Search results for query: *

Looks great! Good idea testing the temp and showing the effects of a glaze/spritz and when is a good time to actually glaze. That's def something that gets in the heads of newbies (at least it did for me when I started). Now that I think about it, interesting that you mentioned this. I feel...

Thanks for sharing! Gonna have to give this a try, especially since I've been loving chicken sausages lately.

First off, amazing looking ribs! This 100%!! Taught a buddy how to do babybacks a few weeks back, and he bought those "extra meaty" racks. He thought I was insane after I zipped off the loin meat. He did calm down after realizing they make some good chef snacks while waiting though!

Good looking chuck! Yea... Chuck roast is now more expensive than brisket down here. Looking at $13.99-16.99/lb. I need to check our Costco, but I have a hunch it's the same there too. Last I saw, our brisket was $7/lb.

Looks good! Yes, trust your instincts next time. Like I said in your previous thread, 3-4 days is perfect, but even up to a week hasn't changed anything negatively for me!

Ughhhh all this chicken is driving me crazy, I absolutely have to now. That looks so dang good!

That's pretty cool! I wish that were an option for us, but can't complain since I get fantastic coffee from neighboring islands overnight. I think they're still working on expanding it to more cities. Could be wrong, but that was the last I heard with it.

Few options here: What I usually do is snip off less (or not at all) after knotting the ends, and then tie/twist the two ends together. Or, use some butcher's twine to tie them them together. You'll still need a little extra casing, so don't snip off all of it.

Whaat?? Am I dreaming? I'm bringing my whole extended family to buy out the store if I see that!

Aww, seems like a good time!

I think it compliments the pepper nicely, since is has a slightly peppery and earthy taste to it. It's pleasant since it only flavors the surface anyway, since like you said, injection is the only way to get internal flavor. I'd love to hear your thoughts on it!

Looks like your cooks are coming around nicely! That golden band of sweet fat is lovely. Glad your smoker is getting some good love!

First off, congrats on the healthier life style! I need to start watching my carbs as well, and no carbs is just impossible (I seriously need my rice). Great looking plate! PBBE are a serious treat. Always make it for my friends, and I'm jealous they can eat so much of it without getting sick...

I usually just do the base salt, sugar, and cure, and then add the extra flavors just prior to smoking. If not, I do add a little garlic powder, pepper (white or black), and sage.

I haven't had jerk chicken in a couple years. Might be time, and the way that looks, I think I NEED to do it now. Excellent work!

Oh my God, that's a gorgeous plate! What a winner!

True that store bought dough is just okay, but that still looks fantastic! Margherita will always be my favorite.

Welcome in Max, happy to have you here with us!

Yeah, you were right, Chat was a liar haha. I let them go for 3-4 days minimum or up to a week, and don't find the texture weird, nor flavor "too hammy" at all. Trust your experience, we ain't ever letting AI tell us how to cook! They'll still be great regardless! Reminds me of Bear's...

Looks great, I love hangers and wish we had them around more often. The rubs are very close to my own, so it'd be right up my alley! I'll have to pick some up to try. They'd be perfect gifts for friends that keep asking me to make them rubs too!