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  1. sangerwaker

    cooking

    I never use mustard. But my rub does contain mustard powder. Also gotta trim the brisket right. Too little fat left on and its dry. And too much fat is gross (my opinion). Agree on oak and cherry for wood. I use a mix of bourbon barrel (oak) and apple brandy barrel (oak) and hickory for brisket.
  2. sangerwaker

    cooking

    Cookshack electric smoker. I'm lazy. :) I like the set it and forget it. Cooked about 225 for 8 hours, but had to turn the smoker down some so it didn't get done too early. Rested in cooler wrapped in butchers paper for 4 hours. 2-4 hours in the cooler is my typical window.
  3. sangerwaker

    cooking

    I think that was my 5th one I've made. Trick is a good cut of meat. This one was wagyu. All my previous ones were USDA Prime briskets from Costco. All those were excellent too, the wagyu texture was amazing.
  4. sangerwaker

    cooking

    Made an incredible brisket Saturday. Was a heck of a great cut of beef. Before wrapping and resting:
  5. sangerwaker

    Random

    He also owns the old Coast Guard tender, Sundew. It's the black #404 in the background of the pontoon video at about the 2:48 mark.
  6. sangerwaker

    Random

    https://www.fox9.com/video/1261695
  7. sangerwaker

    Anchor suggestions

    Another option is to put a chain link connector 10-20' from the bow eye where the anchor is attached (length depends on size of boat). Attach a second rope to the chain link and use that rope to pull in the main line into the boat. That way there is no need to get on the bow to retrieve the...
  8. sangerwaker

    Clutch Fan to Electric Conversion, 1997 Suburban

    I had a fan clutch on a Dodge Dakota that was fairly stiff to turn, but still needed to be replaced. Once replaced, AC worked fine. Agree with the others it is likely the culprit if it cools above 25MPH. They're not too expensive in most cases.
  9. sangerwaker

    cooking

    Joe, brining adds more moisture, but injecting adds more flavor. BBQ competitors do both sometimes. I rarely inject. I only did it on the last butts I smoked to add more pineapple flavor for the luau theme. Go with what you know. 😎
  10. sangerwaker

    cooking

    We are having a pot luck in the office Friday with a luau theme. I made pulled pork last Saturday and froze it after shredding. Used a pineapple teriyaki rub and injected them with a bunch of pineapple juice. Tried them for dinner Saturday night. I prefer a BBQ seasoned pork butt, but...
  11. sangerwaker

    Out on the Lake Pictures

    Bourbon (the dog) is fascinated by the loons. Weird story....Just put a new stereo in the boat and added a 10" sub. We were sitting in the corner of the lake where there are no houses and we were protected from the wind. We may have been jamming a little, but not TOO loud. Anyway, the 2...
  12. sangerwaker

    cooking

    They are delicious. We've made them several times.
  13. sangerwaker

    Happy Birthday Bondo !!!

    Happy B-Day!
  14. sangerwaker

    Breakfast Dishes and Biscuits

    We LOVE breakfast fattys. Made one last weekend when we had company at the cabin. A little too much for the wife and I when it's just us, although leftovers are great.
  15. sangerwaker

    Out on the Lake Pictures

    A few (OK quite a few) years ago, but one of my ski buds took this after we were done for the evening.
  16. sangerwaker

    cooking

    LOL. That was one of my pool league team names, Tough to Kidnap. :)
  17. sangerwaker

    Just thought I'd share a nice photo.

    Spent last weekend visiting my nephew in Colorado Springs. This panoramic shot taken from the observation deck at Garden of the Gods park. We had awesome weather. 65 and not a cloud in the sky. Got a mild sunburn!
  18. sangerwaker

    Just thought I'd share a nice photo.

    Our two Wheatens....
  19. sangerwaker

    cooking

    It does not melt, even at 225. I thought so too until I tried it. Lots of recipes on the web. Use your favorite seasoning. Experimentation is the fun part.
  20. sangerwaker

    cooking

    We chill it after smoking it. It does lose some of cream cheese's consistency. Warming it up does not make it spread any better. We've been just eating it chilled and put onto crackers, or stuffed in jalapenos and cooked again, or on a sammich...or.... We made some smoked stuffed chicken...
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