Search found 2541 matches

by Bentley
Tue Feb 23, 2016 1:02 pm
Forum: Beef & Lamb
Topic: Dry Aging 2 rib fillets.
Replies: 23
Views: 3860

Re: Dry Aging 2 rib fillets.

They are definitely a Dry Age process, although I have never seen the need for them in Dry Aging...But I have a dedicated fridge for mine...
by Bentley
Tue Jan 26, 2016 11:57 am
Forum: Woodpellets
Topic: GMG any good?
Replies: 17
Views: 3430

Re: GMG any good?

Grilling for me is the 500-600° range...Which all 3 of my pellet units will provide, 2 being GMG Daniel Boones...If you have never had food cooked on a Pellet Pit, don't buy one until you do, and if possible a couple or 3 times...
by Bentley
Sun Jan 10, 2016 2:24 pm
Forum: Recipe requests and Cooking Questions
Topic: JERKY JERKY JERKY
Replies: 27
Views: 5774

Re: JERKY JERKY JERKY

Just did a batch a couple of days ago myself! http://i110.photobucket.com/albums/n90/lwnna/Smokin%20Brothers%20Performance%20Test/Premier%2030%20Savannah%20Stoker%20by%20Smokin%20Brothers/IMG_0001_1_1.jpg http://i110.photobucket.com/albums/n90/lwnna/Smokin%20Brothers%20Performance%20Test/Premier%203...
by Bentley
Thu Dec 17, 2015 1:01 pm
Forum: Woodpellets
Topic: Firmware Update GMG Davey Crockett
Replies: 11
Views: 2261

Re: Firmware Update GMG Davey Crockett

I have never had a problem updating...but to be honest with you I am a manual guy...I don't have a smart phone, maybe that is it to!
by Bentley
Sun Dec 06, 2015 2:33 am
Forum: Woodpellets
Topic: Pulled pork Daniel Boone
Replies: 6
Views: 1616

Re: Pulled pork Daniel Boone

Should be going on in about 30 minutes, regarding the trussing, nothing wrong with doing that. Some will not as they like more surface area as it gives more bark. It just depends on what you like. You will have some research now and can always do the next one opened. It will probably cook and intern...
by Bentley
Sat Dec 05, 2015 8:03 am
Forum: Pork
Topic: Brining
Replies: 14
Views: 4060

Re: Brining

I like a lot of salt flavor, I would check at 7 days...I also don't inject, that will probably accelerate the curing time...
by Bentley
Sat Dec 05, 2015 2:10 am
Forum: Woodpellets
Topic: Pulled pork Daniel Boone
Replies: 6
Views: 1616

Re: Pulled pork Daniel Boone

Your plan will produce good results...
by Bentley
Fri Dec 04, 2015 1:41 pm
Forum: Pork
Topic: Brining
Replies: 14
Views: 4060

Re: Brining

For me it is for the flavor! Just salt cured meat...bacon, corned beef, Canadian bacon, ham...if it does not have it in it, it just does not taste the same to me, and I also simply like it for the safety reasons!
by Bentley
Fri Dec 04, 2015 1:36 pm
Forum: What Did You Cook
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 981
Views: 113822

Re: What Did You Cook Part 11 - January 1 2015

New Deep Fryer = Shrimp Po'boy... Funnel Cake... Masa Fries... Fish n Chips... Ramano Puffs... and good Ole Southern Hushpuppies.. Tomorrow, my 1st go at home made Buffalo Wings, and this weekend CFS and Fried Chicken! http://i110.photobucket.com/albums/n90/lwnna/Fried%20Foods/IMG_0002_1.jpg http://...
by Bentley
Thu Dec 03, 2015 12:27 pm
Forum: Pork
Topic: Brining
Replies: 14
Views: 4060

Re: Brining

I go 10 days on all my stuff, but I use a wet cure (which I assume you are since you are saying brine) and I also use nitrites/nitrates.
by Bentley
Tue Dec 01, 2015 1:48 pm
Forum: Books
Topic: Dry Aging Meat book - due out March 2016
Replies: 3
Views: 1630

Re: Dry Aging Meat book - due out March 2016

Will be a pretty short section on Dry Aging...I been doing it for almost 10 years. It aint Rock Science...Put meat in fridge at Y temperature, wait X days, trim, cook and eat!
by Bentley
Fri Nov 27, 2015 7:40 am
Forum: Forum General
Topic: Vortex Thunderdome BBQ
Replies: 3
Views: 1298

Vortex Thunderdome BBQ

Curious if any of you charcoal guys have heard of or use this?

Vortex Thunderdome BBQ
by Bentley
Fri Nov 27, 2015 3:27 am
Forum: Forum General
Topic: GMG Jim Bowie WIFI
Replies: 3
Views: 1407

Re: GMG Jim Bowie WIFI

I would send Urban griller a PM and I bet he could advise you as he is dialed into that network.
by Bentley
Fri Nov 27, 2015 2:02 am
Forum: Recipe requests and Cooking Questions
Topic: First Brisket attempt
Replies: 12
Views: 2626

Re: First Brisket attempt

Sorry about the bad intel on the heat beads! Over here Kingsford uses a bunch of nasty stuff in what they make and it sounds like heat beads don't, so again, sorry about that! You have to determine if you like a heavy bark. I don't, so I put my Brisket in a steam pan and foil when the color I like h...
by Bentley
Wed Nov 25, 2015 10:30 am
Forum: Recipe requests and Cooking Questions
Topic: First Brisket attempt
Replies: 12
Views: 2626

Re: First Brisket attempt

Mick, I have not cooked on your guys heat beads, but I have come to believe they are like our Kingsford Briquettes...I will also state that I have not cooked on anything but 100% hardwood pellets in almost 20 years, but I did cut my teeth on charcoal and sticks. I don't consider myself a BBQ snob, b...