Recent content by gunzby

Before chopping it up I did a quick sear in a pan. Definitely good. Smashed five tacos. Will do again

Time to eat!!!!!

Time to wrap. Added about a third of a jar of Wagyu tallow, the rest of the coke, onion and squeezed two oranges. Back in till it hits 205

I finally have a weekend where it’s not raining, not 95 and not 80% humidity. Watched a video from Ernie Tex on smoked carnitas and have been dying to try it because I love me some carnitas tacos. Cubed up, seasoned with black pepper, some Badia taco seasoning, a garlic jalapeño rub and a...

I spent a little more than I planned. Hopefully they do the same for brisket again this year.

I got really lucky with my local grocer. Picked up a few for $0.99 a pound and then a few weeks later picked up a few more for $1.29 a pound

Unfortunately I was too busy stuffing my face to take a picture of the slices. The meat was a bit chewy, so not sure if cooking it more like a brisket is the way to go

Had nice weather today, so I decided that I wanted to cook one for the first time. Naturally I got roped into something, so here I am at 8:45pm doing it anyways. Smoking at 225 with oak until it hits 110F and then grilling it over the same wood in the fire box to 130F. Seasoned with fresh...

Just remembered a really good one. When cooking spaghetti sauce most ppl add Italian sausage and meatballs. One of the best meats to add to the sauce is half a rack of baby back ribs. Let it simmer in the sauce for at least four hours. My sauce is an all day affair. I used to use pig’s feet...

The last one I bought was at Chef Store last Christmas. Paid $120 and cut 7 - 3” fillets and then ground 3.5# of hamburger. I’d say that if I bought it cut it would’ve cost near double.

Barkeep’s Friend works great to clean SS pans and glass top stoves. If you have SS pots and pans that have overheated and turned blue, just splash some white vinegar in them and it’ll disappear. The best way I’ve found to season cast iron pots and pans is to preheat them on the stove with...

If you don’t have a spoon handy you can wipe oil around the rim of the pot

This isn’t much of a cooking trick as it is a reheating trick. When I have leftovers I’ll wet both sides with Worcestershire sauce before I microwave them

I’m lucky where I am. One of my local groceries dry ages their own steaks for a somewhat decent price now (around $27 now, but I was robbing them blind when they were charging same as regular steaks which were $19 a pound then). I also have a Chef Store near me that sells whole loins really...

If you have hickory, I’d go with hickory. I smoked one last week. I have oak and pecan that I’m trying to get rid of. I smoked the butt using all the dry pecan I had at 225F for two hours. I then bumped it up to 250F with the rest of the dry pecan I had and then switched to oak. I ran that...