Sunny and 13deg.! ABT s with lil smokies and cream cheese. Wings and some queso dip.
250 temp. Using lumberjack cherry wood pellets. Rectec 700
I just read a thread about rolling bacon on here for the abt s and yes it works great. Thank you for the technique simple as it is. I never thought of...
Has any one sous vide a dry aged steak? I did a 28 day dry aged New York strip roast couple months ago using UMAI bags and it turned out great. I just grilled them quick at high heat. But now having a anova now I am thinking about getting another one aging!
3 racks of St.Louis style ribs.
2 Pork shoulders.
All from Cosco
All rubbed with Cowtown The Squeal Hog Rub. A really great rub which I recommend unless you mix your own.
Shoulders on @10AM
Ribs on @12pm
The Assassin 28 purring at 265 deg.
Hickory wood chunks for the smoke and...
Hey don't give up. They work great. I did this New York strip last month. A choice 43.00$ from our local meat market. It was done last month here in MI. In my garage fridge. There is no heat or insulation. 29 days on the bottom rack. Stayed 35-39 deg. Normal opening and shutting the door(mostly...
The new addition to the team!
Just uncrated and will start seasoning this weekend. I have some learning to do.Never used one.I love my Lang84 but some cooks a set and forget would be great too.Any input on these would be great! Thanks
Discada, cowboy wok, plow disc cooker! New toy for the outdoor cooking area. I never used one yet so if anyone has some recipes or has used one please feel free to give me some insight or ideas! Thanks Ritchie
Rubbed and sat for 1 day in fridge. Basic rub. No mustard. 9-10 lbs.Off at 4 am. 10 1/2 hr total using apple and cherry wood. Foiled at 170 took off at 205. Rested in cooler for 1 1/2 hr.
PULLED and ready!! Have a great Friday friends!!!!
10lb pork shoulder for my team at work! Just trying to make Monday better. Turned out great! 10 hours used apple and cherry wood. Wrapped at 170 pulled out 207 set 2 hours in the cooler and then pulled. used finishing sauce. wow what a difference it makes!! A lot of the guys didn't want any bbq...
I use a Lang84 model.I have great luck smoking and cooking on my egg but I wanted to step up and be able handle more people.So far so good only couple cooks on it but larger scale in new to me.Great to see some help from you all! thnx Ritchie