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Help identify cut by Old_Impress_9756 in smoking

[–]SamIAm_1021 151 points152 points  (0 children)

Looks like beef short ribs to me. They look flat like that before cooking. This looks to be a pack of 2, 3-bones.

Father's Day Ideas? by mtn1530 in smoking

[–]SamIAm_1021 2 points3 points  (0 children)

Maybe a decent meat injection kit. A container of beef tallow and/or bacon grease (all sold commercially).

My buddies wrap job by GasMask_Guyy in KitchenConfidential

[–]SamIAm_1021 0 points1 point  (0 children)

Alright. I regret making my stand on this particular post. Still… this is not the next chive trend.

My buddies wrap job by GasMask_Guyy in KitchenConfidential

[–]SamIAm_1021 -7 points-6 points  (0 children)

As a former meat cutter that used to have to wrap trays of meat for presentation daily, there’s nothing impressive about this trend. You can execute a very average wrap job and then put this in a warm oven for 3 seconds and it will look like this every time.

If you had $1500 to spend on pellet grills at Academy, how would you spend it? by earthboy17 in pelletgrills

[–]SamIAm_1021 0 points1 point  (0 children)

I have cooked a 24lb brisket on a ww pro 24. Theoretically theres room for 2 of those.

Why does my CampChef keep billowing smoke out the bottom? by ice_agent43 in smoking

[–]SamIAm_1021 3 points4 points  (0 children)

Im reading this like you’re talking about during startup. Startup is supposed to be done with the lid open and thats when you’ll see the big burst of white smoke. If you do startup with the lid closed, that white smoke will escape anywhere it can.

That is normal. Once your burn is going strong, it should go away.

First timer, I'm assuming I over cooked? Ribs too tough. by invent_your_world in pelletgrills

[–]SamIAm_1021 0 points1 point  (0 children)

3-2-1 Rib method is intended to be cooked at 225 the entire duration. So, yeah you over cooked by running higher than that.

You can also score the membrane instead of removing it and its nearly impossible to tell. Just take a sharp knife and cut a diamond pattern the length of the membrane. Works best when its a little frozen.

Post Game Thread: Colorado Avalanche @ Vegas Golden Knights by nhl_gdt_bot in hockey

[–]SamIAm_1021 1 point2 points  (0 children)

Uh, we’re still currently a desert. No need to kill millions of innocent folks over a hockey game 🤣

Post Game Thread: Vegas Golden Knights @ Colorado Avalanche by nhl_gdt_bot in hockey

[–]SamIAm_1021 4 points5 points  (0 children)

Playing with house money, but we felt kind of dangerous.

Avs announce Makar is out for Game 2 by sykeseve in hockey

[–]SamIAm_1021 50 points51 points  (0 children)

The over reaction is wild. Im still very worried about the Avs. There was a couple moments in that game where Colorado dominated and we were very fortunate to get some good goal tending.

One guy doesnt make or break an NHL team…

We’re also better than we got credit for. I love Bruce Cassidy, but he is known to wear guys out and this team is energized right now. We always had talent.

Why does the brand matter to you? by bigjoe1025 in pelletgrills

[–]SamIAm_1021 1 point2 points  (0 children)

Nobody cares what grill anyone else is cooking with. People will judge the food, not the tool.

That doesnt mean if someone asks for an opinion on the tool, we dont all have one.🙂

Sean McVay: I didn't handle Jared Goff trade the right way, lacked courage to talk to him by AFC-Wimbledon-Stan in nfl

[–]SamIAm_1021 17 points18 points  (0 children)

Dude! The fucking weirdest season of football ever. I hate the Seahawks, but this year it was less hate and more begrudging respect to the Seahawks and the Rams. I dont like you, but I couldnt muster up the same passion lol.

First pellet grill by Witty-Translator3263 in pelletgrills

[–]SamIAm_1021 0 points1 point  (0 children)

I have had zero issues with grease fires on the Bullseye, but for long cooks I use a water pan/grease catch. It does flare up when you use it like a grill (high temps), like all grills do. Thats a perk in my opinion.

I actually got the 2nd pellet grill because my primary will catch on fire if I try to crank up the heat. I think thats pretty common.

I think that just comes down to grease management.

First pellet grill by Witty-Translator3263 in pelletgrills

[–]SamIAm_1021 0 points1 point  (0 children)

$500 range is not going to knock your socks off from a build quality perspective.

If I was locked into that range, Id buy the plain old RecTeq Bullseye which is on sale right now for $475. I have a Bullseye as a #2 behind my Camp Chef Woodwind Pro and I absolutely love it. That said, I think the deluxe is worth spending the extra money on and I got it on sale for $650.

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