Search results for query: 3,2,1, method

Well you pigeonholed any comment with your lead up. So I’ll say that maybe your not a fan of pork, or maybe it’s flavor, that could be a thing. That aside, Berkshire fat is buttery in flavor and is delicious, at least to pork lovers.

It's pretty strange to me to read that your beef ribs were in the smoke for 3hrs and that was too much (since it was wrapped for 2hrs) It sounds like you didn't have clean smoke. That was probably the hardest thing for me to figure out with my Ok Joe stick burner. I've never wrapped beef...

@geostriata First, those recent pictures of sticks look amazing, what a fine looking product! There is a ton of data here, thanks! I was surprised by your final "answer" though, it seems a complete departure in time and method from your steady gradual data gathering? Everything was 6 hrs to...

Thank you, good sir. The comprehensiveness of your response is much appreciated. I’ve been advised not to stress out too much on the temp, and can expect it to vary between around 215 to 260 (215 is where I should add fuel). Do I really need to add a water pan if I’m wrapping?

On a different note, how do you like the RSV Mille?

So when I started 2-3 months ago i probably did what every lack of knowledge rookie does. I saw a video on youtube that had in it "this video sponsored by "insert name here" so I went shopping to get into the hobby buying various mixes, home packs of casings :( (Hanks from now on) etc...

First, we've all been there. I almost lost my Man Card first time I "smoked" ribs. It was ugly. Now I pretty much follow the advice given me so many years ago, echoed here by Crazy. I now know so much more about smoking, thanks to the fine people on SMF, to the point where I know when I can...

Being a Virginia boy, culturally appropriating anything Texas could get me in trouble, but I just thought the name was appropriate. I was convinced to try white corn tortillas after telling someone here I didn't like soft corn tortillas. Well, that trial made me love dry fried white corn...

depends on temp, I would look at the thread that @JLeonard posted above and follow what @crankybuzzard mentioned about when done. Some do the 3-2-1 method which is 3 hours unwrapped, 2 hours wrapped in foil with some liquid, sauce (if wanted) and finish for one hour unwrapped. You also...

Have not done ribs in my Bradley in a very long time so I went to the store and all they had was side ribs. Not a big deal to me. Decided on the 3-2 1 method. Also decide when it came time to wrap them I would use butcher paper. These have to be some of the best ribs I have ever cooked in the...

Very informative and interesting for sure. Ty

Say this thread and just wanted to post a question and get thoughts and or anwsers on the 3-2-1 method. I have seen videos from pit masters who don’t seem to fond of this common rib cooking method. Was wondering any thoughts and what you think the benefits and negatives of doing this method. Thanks!

For those that haven't had the opportunity to make over the top chili it's simple and straightforward. I won't claim to have the best recipe. Most will already have one. This method will make it better, IMO. I make batches were 3 lbs. of hamburger make up about 1/2 the volume. Make one big...

The bark is about as delicate as when steaming, but it sets up quickly. Think of a pressure cooker as hi-temp steam. 🤣 The higher temp in a pressure cooker will sometimes darken the bark a little. Here is a close-up of some pastrami cubes. Here is my corning brine: My version of a corning...

Well, as to not take up space on the home page. Did my slab of babys, using Kinsford professional. First obsrevance was how small the briquettes were. They were very dense though. Did quasi minion method( no coffee can but a 4" circle in the middle of a 2/3 full charcoal ring. 1/2/ chimney...

Good morning ev1. Thank you for your time. I come from Cyprus, a small island in the Mediterranean. The product is called lountza, which essentially is a cured smoked pork loin. https://www.cyprusisland.net/cyprus-cuisine/delicacies/lountza We also do wine-cured sausages, bacon, and something...

Hi there and welcome! This is going to be a big post with a lot of info so bare with me :D I think the guys are getting you on the right path for sure. BTW this site is the BEST and most accurate source of legit info you will find. It puts all those youtube videos and blogs, etc. to shame...

Looks good to me Charles . Nice job bud . Comes with practice . Here's how I do it most times . I leave some casing on the open end . Then I go through the length and just get an idea of where I want to twist , by pinching the spot . No twist . I work the sausage towards the open end as I go...

Decent price on whole birds last week . Already had 2 in the freezer , but couldn't pass up a couple more . Just spun one on the Weber a week ago , then did some BBQ legs . So I wanted to do something different . Decided on meatloaf . Had a general idea , but found a recipe / method on America's...

Looks guuuuud