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zwiller's latest activity
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zwiller replied to the thread Brisket leftovers.Smoked fare reheats EXCELLENT. Best thing I ever made from leftover brisket was quesadillas. Used a bunch of very dry trim that I would... -
Somebody say pulled chuck ? Well I have a method I've been using that works great . On the SmokeFire @ 200 the day before I want to...
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@Parshooter Tender quick is a curing agent . Don't confuse with regular salt . Don't confuse or use as cure 1 or cure 2 . When using...
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zwiller reacted to BrianGSDTexoma's post in the thread Easy Way to Pull Membrane from Ribs with
Like.
Thought i would share. I always struggle getting membrane off ribs. I picked up these cheap catfish skinners. Just gave a try. Where... -
i cooked up another batch this morning for some quarters for monday. if i can stand to wait. lol i measured and wrote it down this...
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zwiller replied to the thread Habenero plant question.Anymore with ANY gardening question my advice is to LITFA!
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Maybe those out West can answer this more definitively, but my understanding it the Baja sandwich is basically chicken marinated in a...
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I smoked some chickens on the new BGE yesterday. I used the deflector plate, put 3 chickens on the grate. Held temps. 365-375*F for the...
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zwiller replied to the thread a longer brine anyone?.YEP. It is EXTREMELY important on white meat chicken breast. Brining is like insurance for not overcooking.
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Yep-It's the salt that keeps the meat juicy, juicy ; even when pushing past 165-170*F in the breast. What salt goes, water follows so...
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I bought all my pepper plants this year . I was surprised at how small they were when they had actual peppers on them . Thought for sure...
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zwiller replied to the thread a longer brine anyone?.I do both but dry is definitely easier/faster and less waste so I do it more often. What happens on longer brines is that the meat...
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Smoke has made it to me in Willard Ohio which is northeast Ohio. Took the dogs out this morning and thought there might be a house fire...
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