Recent content by johngolf01
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50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50
Pm me please- johngolf01
- Post #77
- Forum: Meat Thermometers
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Spinning Brisket Point?
Figure about 30 to 45 on the rotisserie will do it- johngolf01
- Post #6
- Forum: Beef
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Spinning Brisket Point?
Off the smoker, on to the rotisserie! Had some trimmings of the brisket basting while on the smoker.... Tempting to demolish but cholesterol :(.- johngolf01
- Post #5
- Forum: Beef
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Spinning Brisket Point?
Since I plan on firing my Horizon Offset to do some Bourbon Jerky, I figure I'll hit the point with smoke for a few hours, then bring it inside to finish on the rotisserie.- johngolf01
- Post #2
- Forum: Beef
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Spinning Brisket Point?
Plan on trying something random tomorrow. Haven't found many go bys to plan my cook by so here is my plan.. I split the flat and point from a packer brisket, and have about a 3 lb point rubbed down with SPOG. Instead of smoking, I plan to use my RONCO Showtime Rotisserie. No idea how long...- johngolf01
- Thread
- Replies: 6
- Forum: Beef
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So I bought a rack of Lamb...
Personally, I love lamb fat. Very flavorful. As far as "gamey" Ness, I believe it strongly depends where your lamb is from. American lamb - mild. Australian lamb - gamey.- johngolf01
- Post #10
- Forum: Lamb
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Anyone cook Coulotte Steak
Found out about this cut last year. Hands down my favorite cut of beef. Cast Iron, hot and fast, cooked rare to med. Rare. Intense "beefy" Ness. Really flavorful. I think it may also be considered Picahna (if you ever have been to a Brazilian steakhouse. Cheapest I've seen it is 9.99...- johngolf01
- Post #4
- Forum: Beef
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In search of Crisp Chicken Skin - I'm getting close
My bad, Powder, not soda is correct!- johngolf01
- Post #5
- Forum: Poultry
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In search of Crisp Chicken Skin - I'm getting close
Mix a little baking powder (not soda) in with your salt.... one part baking powder to 3 parts kosher salt. Trust me.- johngolf01
- Post #2
- Forum: Poultry
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My Latest Brisket
I've made that mistake in the past. If you are gonna hold in a cooler, definitely pull 5 to 10 degrees below your target temperature. Looks good though, I'm sure no one was hungry!- johngolf01
- Post #10
- Forum: Beef
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"HOT STICKS" Firewood
Will do. Yes firebox wide open and also exhaust stack wide open.- johngolf01
- Post #13
- Forum: Wood Smokers
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"HOT STICKS" Firewood
Mind elaborating? Using to much wood, running to hot? To be clear, the rust "bloom" happened after I accidentally left it out uncovered one night where it rained. Looked like this before that- johngolf01
- Post #9
- Forum: Wood Smokers
