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I guess I’m just KIS smoker…. I exclusively use RFX (have 2 gateways and 6 probes) for my cooks now as well my executive needles and pen pro model. I have all my probes color band noted so I know which is which. I really like them as i also leave them in place to monitor the resting period. I...

All that aside, I have that router table and it is legit kit! You NEED it!

The 5 spice is the money maker! I learned it from a catering chef a while back. He had a bbq place in the side and I used him for work and client functions. I always got praise about his brisket from attendees, it was good. He also always rendered tallow to dress the brisket as it keeps the...

Many thanks JL!

Thanks jcam! They are just tasty so good freezer stock! This is the rub I’ve been working on…..I haven’t verify these exact ratios but here is the pretty close recipe…..note the sugar in the raw really helps with caramelization of the bark. If you haven’t dry brined then salt it before you add...

Wow that is gonna be nice once it’s done…. I would be breaking in that grill on the stove post hast just to see how it does! I know a thing or two about living in a remodel….we cooked on the RT and Weber for a couple months while our kitchen was out of service….but I can’t imagine being...

Canned clams = CANNED clams!

Much appreciated David! Oh yes I would call this a happy plate for sure!!!

Much appreciated David! Mrs C ask if we wanted a dessert and both me and the boy could barely break the gaze from the food coma so sans desert it was! Next time! lol!

Yes it’s a membrane bag specifically made for dry aging….they really good! Here is a post were I dry aged a brisket point…. I show step by step on how to do it on a whole NY loin on the second page….the only thing I didn’t show is flipping it over after 10 days from fat side to meat side, but...

Thanks SC! We have had short ribs a few times this marbled, but these were near perfection in my book! Thanks, in.p. I put it in the umai bag when the use date was a day out or so, so I suspect the wet age was near 21 days....That is pretty typical from what I have seen for the plate ribs. So...

Thanks and yea just have her snap a pic when she is shopping for your approval....LOL Although that might get you in the dog house! I like tacos and pizzas but filet is king a think you scrap for! But maybe some slices of the filet in the tacos!

Ah yes missed that, 158-160 (breast) and 175-180 (thighs and legs)

Here is a top round idea for ya. If you put it on a slicer and slice it thin thin, then you get very tasty samich too! https://www.smokingmeatforums.com/threads/diner-blue-plate-special-smoked-top-round-eye-w-mash-and-gravy.334159/

The RT app showed, as well as the text above it... I set it at 335.

If you are looking for a “Norman Rockwell” turkey experience I would suggested you remove a section of backbone like this…. Then roast/smoke it at 335 on the smoker rack not in a pan, it will only take about 3.5 hours plus or minus to get uniform skin, rotate the bird at the 1/2 mark and you...

thanks CS, you eat with your eyes first right? lol Thanks yankee! Many thanks Kona! I like both cut and un-cut, but the cut is nice for sauces because you get the extra surface. Yea dry brining in our house is a thing! Thanks sandy! For a "bonus" meal is hit the spot

Much appreciated CS! thanks TM and there wasn't anything left for seconds at all..... it was a one meal day though! Thanks schlotz! Many thanks ozy!

Very nice cook! That is a 5-star meal all around in my book! Love the dome treatment too!

Dry Brined Filet Marsala, Idaho Russet Mash, and Pan Sear Greens So I have mentioned this on other posts, but I shop beef by marbling vs price or USDA Grade, and that sometimes results in a "bonus buy" that happens when it happens.... These filets caught Mrs C eye first and she called me...