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Other cookers / Re: Pulled Pork in the Instant Pot
« Last post by Pam Gould on Today at 11:28:11 AM »
We had pot roast tonight in the "instant pot"... Whatever brand... With potatoes, carrots, and onions.  Yeah, kinda boring, but I'm just a backyard jack.
Jaxon..use a little and I do mean a little liquid smoke..like 1/2 tsp at the most...will definately improve the flavor..and they have a couple of different kinds, hickory or mesquite.  .☆´¯`•.¸¸. ི♥ྀ.
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Bacon is ready
« Last post by Smokerjunky on Today at 10:56:34 AM »


Dry-brined in plastic bags in fridge for 9 days
Removed and rinsed.
The test piece was a bit saltier than I like so I soaked it in water for an hour, rinsed and tried again, still a bit too salty so I repeated the soak for another hour in fresh water


I used tap water for the soaks because I did not have any distilled.  While our water does not have any odor of chlorine I am sure there probably is some as we live near Seattle.  I have not noticed (nor has anyone who has tried it) a "funny" taste.  Next time I will use distilled water for the soaks (and slightly reduce the amount of salt in the dry brine) and see if there is a difference.

I know it would be best to use distilled spring water - however does anyone have any experience with "city" tap water that had added Florine and/or chlorine? Will it yield an "off" taste?
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General Discussion / Re: Torn between Happy places
« Last post by Tailgating is my game on Today at 10:26:43 AM »
My happy place is in cape cod ma. It hasn't changed since I was a kid. I love watching the kids play in the water and at night for dinner I get a lobster roll or fried whole belly clams. Nothing like it anywhere else .

I agree but I will had Block Island on the hook with a wind driven steak on the Grill & beer in the cooler
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Other cookers / Re: Pulled Pork in the Instant Pot
« Last post by Tailgating is my game on Today at 10:23:05 AM »
Looking good. It is indoor cooking weather these days......

Smoke I am shocked at you. Where is the pioneer spirit the real American way of cooking in any weather outdoors...sad state this country is in. Slow cookers, instant pot's & air fryers are taking over & will ruin us all.

I say stand up like a real man when the going gets tough & temperatures drop.......... pick up your phone & order take out or home delivery ;) ;) ;) ;) ;) :D :D :D :D :D :D


That pork looks good but so does the slaw & beer
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General Discussion / Re: Sams club vs restaurant depot
« Last post by Smokin Papa Steve on Today at 10:11:14 AM »
I hope someone still reads this post. I have decision making problems so please help me lol. I'm a member at sams club which is under 10 mins from house. Rd is about 30 minutes away. A costco which I never been too is 50 minutes away. Which route should I go. I'm interested in a whole rib eye roast. Also maybe some frozen burgers ( I know their unpopular around here but their so convenient). I'm intrigued by Costco I hear they carry prime and some good frozen cab burgers. Or maybe I read some kind of gourmet burger I can't remember. So is it worth me to splurge on a Costco membership that's far away or just stick to my current options?

We are RD, Sam's and Costco members.  Prices for a whole roast will be about the equal for all.  Quality, as long as it is at least choice, will be the same.  RD members can check prices on-line.  Sam's/Walmart is probably one of the largest meat retailers in the USA so there turnover is huge.  My time is worth a lot to me so with all things being equal, convenience wins.  Here is South Florida we have lots of local supermarket and specialty food stores that is another option.  I don't like going to the mall but do enjoy a visit to these places, especially RD
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Bacon is ready
« Last post by bspitt on Today at 10:09:30 AM »


Dry-brined in plastic bags in fridge for 9 days
Removed and rinsed.
The test piece was a bit saltier than I like so I soaked it in water for an hour, rinsed and tried again, still a bit too salty so I repeated the soak for another hour in fresh water


I know it would be best to use distilled spring water - however does anyone have any experience with "city" tap water that had added Florine and/or chlorine? Will it yield an "off" taste?
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I subscribed and now I only have until midnight to put $10.00 down to reserve one of the first units  8)

I hope it is not a scam Tom

Kinda sounds like one....


Got me thinking


I am coming out with a new Blender that makes Margaritas in 5 seconds, plus it does your entire wash in under a minute at the same time it makes a nice bread dough.

Just send me $10.00 to be first. In fact if you need two send me $15.00...It will be half price when it comes out on scam starter next month ;) ;) ;) ;) ;) ;) ;) ;D ;D ;D ;D ;D ;D


I will be watching




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It's just a piece of stainless steel with 3 sides turned up. It sits as close to the broiler as possible and you heat it with the broiler for 30 minutes at least. Then put your pizza on it and the broiler cooks it along with the radiant heat from the steel. It is wood fired look not taste. Just go to the metal shop and get some stainless steel and make your own. Do a search for pizza shelf and check out the u-tube video.

I'LL wait for Tommy to come out with his own  ;) ;) ;)
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General Discussion / Re: Camp Chef New Pellet Grill
« Last post by smokeasaurus on Today at 09:48:28 AM »
Tom, could you please share the link to the video if possible, I can't seem to hunt it down..................
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Nice!!
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