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gregintenn

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Everything posted by gregintenn

  1. Cooked a chicken on it for lunch today. Salt and pepper chicken. Hickory wood chips for smoke. Water in water tray. Cooked on 240 degrees at 1 hour per pound of meat. Internal temp 165. This was simply amazing!!!! The smoker has proven to be quite the hit at our house.
  2. Looks like a fine day indeed.
  3. gregintenn

    Steyr GB

    I am now! That's a pair of fine looking handguns!
  4. I admit I was a little proud when my son asked me to ride with him this morning so I could ride back the new toy he purchased. He'd never ridden a bike before. Mama ain't happy. His girlfriend ain't happy, but I'm tickled we share a common interest. It's an 04 Suzuki GS500F. Very low miles, and runs and rides great. A perfect starter bike in my opinion. Now if I can talk mama into us getting a bike, I know where there's a sweet HD Night Train!
  5. The steak looks good, but I wouldn't eat it after it touched the same plate as cauliflower.
  6. It's just.a statement, Doug. If I ever get caught up at work, I can probably go get my own. What I need are some fishing lessons from you and your buddy!!!
  7. LOL!
  8. Crappie is among my favorite foods.
  9. You'd think so, but I have a range behind my house and rarely shoot anymore. There's always something more pressing to do it seems.
  10. Bojangle's in Lebanon ain't bad.
  11. A subject as serious as gravy probably deserves it's own thread, if not it's own sub forum.
  12. Yeah, your right. I was afraid if I mentioned white gravy, I'd be labeled a racist. ALL gravy matters!
  13. Dang right!!!!!!
  14. Actually, yes I do. I've found very little waterborne food I don't like.
  15. It ain't blood, dammit!!!!!!!!!!!! It's meat juices. A while back at a restaurant, The waitress asked if I needed steak sauce for my filet mignon. I politely told her "I sure hope not".
  16. Just when you think you know a fella!
  17. They don't get hot enough to burn off all the grease and food residue like a grill. I would expect the inside to get all molded and funky if you didn't clean it. https://heygrillhey.com/simple-smoked-pulled-pork/ Here's what I did in case anyone wants to try it. I don't know how you could improve on it, but I guess individual tastes may vary. https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/ ^^^and the rub.
  18. The other half is cleaning the greasy s.o.b. up after it finally cools.
  19. Yeah....that's what I have and how it works. Thanks to everyone for the suggestions. This made some awesome pulled pork!!!!!!!
  20. I do need the thermometer. I have an old school probe thermometer, but I like the idea of the wireless one. I'm not sure the thermometer on my smoker is accurate. I started on 225, and soon bumped it up to 235 to actually get some smoke. After 16 hours, the internal; temp of the roast was only in the 160s. I wrapped it in foil and put it in the oven for 4 more hours at 250 to bring the internal temp up to 200. This seems to take more time that what I usually have available.
  21. My hammer doesn't have an electronic controller or Iphone ap, so the kids are out.
  22. Smoked paprika is something I've never heard of until today, but it has to be the secret of master smokers everywhere!
  23. I may screw this up yet, but dang it smells good!!!!!!!!!!!!!!!!!!!!!!!!!!
  24. I just picked up a truckload of hickory limbs out of the yard after the storm last night. I wish I knew an easy way to turn them into chips ( I don't have a wood chipper).

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