is great but not on cold beer cans, really). they have 3 sizes and I got the little one. they often sell the big one for the same price and I wish I would have known that. the small is good for a family, you could to 2 shoulders in there, maybe 4, possibly 6 racks of ribs but the big one could feed a good crowd.
It is way faster than traditional smokers and way less work, however it is cooking at a little higher temp so it isn't fully a "smoker" per se. great start for an amateur like me though. we never did this stuff because we mostly grill over real wood since it is free but I was intrigued by this mostly for ribs and brisket, two things that are hard to do right on a grill.
Barrel Smoker & Charcoal Grills | Pit Barrel® Cooker Co.
We have created the versatile Pit Barrel Cooker as the original vertical drum smoker and charcoal grill. Get your barrel smoker and charcoal grill today.
pitbarrelcooker.com
if you end up interested in the PBX and don't feel like making one (tons of you tube videos), get on their spam list and wait for a sale.
Last edited:
greybeard
Well-known member
I've seen that wrapped period called "The Texas Crutch" as you are really kinda boiling the meat for a couple of hours in it's own liquid and not truly smoking for the full time period.
I HAVE done it tho, especially with my upright pellet smoker.
(I have 2 smokers already, a pellet smoker that works well, but doesn't create as much smoke as I'd like, and an offset grill/smoker that I am not happy with at all. But, I'm looking for another smoker. It can't be anything that drops ashes/hot embers tho. )
Yours is reminiscent of the original short/squatty "Old Smokey" that's been around forever it seems. Ya had to buy a new one every couple of years because they burned out/rusted out quick. But, they worked good for what they were, just not for long cooks. Your's is much taller tho.
I no longer have cheap access to big diameter oilfield pipe and really don't want/need one that weighs 60lbs/linear ft anyway... 22" dia would be the minimum I would find usable and that's 1/4" wall.
I have no idea how long this will last, rust would be a nice problem to have but that takes moisture. sigh
1/4inch walls would last a while for sure
this has the "fire" down in the bottom so no ash/ember problem. supposedly you can use it like a grill too but I have/need a bigger area for grilling. the beauty of this in terms of "smoking" is in the hanging of the meats vertically.
