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 Crap, I started smoking again... 
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Location: Renton, WA
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Real Name: Steve
Database updated. Three entries.

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Mon Mar 13, 2017 9:06 pm
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Location: RENTON
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MadPick wrote:
Database updated. Three entries.


:party:

Woohoo! Hey Lamrith, looks like you, me and Pablo made the best friend list!

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Mon Mar 13, 2017 9:19 pm
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Location: Skagit Valley
Joined: Wed Aug 22, 2012
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Real Name: Kyle
Massivedesign wrote:
usrifle wrote:
Pellet people.... :facepalm2:
Nice yard. :bigsmile:

First I was a bisquette burner, now a pellet person, soon I will be a chip smoker, and then a log huffer. Baby Steps old man...

Pablo wrote:
Nice covered porch.

I'd invite you down for a spell, but you'd probably back out. :bigsmile:


Baby steps? You dont learn to swim by wading in do you? No, you learn by being thrown off the top kf a double decker party barge into the Columbia by an asshole uncle that wont let you back on the boat.........But anyway, one day you'll just have to go for it! Btw, not sure going to chips is the forward progression you think it is. I have a chip smoker, but its a Big Chief and I just use it for Salmon and Jerky.


Tue Mar 14, 2017 4:19 am
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Location: Olympia, WA
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Real Name: Dan
On today's "What's Dan Smoking".... I needed to break in my new RecTec 300, so we tried pork chops!! Started off with a 12 hour brine of flinstones chops from Western Meats, then smoked with mesquite for 2 hours at 230 degrees, then rubbed with a home made rub and a quick reverse sear to seal the deal.

Best damn chops I have EVER had.

We also cold smoked 2 large blocks of mozzarella cheese, and are now sealed for 30 days to age.

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Sun Mar 19, 2017 5:07 pm
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Location: Renton, WA
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Real Name: Steve
Shit. Now I need to eat.

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Sun Mar 19, 2017 5:07 pm
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Those are some good looking chops Dan. :thumbsup2: Nothing like a nice thick Pork Loin chop.
I need to try the Cheese thing sometime, that sounds good. :bigsmile:

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Sun Mar 19, 2017 5:28 pm
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Location: Austin, TX
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Real Name: Dave
Wow those are some incredible looking pork chops. Amazing!!!

I do sorely miss Western Meats, Stewart's Meats, and particularly Olympia Seafood. The Gulf Coast seafood is pretty decent but doesn't hold a candle to Northwest seafood. I just refuse to eat the salmon here although good swordfish is easy to find and we do have a good selection of red snapper, flounder, and oysters.


Mon Mar 20, 2017 5:08 am
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