Recent content by BKING!
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Drumsticks
I’d cook 300-350 deg to get the skin crispy. Don’t cook according to time. Instead it would be best to cook to internal temperature of the meat. I like my legs in the 175-185 deg range personally -
First Brisket
Just lay it in like normal. If I had to give one tip it would be to cook to tenderness and not internal temp. Maybe start checking for tenderness around 195-200 deg in the thickest part of the flat. The flat is the last to get tender which is why I say use that as a guideline. If it doesn’t feel... -
Smoked turkey sandwich
Smoked a turkey on the Mak 1 star. Injected with butter and seasoned with Weber’s New Orleans Cajun seasoning. Cooked at 250 deg the entire way. After resting the meat I removed the skin and fried it in a skillet until crispy at a low to medium heat. I then shredded the turkey meat and skin and... -
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Brisket Help, top is mushy
Putting fat cap up in a tray is likely the culprit. If coking in a tray the entire time I’d do fat cap down. You will get more smoke on the meat as well since smoke won’t penetrate fat. Either that or once you’re done cooking you can place in the oven at 350 deg fat cap down to firm up the bark... -
“Crap on shingles”
Thanks guys! First time doing this recipe but I believe it’s a keeper -
“Crap on shingles”
it was a good change of pace. I’ve been doing a lot of pork here lately. -
“Crap on shingles”
Well this is what my wife says this recipe is supposed to be called. I followed Malcom Reed’s Mississippi pot roast recipe but left the peppers out and added worshishier sauce instead. His recipe is in on his website. I smoked the 3.5 pound chuck roast at 200 deg for 6 hours. Added about 1.5... -
Baby Back ribs...need advice
2 hours in the wrap for baby backs seems like it would make them tender but also overcooked and dry. I do 3 hours at about 250 deg and 45-60 minutes in the wrap at 250 deg. They aren’t fall off the bone but I get a clean bite. Just keep experimenting. Spares have more fat and tend to not dry... -
Favorite rub or rub combos
thanks for the suggestions guys! I think for my next order I am going to try Malcom reeds stuff out. The bbq rub, hot bbq rub, ap rub, and maybe his steak seasoning. He is my favorite YouTuber after all lol- BKING!
- Post #10
- Forum: Sauces, Rubs & Marinades
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Favorite rub or rub combos
What ratio do you use between coffee and Montreal?- BKING!
- Post #5
- Forum: Sauces, Rubs & Marinades
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Boneless wings
That’s some of my favorite food! I hate the mess that frying makes though. Plus I’d need to get a new fryer. I about burned the house down with my last electric fryer -
Favorite rub or rub combos
I’m fixing to run out of my rub and looking for something new to mix it up. I’ve used store bought Weber, kosmo q, and big poppa stuff. My favorite so far is an equal part mixture of kosmo q stuff. I take his killer honey bee, dirty bird, and cow cover rub and mix it in even parts. It’s sweet...- BKING!
- Thread
- Replies: 10
- Forum: Sauces, Rubs & Marinades
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grilling in the dark
There are lights with magnets that attach to the metal grill surface. I personally use an elastic headband with a flashlight attached. You can buy those as well- BKING!
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
