Recent content by troutman
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Big Batch Vortex Chicken
Although I won't deny this works, a Vortex concentrates the heat in a much better way. You can get close to 500* with its use. If you notice my pix, I've foiled wrapped the entire area outside the Vortex itself, providing a means to catch grease of course, but further making sure the air flow... -
Big Batch Vortex Chicken
Yes kit s, you either have a 22" (which you have) or a 26" or some other brand. I got mine on amazon, there are several knock off versions. Just make sure it's 305 stainless or better. -
About Smoked Beef Short Ribs
First of all I never wrap beef ribs. You can if you want to get through a stall but I just let them go. Theses do not cook at all like pork ribs (3-2-1 method) but should be treated more like cooking brisket. Here are some I did a couple of months ago. I salt brined over night, seasoned and... -
Rookie smoker trying out ribs. I have a couple questions.
First off I would dry brine your ribs overnight. That means adding about 1/2 a teaspoon of salt per pound of meat. The salt will penetrate the rib proteins. All other spices added are generally too large from a molecular standpoint and don't really penetrate very far into the meat, it's a... -
Big Batch Vortex Chicken
Had some folks lay over for the weekend on their way back to Austin and the wife wanted me to cook some chicken (her marinade) along with her cooking some Filipino dishes. She got a dozen leg quarters and about two dozen drums from the store and marinaded them over night in her Inosol marinade... -
Pulled Pork Waffle Cones
That is amazing !!! Very inventive, that ought to be in some food magazine !! LIKE for sure.... -
Back to coals
I’ve got one just like it, did a mess of chicken for dinner tonight, came out awesome. Enjoy your new grill !!!- troutman
- Post #4
- Forum: Charcoal Smokers
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CORNISH GAME HENS
Actually Cornish hens and chicken liver wild rice stuffing is in our regular rotation. Glad to see you have re-discovered an old staple. Well done sir!!! LIKE -
How would you cook this Brisket point...
More rest would have helped in a faux cambro. Nicely done otherwise, perhaps getting it up over 200* IT may have helped as well. -
Eye of Round?
Although you don't seem to have the time, I've even done eye of round pastrami via the smoking-sous vide-smoking method. Very tasty. But agree with others, don't run the IT up too high or you will have shoe leather on your hands !!! -
Other Cuts of Beef as Good as Rib-eye - Part 1
Thanks for the props man !!! I really like the way you butchered your own culotte in that second thread. I buy them from my butcher pre-cut but I see advantages in cost to doing it yourself !! Thanks for that thought !!! -
OH SO GOOODD!!
I too like parm wings and Asparagus, especially with some SNAP !!! LIKE -
Nice Hog cook for father's day on the WSM 22.5
WOW, porkalicious mega cook !! You really put that WSM through it's paces !! LIKE -
Tri Tip on my new kettle
Nice job on one of my favorite cuts of beef !!! -
Father’s Day Ribs
I have to admit, I have never had a rack of veal back ribs !!! Awesome find and great cook !!! LIKE
