Recent content by ej73

Looks great, dude! And congrats on those wings. How'd you cook those wangs up?

Put it on before it goes on the smoker. So that it cooks/bakes into it, making it bite-thru. Give it a good squirt all over, lol

Hey man, Yeah, it's been a while and I have a little more experience under my belt now! Having worked with a real pro, too - he convinced me to ditch the legs and go with the thighs. He said the Lollipops can be polarizing, and one or two judges who don't like them being "outside the norm" can...

Thanks man! Yeah, that cheesecloth makes a huge difference. Next time, I'll leave it on even longer, to get more brown vs. dark brown.

What Ha! What can I say - the holidays are stressful!

A cheesecloth that was soaked in water, then sprayed with butter and olive oil. Worked like a charm!

Figured I'd join in the fun. Here's what I did Wednesday night into Thursday... 12.5lb. Turkey BRINE (14 hours): - Apple Juice - Cold Water - Kosher Salt - Black Peppercorns - Fresh Rosemary - Fresh Thyme - Bay Leaf - Ounce of Bourbon - Garlic Powder - Brown Sugar Then INJECTED: -...

Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...

Yep - had the dome temp gauge and a Maverick keeping tabs. I think maybe they were a little thin? I checked them at that 3rd hour and was like, welp, damn. They're done. Then let it go another 15-20, then yanked them, wrapped. So to be more accurate, 3.5 hours. But still, yeah. Seems too quick.

Hey guys, Over the weekend I picked up a nice, thick rack of beef ribs from the butcher shop. This was my second time attempting Beef Ribs, and they turned out freaking great. Here's how it went down: 1. Set my WSM for about 250, fueled by Kingsford Competition coals and Oak Wood. 2. Filled...

Hey, I did it again! Traditional homemade Buffalo sauce on the far right. Used Cherry wood and Maker's Mark barrel chunks for flavor.

Yeah, with a Costco one, you're definitely going to be cooking longer. I always wonder where they get their monstrous meats!

I know! I think it was because the loin was a little thin. I felt lucky I checked on it when I did.

I finally did the Triple-P - a recipe I learned from the Mixons. It's a pork tenderloin, stuffed with pork sausage, wrapped in bacon with a grape glaze. Didn't take but about 45 minutes on the grill, off-set at 275 to reach temp. The sweet glaze, which is reduced grape juice with a few other...

You can brine those wings for just a couple hours and you'll be able to tell a difference. In my experience, it helps w/ the color and plumpness. But yeah, overdoing it too long could be a bad idea - probably too salty.