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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

sfdrew28

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sfdrew28 last won the day on September 21

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About sfdrew28

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  1. sfdrew28

    Meat Slicer Advice Needed

    I bought the Chefs Choice 615 two years ago and it works fine for my needs. I did buy the non serrated blade too. Your needs sound similar to mine. I’m not running a sub shop or commercial operation. I slice bacon, various cuts of meat, and occasionally cabbage. It’s pretty easy to clean and maintain. Sent from my iPhone using Tapatalk
  2. sfdrew28

    Pulled pork

    Too funny! I just finished eating my pulled pork sandy. I didn’t take pics of it after I shredded and plated it. I used dizzy pig as a rib and an east Carolina vinegar sauce. Came out excellent.
  3. sfdrew28

    Beef Ribs

    Thanks! I’ve cooked them between 225-250 and they take way longer to get to 200 area. Usually 10 or more hours. They are such a fatty cut that 275 is fine. I just wonder why mine take so much longer as I don’t see 30 degrees cutting cooking time by more than half. Hmmmm Sent from my iPhone using Tapatalk
  4. sfdrew28

    Beef Ribs

    Looks fantastic. Temp and cook time? Sent from my iPhone using Tapatalk
  5. sfdrew28

    50th birthday party pig

    Smoked a 1/2 pig for my 50th. It was hobbled up rather rapidly. Nothing left. Sent from my iPhone using Tapatalk
  6. sfdrew28

    Help-is this enough charcoal?

    Thanks. I’ll throw some lump on top. I just really love how clean this burns compared to anything else. I’ll post pics of the pig later. Thanks too for the birthday wishes. Sent from my iPhone using Tapatalk
  7. sfdrew28

    Help-is this enough charcoal?

    All I had left was one box of the coco char which I want to use for a 1/2 pig tomorrow. You think one box is enough for a six hour 225 degree cook? I do, but it’s for my own 50th birthday party and don’t want to screw it up. [emoji51] Sent from my iPhone using Tapatalk
  8. sfdrew28

    Fogo 15% off this weekend.

    That’s the place! I agree on the poor sizing. It’s so cheap I don’t worry about the loss. With free shipping I’ll give the FOGO #4 a try Sent from my iPhone using Tapatalk
  9. sfdrew28

    New 42 in the Family!

    Beautiful on all accounts. I never felt so inadequate w my 32[emoji23] Sent from my iPhone using Tapatalk
  10. sfdrew28

    Amount of lump on pizza cook?

    Thanks Dennis. I used large pieces of Mesquite in the half basket for this high temp cook. I don’t like mesquite for anything except pizzas so I prefer no leftovers in this case. If it was my oak lump then the full basket would be fine. Any chance on the coco char being able to be shipped by Xmas? Hope all is well. Sent from my iPhone using Tapatalk
  11. sfdrew28

    Pit Beef Sandwich

    Sounds good to me except the college football part. My team got spanked by LSU yesterday. Ugh. Sent from my iPhone using Tapatalk
  12. sfdrew28

    Amount of lump on pizza cook?

    I usually use a full basket to get the temp up high on my 32. I was wondering if anyone with a 32 cooks pizzas with only the full half basket? Sent from my iPhone using Tapatalk
  13. sfdrew28

    Sanchoku wagu

    That’s a fair price. I got my 50th coming up and a local butcher imports Kobe from japan. Thinking of doing two 2 pounds for six of us. The top grade is $198 a pound. They even have a steak that’s finished with the cow eating sake mash at the end to add flavor. Lol I can get very good Wagyu from NZ here for $30-80 a pound depending on the grade. I but the $30 pretty often as it’s basically the same price as high grade ribeye. Sent from my iPhone using Tapatalk
  14. sfdrew28

    Fogo 15% off this weekend.

    I’m torn. I live right near a huge warehouse/depot of Lazzari Wood and Fuel. I get a 40# bag of oak or mesquite lump for $16. I’m wondering how much cleaner burning the FOGO is for the extra expense. They are used mostly by foodservice places in the Bay Area. I use the mesquite for only really short cooks like pizzas and the oak for longer cooks. I find the oak imparts too much of a smoky flavor but so far I haven’t found any cleaner burning except for Dennis’ Coco char. Does anyone else find that during their really long cooks that some of the food gets too smoky on the flavor? I wish Dennis could get us pallets of coco again. Sent from my iPhone using Tapatalk
  15. sfdrew28

    Beef ribs

    I do my ribs at 225ish and they take away least ten hours. I hit a long stall on them too. Both of yours cook fast! Sent from my iPhone using Tapatalk
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