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I’m guessing that the dutch in you doesn’t condone buying much beef at current prices either. I go to the local discount market and shake my head. $10, $12, $14 a lb for beef. At least pork is relatively cheap still. When they brought out the corned beef briskets for $3 / lb for the holiday...

Thanks. Cooked at 225 for about an hour then 250 for 3 more before wrapping in butcher paper and 2 more hours at 250. Could have used longer before wrapping, but was rushed to get it done for dinner (wimmens). My last few batches of ribs on the Pit Boss have been the way you’re doing these...

Might have better luck with searching on “Traeger” (spelling) You can’t go wrong with one of those, Dale. They are made in China now, as are most of the budget friendlier pellet grills, but they work pretty well.

Photos It came out OK, but not as good as the last time.

Unseasonably warm here today in Vermont. Picked up a couple of Corned Beef Brisket flats on sale at the supermarket yesterday, one for traditional boiled dinner on St. Paddy’s Day, and a second one for turning into Pastrami. Yum! After rinsing the meat thoroughly, I trimmed about a pound of...

Hmmm. Have an FJR friend up in Enosburg Falls, VT. Might have to see if he’s having an eclipse party.

Can of worms just opened. As said: you definitely want something more than just regular Medicare part A and B (the defaults). Your primary options are to add supplement plans, aka Medigap (at added cost to you) or to get a Medicare Advantage Plan. Much of the decision on which way to go is...

Technically, a transverse 3 cylinder engine has better primary balance than a transverse 4 due to the crank journal spacing being 120 degrees rather than 180. In the 4 you have two pistons at TDC and the other two at BDC. That’s a lot of mass simultaneously moving in opposite directions. An L...

Took right about 3 hours to reach 110 degrees. Rested a bit longer than planned while we opened gifts. Seared the outside lightly. I think I hit the target pretty well. Everyone was happy with flavor and texture. Ate too much for sure today.

From Thanksgiving to Christmas already! I have a choice grade, 8 1/2 lb, bone-in Beef Rib Roast (aka ”Prime Rib”) to cook for the clan today. Convinced Mama that she should let me cook outside it on one of the smokers. Dry brined (spicy mustard binder, kosher salt, course black pepper)...

Sounds really good. We’re going to be guests at my son’s just down the hill, but tomorrow we will be cooking a small turkey for Thanksgiving round 2. Only problem is my wife doesn’t let me smoke the Thanksgiving turkey. She likes to cook it in the kitchen oven and make the house smell...

Well, he did say the big cooker was for large gatherings. And he has a smaller pit for backyard. I’d like to see some photos of the backyard pit.

Those look incredibly delicious.

Wow! That’s awesome. You’ll have to give us the full run-down on that smoked sausage & baloney that you made there.

Yes, absolutely. It comes with 5 grates plus the water pan rack (I misspoke earlier saying 7). There are a lot of levels you can set the racks at. And the cooking chamber is 22” wide, which is bigger than most offset pits are deep. One other feature I forgot to mention is it has a 60 lb...

No experience with Traegers. They do have a lot of fans, but they also get a premium for the name. I have been very happy with both of my Pit Boss pellet smokers. I first bought a PB700R2, also known as the Rancher. It has one unique feature, a sliding slotted plate over the fire pot that...

Funny. I just received a notification that someone (forum member named Cycle) liked my first post in this thread. It made me read that post from 10 years back, and also to laugh. A lot has changed over those years. In retrospect I was trying to make BBQ on the cheap. It turned out to be...

Forgot to post the final impressions: Turkey breasts were nice and tender. Not particularly smoky flavored, which was OK with the family. Not impressive enough to me for another photo. I’ll have to give the technique another try with some boneless skinless chicken breasts sometime.

Aight, today is something new. Saw this on Jeremy Yoder’s channel on YooToob. He did it with skinless chicken breasts, but I had skinless Turkey breasts today. The gist of the process is you get some smoke on them for a good while, then you wrap them with a shit ton of melted butter as a...

What to do on your birthday? Fire up the offset and smoke a couple of racks of baby backs, of course. On the pit at 11AM. They should be done around 4PM and I’ll give them a nice long rest before the local fam arrives for dinner. Smoking with old and very dry apple wood from a tree I cut...