Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by cahusky
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
No need for an all nighter. Toss a briskie flat on at 6am and you'll have dinner that night. Thats my method. Im way too lazy to give up a nights sleep.
I did just that this weekend. I smoked the butts on Saturday and then refrigerated over night. The next morning I pulled the 1/2 pan out of the fridge and added about a cup of apple juice and some of my rub, tossed it around and then covered tightly with foil and put in the over at 275. It only...
I usually take mine to about 125-128 and then tent with foil. Carryover cooking will take it to about 130-135 which is perfect for med/rarish prime rib.
Two words: Pet Insurance. After draining my bank account on doggie medical bills over the years I will never not cover a new pet. The coverage is totally reasonable and the one time you need it it makes it worth while.
From Sacramento its a 2 hour drive at the most. I just made the drive today for about the 10th time this month. You definitely need to make your way up for the rib cookoff. Its an awesome event.
I get invited every year. Sadly, noot to cook ribs but as a Nugget VIP. Ill be happily enjoying ribs and sucking down brews on the opening day of the festivities as a guest of the hotel again this year. I usually show up on the other days as well just to eat ribs and drink beer. Its truly one of...
My experience is that tri tips are MUCH, MUCH better done on the grill. Cook 15 minutes with fat side down and then flip and take them up to about 125 (after sitting for about 20 minutes they will get up to about 135 and be a perfect medium rare). The tri tips ive smoked came out far less...
After much trial and error ive gone to a 2-1.5-1 or even 2-1-until they're done. Ive found that two hours in foil is just too much for my personal taste.
I cook my rib eyes for roughly 4 minutes on each side (rare) I would think, after smoking, if you were to grill for 4 minutes on each side it would be pretty well done.
I have a Camp Chef Smoke Vault and the door seems to leak smoke pretty significantly. Im hoping someone has advice on how to best insulate the door. It seems to be pretty consistent at the top, bottom and around the door handle.