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Llama's First Brisket
Thanks for the likes, guys! It was a fun, yet nerve-wracking, experience. I definitely searched through a lot of the posts on these forums to get ideas & it was extremely helpful. -
INKBIRD 9th Anniversary Celebration for OVER 25% Amazon COUPON！
This was the excuse I needed to get the IBT-4XS!- PapaLlama
- Post #2
- Forum: Meat Thermometers
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Llama's First Brisket
Cooked my first brisket yesterday. I got a 7 lb. flat from a local meat market. It came fairly pretrimmed, but I removed some spots with hard fat. I seasoned it with equal parts kosher salt, freshly cracked pepper, & granulated garlic. I also set up a 1.5 lb. log of bologna to keep it company... -
Egg Smoker vs. Pellet Smoker
I think the core decision of pellet vs charcoal comes down to personal preference. I love charcoal for so many reasons, not just the flavor. Myself, and possibly a friend, can sit outside & enjoy the process while puffing on stogies. The challenge that charcoal sometimes causes makes it feel... -
Memphis rub for ribs in store?
I live in Memphis, so there are a plethora of local rubs available here, but I'm not sure how far they get distributed. The biggest names & the most likely to get widely distributed are Rendezvous & Corky's. I'm a big fan of Central's Hot Rub, which I use for wings, & their Rib rub. If you can...- PapaLlama
- Post #5
- Forum: Sauces, Rubs & Marinades
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Giveaway for Inkbird WIFI Sous Vide
I've been hearing a lot about the Sous Vide. Looking forward to trying one out soon.- PapaLlama
- Post #20
- Forum: Meat Thermometers
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Ribeyes, Fatty, & Rack of Lamb
That is for all your work on those Fattie how-to guides. It made this a much simpler process!- PapaLlama
- Post #6
- Forum: General Discussion
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Ribeyes, Fatty, & Rack of Lamb
So I didn't exactly know where this was supposed to go given that I think each item has its own category on this site. Tonight I meal-prepped for the week with an assortment of items. It was my first time cooking lamb of any sort, & my second time cooking a fatty. I have become rather familiar...- PapaLlama
- Thread
- beef fatty lamb rack ribeye ribs
- Replies: 9
- Forum: General Discussion
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Fatties, Part two the bacon weave.
It helped me a lot when I made fatties yesterday! -
Pork butt cooked fast & I have to keep it for 8 hours
So like the title says my pork butt cooked fast. For a variety of reasons and my own mistakes my WSM stayed at 275 all night. Pork butt came off at 8 am, 30 minutes ago. I've foiled it and put it in a good cooler. The party is being served at 4 PM. Will the cooler work? Should I be wary of...- PapaLlama
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Blade roasts and beef ribs
That looks delicious! Never even thought about trying a blade roast. -
Cajun Mesquite Turkey Quarters
That looks awesome. Making me hungry before lunchtime! -
Do you do anything fun with your BBQ the day after?
These are all really great ideas. Thanks for everyone's comments. I'm definitely going to be trying some of these out soon.- PapaLlama
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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3-2-1 Baby Back Ribs
The coals stayed lit for at least 10 hours. Pre-cook & cook time was about 7 hours, & I shut all the bottom vents when I brought the ribs in. 3 hours later the WSM was still too hot to relocate. Had to wait until the next morning. -
Do you do anything fun with your BBQ the day after?
That sounds delicious. Do you make a sandwich or anything like that, or do you just eat it plain? I still have ribs leftover. I'll have to try this.- PapaLlama
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Do you do anything fun with your BBQ the day after?
In our house, food is often very experimental. Once food is cooked, we'll commonly experiment with leftovers. This last weekend we pulled apart a few ribs from leftovers in the fridge & made BBQ omelets with red onions, cheddar, & some rub. One time we also used smoked bologna & made BBQ...- PapaLlama
- Thread
- Replies: 19
- Forum: Blowing Smoke Around the Smoker.
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Herb Crusted Ribeye Roast
That looks amazing. Definitely gonna have leftovers! -
3-2-1 Baby Back Ribs
I'm still a rookie with the WSM, so maybe I am a bit more experimental lol. It worked out really well & the bricks worked well as a way to keep the snake rolling without lighting other ends of it. I like lump flavor, but prefer the consistency & duration of briquettes, so combining the two made... -
3-2-1 Baby Back Ribs
I definitely agree with that last sentence. It's like how a steak shouldn't need A1 to taste good. -
3-2-1 Baby Back Ribs
I've been working on my Baby Back Ribs & reading a lot of the posts about it here on these forums. These are the best ribs I've made yet. I did the 3-2-1 method & used a slightly modified version of @chef jimmyj 's foiling juice. That juice is amazing and using it as a glaze at the end is the...
