Recent content by aggieljh

So the wife ordered me a month's subscription for Butcher Box for my birthday and it came in the other day. It had some Sirloin Steaks, Steak Tips, Ground Beef, Strip Steaks and a 24 oz Coulotte Sirlion Cap. Any ideas or recommendations on how to cook that Sirloin Cap?

Anyone have any experience with a Kudu Grill? Saw them last night on the internet, always looking for new ways to cook...so I ordered one. Just curious if anyone had tried it out or had any tips www.kudugrills.com

My first attempt at a pork butt was a little 4 pound half from the local grocery store...it was ok, i just didn't let it cook long enough. Saturday afternoon, i stopped by the local grocery store and picked up two pork butts that were a little over 17 pounds total.  Got them home, injected...

I didn't even know where the closest one to me is, so I had to look it up.  I am about 60 miles from the closest one.  I guess that isn't too bad, considering its 30 miles to the nearest Sams Club.   There is a small town about 15 miles away that has a pretty good meat market, so I may head...

Sure, I got it to use with my Big Green Egg.  It has a small fan that you can plug into it and set it to stabilize your temp in there.  You can set your desired temp, put the fan in the bottom vent and set your daisy wheel, and it will use the fan to stoke the flame as necessary. The green on...

I would also be using my Flame Boss from my BGE to help me remotely monitor temps, and set and alarm for a 170 degree internal temp, so I could wrap it.  From the same video from earlier, i saw him using two temp probes on opposite ends of the brisket, and as much as a 20 degree variation...

So this weekend was my first chance to use my new Yoder 640... I went to a local Sams the other night looking for a brisket to cook, I was really hoping for a choice, but all they had were select, so I got a 14.27 pound one, as well as two racks of pork ribs.  Saturday afternoon, I really had...

I ended up putting it on about 8:30 that night.  Got up a couple times to check on it, about 5:15 I got up to put some ribs on, my internal temp was about 165, so I pulled it and wapped it.  Hit 200 it about 7:15 that morning, pulled it off, wrapped in a towel and put in a cooler, Opened it up...

I have a 14.2 pound brisket that i will probably trim down to around 12-12.5 pounds. We are having family lunch tomorrow about noon, so what time should i put my brisket on tonight. I was going to cook it on my Yoder 640 at 225 degrees. I want to let it rest for a couple of hours...would it be...

I had my Yoder 640 delivered yesterday, and also a 12" tube.  My question is where do you usually place the tube on the grate during the cook?

thanks for the info everyone...i'm thinking i may just use the egg since I am a little more familiar with it, and I can use the Flameboss to keep an eye on it for me throughout the night... may get up early and throw a rack or two of ribs on the yoder to give it a shot...

I'm going to attempt my first brisket this weekend...and the more i read, the more I am unsure of how I want to do it.  Cooking Sunday lunch for about 8 people Getting my Yoder 640 delivered tomorrow, so I don't know if i want to use that or the Big Green Egg Foil or no foil? Inject?  Spritz...

My 640 is coming in this weekend, and I was thinking of trying a brisket this weekend... What temp did you cook at?

thanks

Just ordered a new Yoder 640 yesterday, and the one knock that I have read on pellet smokers is the lack of smoke flavor, so I was planning on supplementing that smoke with one of the AMazeN products... Just wondering if there was a benefit to the maze or the tube?