Recent content by FillYerHands

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  1. FillYerHands

    1st Time Making Pastrami

    I've got a corned beef in the brine, planning on cooking on Sunday. I will post the results.
  2. FillYerHands

    Cuban sandwich

    Here is my take, recently. For me the key is making the pork. Orange juice, stock, plenty of fresh spice. A few hours later: My George Foreman grill broke . . . so it's a griddle: And then we have it:
  3. FillYerHands

    BBQXperiment - pulled pork

    I have done this in an extended way a couple of times, for parties at someone else's house. The day before the party, I smoked for 4 hours (to 165 internal temp), then wrapped and put in a cooler, and then baked at 300 the next day at the party in their oven until done at 205. It was really good.
  4. FillYerHands

    Flavor not penetrating into meat of baby back ribs; bark is good but meat is bland - help!

    For me, coating meat with liquid like mustard before smoking sets up a barrier to the smoke getting into the meat. So I dry rub, and smoke for at least an hour before applying sauce, if I do at all.
  5. FillYerHands

    Brisket Redemption

    Do you have a water pan in the smoke section? If not, remember that even 100 percent relative humidity air at 90 degrees will be much lower relative humidity at 250. So this will dry out the meat. Physics.
  6. FillYerHands

    Brisket Redemption

    Thanks for the feedback everyone. Trust me, this wasn't as easy as I made it sound, but those of you who've done brisket know that. But I learned to be patient and pay attention to details.
  7. FillYerHands

    Pork Butt sale! $0.79/lb.!

    Kennesaw, too. Two in the freezer now.
  8. FillYerHands

    Brisket Redemption

    Now, I know, the star of the Texas barbecue scene, and to me, the world scene, is brisket. And to this Georgia native and current resident, there is no better barbecue than a well cooked brisket. And this is where I need to confess a defect: I am ashamed of the brisket I have made in the past...
  9. FillYerHands

    Sweet tasting woods

    I use maple or hickory. Mainly because I've got them. Both are sweeter than oak.
  10. FillYerHands

    OOOOH! Now THAT'S a Huge Salami!

    That's what she said.
  11. FillYerHands

    My take on Boston butt

    Sorry I missed this. It's to add moisture. If you know about relative humidity, taking even 90% humidity air at 90 degrees and heating it to 250, drops the relative humidity considerably, which will dry out the meat. Adding the pan with water helps keep the air in the smoke box humid and keep...
  12. FillYerHands

    Dry Ribs - I think I like them now

    Glad I could help! :emoji_sunglasses:
  13. FillYerHands

    Dry Ribs - I think I like them now

    By the way here they are coming off.
  14. FillYerHands

    Dry Ribs - I think I like them now

    No, I didn't apply anything after the cook. I loosely covered them with a foil hat and let them rest. Here they are at the start, along with a set of full ribs that I cooked wet style.
  15. FillYerHands

    Dry Ribs - I think I like them now

    I have been blessed to eat ribs at some of the most famous joints in America. From Raleigh to Atlanta to Memphis to Amarillo to Kansas City, I've eaten a lot. I must say, I am quite a fan of Memphis style wet ribs. I spent some time a few years ago often visiting Memphis on business, and I ate...
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