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Recent content by RAFarmer
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As a Southern Texan the key to great fajitas is the 4th pic., very hot fire for just enough time to get a good sear. Every thing looks fantastic and would be welcomed on any table 'round here.
Fine job! Hawging It
I started it at about 300F and then backed it down to around 230F and held it there for 2 hours plus until the breast was at 155F then I covered the breast with foil and moved the temp. probe to the thigh and brought the temp back to 300F, It was pulled off when the thigh temp. reached 155F and...
If you don't already have it, go and get a copy of Micheal Ruhlman & Brian Polcyn's book Charcuterie the Craft of Salting, Smoking & Curing. I have used their recipe for Tasso (cold smoked) several time and it has always been awesome plus it is a great book on the craft of curing meat. After...
I am new to this forum as a member but have checked it often for advice. I am in Dallas,Texas USA and use a Char-Griller Akorn cooker for hot smoking and a home built cold smoker made out of a surplus paint cabinet and a smoke generator made out of a cocktail shaker ( found on the interweb that...