Recent content by philpom

The fact that you pulled it off despite some tribulations is a victory in my eye. What I see looks great!

So far sounds like it's gonna be great, if it's wrapped and sealed well then I doubt there will be an issue with the extra 2 hours in the oven but it does run the risk at 160 of additional cooking and it drying out some. The USDA guidelines for holding meat is at or above 140°f. Can't wait for...

We are planning to spend all day in the pool and had errands to run this morning so I'm doing these the easiest way I know how (short of something gross 😝) Started a hot fire in the Weber and put some color on 15 brats, pretty hot so the color layer down in minutes but the sausage was left...

Thank you, thank you. I'm working up a plan for an easy dinner with it tonight. Not settled but I have some brisket queso left over from the other day that will fit in there somewhere.

If it keeps hanging around I'm gonna figure out how to get it in a smoker! LOL

A little bit of a different take on a burger trick but trust me on this one. When you want burgers and circumstances don't allow. Maybe camping, or just to do in advance for a 5 minute burger later.... Grill burgers up your favorite way, cool them down and vacuum seal them 1 or 2 per bag and...

LOL.... Only because you hear so many people complaining about how strong it is, overwhelming. I figure if someone is not sure then jumping right in on mesquite might not be the best place to start. I love the stuff, it's a Texas legend.

If you think about it (and it seems you have a bit) cooking in general is a kind of science experiment. Combining various elements, looking for certain outcomes. Experimenting keeps it fun, the spice of life. IMO apple cider vinegar is magic, I spritz with it, use it to cut bbq sauce, stir a...

Long in duration, light on effort. It did turn out well, shredded with ease. That little guy looked to me like he was trying to judge the water depth. Too bad there was nothing in the water for him. A few years ago we had a brood living in the yard. Hilarious how they lined up and waddled...

Finished , nothing super special to share, we tossed some on homemade mace and cheese. Delish. Thank you. It will serve us well in a variety of ways for a few weeks.

Almost 8 hours in, I haven't checked on it until now. Looking real good to me, Javelin Pro read 195° to 200° depending on location but while some spots probe like warm butter I'm still getting resistance from a few areas. It's 8 so I bumped the vents open a bit, I still need to rest it...

I think it's obvious the options run the spectrum and depend heavily on what folks have on hand. I just started a butt with pecan pellets mixed in the lump, hickory splits and oak chunks. I do think there is a reason 99% of your commercially smoked pork products are labeled "hickory smoked"...

Albertsons had pork butt on sale for $0.99lb so we grabbed a few. Our stash of smoked pork has been depleted so it time. We plan on floating around all day in the pool so the choice of using the Primo was easy. It'll run unattended at the set temp for as long as 20 hours. I targeted 200°f...

Since you seem to have good luck doing flats alone (which cook way different than points) have you considered cutting the flat off of the whole packer before smoking and just treating them as separate cooks? When I say cut the flat off I don't mean the actual flat muscle group exactly but...

Welcome from Texas, baby looks interesting.