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Recent content by indygreg

  1. indygreg

    How to reheat biscuits

    Sitting here talking to my wife about this. I wonder if we used a Prebaked frozen biscuit like a callies and just put them in the cambro. We have about 4 hours between when we get up and when we start serving and my cambro is powered up for the drive to the tailgate. Rather than heating them for...
  2. indygreg

    How to reheat biscuits

    tailgating season is here and we have some breakfast tailgates again. For something different we wanted to do biscuits and gravy but we leave crazy early so like to do things that can be made the day before. I carry a heated cambro (electric), some chafers and a camp chef stove. We tested the...
  3. indygreg

    would a brisket long hold follow sous vide rules?

    it held fine. the cambro really doesnt get to 155 typically. it cycles down to 140ish and up to 150ish. probably the same as whatever food warmer they use in a bbq joint.
  4. indygreg

    would a brisket long hold follow sous vide rules?

    we survived. the good news was that everyone loved the food. brisket came out ok but was a little dry. not bad but i think it would have been better had i left the point on and a little more fat. pig shots were a huge hit and burnt ends were also very popular but i will smoke them a little...
  5. indygreg

    would a brisket long hold follow sous vide rules?

    ok i pulled the brisket at 190 and into the cambro for the night. then i threw on a mess of pork belly burnt ends and pig shots before i go to bed.
  6. indygreg

    would a brisket long hold follow sous vide rules?

    and the fun begins. why 4 pieces? i asked the butcher to separate the point from the flat and he basically just cut it in two. not what i was expecting. but i wanted to try separating this time so i went ahead and separated it at home. so i have a flat that is in two pieces (the bottom...
  7. indygreg

    would a brisket long hold follow sous vide rules?

    so the thing i always wonder is what makes meat dry. obviously if it is not a marbled cut it will be dry. we have all had a pot roast that was floating in broth but dry somehow. i assume it is because it is just not a good cut. but does overcooking it make it dry? too high a temp so even...
  8. indygreg

    would a brisket long hold follow sous vide rules?

    i specialize in the weird i know. we are doing a big tailgate saturday and i have a heated cambro which basically holds food at 145-155 indefinitely. it looks like this i have found that i can pull a pork shoulder a few degrees early wrap it in foil and hold it for 18 hours or more and it...
  9. indygreg

    Why i like the crutch (not even sure if i am doing it right)

    the 180 is actually a smoke setting on the traeger. pellet smokers make more smoke at low temps so they have a "smoke" setting and suggest starting there then turning it up.
  10. indygreg

    Pork Belly Burnt Ends are so good it's stupid

    this looks crazy good. would you mind giving a bit more detail? the picture of them on the wsm looks like it has some kind of dry rub. is that just the color of the dry meat after the first two hours of smoking? the second couple hours in the pan with butter, brown sugar and honey - just...
  11. indygreg

    starting my biggest pp smoke ever

    yeah sometimes we do traditional bbq pulled pork with sauce and buns but this stuff is great done mexican style for pork fajitas. i have been told that good bbq doesnt need sauce :)
  12. indygreg

    starting my biggest pp smoke ever

    i have to say i am on several forums and this is the nicest place ever. i was telling my wife, people post smoke after smoke and you know that whatever you do has been done a thousand times before by people with more experience than yourself yet everyone still takes the time to comment on how...
  13. indygreg

    starting my biggest pp smoke ever

    and a happy ending. 80 kids fed and happy. the only thing more fun than feeding college students is feeding really hungry college students. This is a service group so they had spent the day volunteering at this boy scout camp and the plates were piled high. lots of compliments and thanks...
  14. indygreg

    starting my biggest pp smoke ever

    8 butts smoked, pulled and loaded plus 3 trays of beans. broth still separate. i will reheat that and pour it over when i get there.
  15. indygreg

    starting my biggest pp smoke ever

    Second batch cooked overnight. amazing how different each piece cooks. they ranged from 162 to 192 when i got up. they are now foiled and headed for the finish line. Exactly where i have been for years. now we are doing 8-10 tailgates and other things a year where we could use it. my wife...
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