Separate names with a comma.
Just reverse sheared some (4) yesterday on my grill. Brought them up to 115F then seared them to 130F-135F. Rubbed with Oakridge Carne Crosta...
Yes please with the lard!
more work but oh so worth it!
Love Chile Verde. Make a recipe so what similar often. I am lucky that I can get tomatilos year round
I had some left over reverse seared Tri Tip (4#) and have been loooking for a good beef chili recipe. Roasted some beef bones and the veggies for...
I cook mine (8# to 11#) at 225F also. Just brine and rub, no injection or wrapping. They take anywhere from 10 to 13 hours. I did cook 1-10# at...
I'm not where in an expert or a comp cooker. I think the advise you have gotten is solid. Follow you own proven path. Good luck, I'm sure it...
Let me know the next time you make those I'll stop by...........of course I'll need a few days notice to get there! :emoji_wink:
I have a Klose 20x42 Grill Chef charcol grill. It's not a smoker. I found them (Carla) great to deal with and I love the product, it is a tank.
I use my YS640 to cold smoke. As everyone has said smoke tube chips and no heat. I just turn the fan on, works great.
Need to try this thank you.
I get Sargento's Pepper Jack cheese often. Tastes very good. Of course smoking my own cheese is on my to do this winter. My story may change.
Looks good. Bet it didn't hurt traffic for the yard sale either! :emoji_nerd::emoji_ok_hand:
I regularly use a 50/50 pecan cherry mix on butts. Cherry darkens the bark.