Results 1 to 11 of 11
  1. #1
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,047

    Pretending it's summer

    I'm getting a little tired of the normal winter fare... soup, stew, roasts, etc. Since it was over 32 deg, I decided to fire up the smoker and do two racks of pig ribs. Made some potato salad last night. Will post more pics later.

    This time I trimmed the meat more aggressively... took off the skirt meat and chin bone. Anyone have an idea what to do with the skirt meat other than grinding up? Very lean, but tough.

    So while the ribs are cookin', I'm rebuilding a convector blower assy for a customer. Getting paid while cooking. I LIKE IT!



    Experience is what you have an hour after you need it.

  2. #2
    Join Date
    Jan 2007
    Location
    in my lumpy chair
    Posts
    1,949
    cooking enough for all of us?
    I dont warranty Tinkeritus

  3. #3
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,047

    Talking

    Quote Originally Posted by lolson View Post
    cooking enough for all of us?
    Can you drive 2000 miles in 6 hours? If you can, there is always room!
    Experience is what you have an hour after you need it.

  4. #4
    Join Date
    Sep 2005
    Location
    florida
    Posts
    5,507
    I dont have to pretend it's summer. Ive been cooking out most of
    the week.mid 60's today.
    I love the smell of phosgene first thing in the morning:

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  5. #5
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,047
    Quote Originally Posted by crackertech View Post
    I dont have to pretend it's summer. Ive been cooking out most of
    the week.mid 60's today.
    Summer will be here soon, and Florida will be so hot, you can grill directly on the sidewalk. Enjoy it now!
    Experience is what you have an hour after you need it.

  6. #6
    Join Date
    Jan 2008
    Location
    SE GA at the moment
    Posts
    36
    Summer down here just increases the sweet-tea consumption during the day. After about a year you get used to spending your days in a 120 degree attic or roof-top. You save money as you don't need a/c in your truck. You come off the roof and simply let the cool 95 degree air blow through your truck.

    I have always grilled all year long, even back up in PA. I used to shovel a path to and brush the snow off the grill.

    Long handled flipper in one hand and favorite brew in the other, grilling is a way of life.

  7. #7
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    What kind of smoker is that? I'm going to have to buy a propane one this spring. I never have time to stay and watch my charcoal one for 5-7 hours and adjust the heat, charcoal, smoke etc...

  8. #8
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,047

    razorback...

    It's "The Great Outdoors Gas Smoker" and I got mine on Amazon. Here is the link http://www.amazon.com/gp/product/B00...pr_product_top
    I have been very happy with it.. I have done chicken, pork, canadian bacon, you name it.

    Pluses- Low cost, solid construction, and a fair amount of space.

    Minuses- shipping damage seems common- I had a small dent in the side and a chip in the water pan. Nothing worth a return. The biggest drawback seems to be smoking in warm weather- it is tough to keep the temperature in the 200-240 deg. range; it wants to run higher. Winter no problem.

    Read the reviews- I agree with almost all the points made.
    Experience is what you have an hour after you need it.

  9. #9
    Join Date
    Jul 2007
    Location
    NW PA
    Posts
    75

    mmmmmmm

    need to dig my grill out and fire it up. Unless you have leftovers I am just down the road.
    RJW
    Senior counter/Inside sales HVACR
    HVACR/Plumbing service tech


    Try...there is no try only DO or Do Not

  10. #10
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    Thanks baub.

  11. #11
    Join Date
    Aug 2006
    Location
    Chelmsford MA
    Posts
    1,518
    I cooked on my grille last night, nice and toasty 17 degrees outside. Slap on the sweatshirt grab my beer and outside I go. I use my grille year round like some of you, dust off the snow and away we go.
    We only want to do it, if we can do it right.

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