Went to my local supermarket. They are not restocking the shelves so they can clean the entire store on Monday.
I wanted beef short ribs. Nope. How 'bout a lil tri-tip?
Dry brined with kosher salt and a little bit of sugar.
Added Black pepper, garlic & onion. A little smoked paprika...
It was cold and windy today in Denver. I helped the GMG get up to temp quicker with an Army surplus wool blanket on the smoker.
Here you can see the gasket. Look in the corners. It fits tight to the contours of the grill.
I bought a high temp gasket for the door in my Green Mountain. It works great, doesn't leak at all. I used to avoid the deck when it was on because a lot of smoke escaped. Now it all goes up the chimney.
A new Sportsman's Warehouse opened in my neighborhood. I was wandering around today and found some Camp Chef Charwood pellets, Hickory or Cherry. $12.50 for a 20 pound bag. Not too bad of a price.
Anyone have any experience with them? I figure for that price, I won't feel too bad dumping them...
"The Cook’s Cuts, available exclusively in Woolworths stores now."
The last time I was in a Woolworth's was 1986. I was told to by security to never come back after they caught my buddy stealing one of the rubber band things for a slingshot.
Pretty sure they have been out of business in the...
Lumberjacks are $17 a bag in Denver. PitBoss at WalMart are the least expensive $8.88.
I saw the Weber stuff at Lowe's today. Came here looking to see if anyone has tried them. They are a blend which I am not a fan of either.
The highland would seem to be better for smoking. The offset firebox allows burning wood. I don't know it you can burn whole logs in a barrel smoker. It looks like it is set up for charcoal. Also, if the fire goes out or you run low on fuel, you have to take the food out to add more. Not so on...
Cure needs time to work regardless of the grind. It has less to do with muscle texture than with osmotic action, fermentation and expulsion.
Heat kills the remaining pathogens.
The reason ground meat needs to be cooked to a higher internal temperature than a whole cut is pathogens grow...
Blu Pig in Moab. Only tried it once, a couple years ago but it was bad. Our order took 45 minutes. My brisket was similar to the pictures above. Overcooked, dry and cold. Literally cold. My buddy's pulled pork was dried out and cold as well. The place was very busy so I am not sure what the...
Haha! Yup. I agree with Uda.
It is an aluminum cover for the probe hole. It was caught in the up position and smashed over by the lid.
Take it off if you have the correct tools and hammer it flat. Or try to pry it back while in place.
Or don't worry about it.