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It's another Sirloin Tip Roast
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It's another Sirloin Tip Roast
Around 8 1/2 lbs. Marinating in Raspberry/Chipolte sauce. I normally take these to 135º and slice, but see some members have taken it up to 200º for pulling. Wife loves pulled beef so I am thinking of bringing it in at 135º and cutting it in half. Wrapping that and placing in fridge for slicing... -
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Sirloin tip roast TEMPERATURE!
Those things do cook quick. Got an 8 1/2 lber to do today. -
Sirloin Tip Roast
I was thinking the same thing. What a waste that would have been. -
Whats your favorit scotch, rye, whisky or burbon.
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Wisers 921619.jpg
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First Annual Gator Gathering (Gainesville, FL and surrounding areas) Feb 20-22, 2015
Well I was until my best friend of many years decided that was the weekend he wants to remarry. (Lost his 1st wife to MS) So, I will be over in the Cocoa Beach area thru out that weekend. Added a couple extra days since it will be close to Mrs Flash and my anniversary. Will have to make it... -
is there a way to save these ribs
>>placed the water pan in the bottom part of the grill, not over the coals.<< May be the issue. I know with verticals, the water pan is between the heat source and meat. I would suggest trying it this way next time and record your results. -
If an ABT is made with Jalapenos, then what is the same thing using Habaneros?
I was told Atomic Dragon Turds..........ADT's -
New Smoker from SW Fla
Welcome aboard. up north of you a bit in Cedar Key. Got some good fishing down your way. -
is there a way to save these ribs
Baby Back should have needed no more than 5 hours and you did 6. What exactly did you feel was wrong with them. Did you wrap or not wrap? -
Bourbon Barrel wood chunks
Never saw much flavoring, bar the wood. Why not just mix some bourbon and apple juice and spritz? That is what I do.- flash
- Post #6
- Forum: Electric Smokers
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Chicken Skin
You can do that, although I have to wait till around 170º. But then we move them to a hot grill instead. It really does not take long from here and they remain nice and moist. I pull around 180º cause my wife wants her chicken DONE. -
Boston butt, to foil or not to foil?
Well since I have dinner coming on, I will give you this: http://amazingribs.com/tips_and_technique/bark.html -
Boston butt, to foil or not to foil?
I am guessing you don't think the bark really adds flavor?? Is that your point? My wife would bonk you on the head at 30 paces with a beer bottle if she heard you say that. -
Boston butt, to foil or not to foil?
I would say the spices and rubs create the bark, thus the reason some rubs don't do as well. Of course there is no reason you cannot season the pork after you finish. Does the bark get softer. yes, in either one, once you start "mingling" the meat as you call it. My normal procedure is to... -
Boston butt, to foil or not to foil?
I did a foil, no foil a week ago. Butt Foiled Butt, not foiled. Definitely a better bark. But I gotta say, I liked the wrapped butt due to more juiciness Not as much with the unwrapped butt. The unwrapped butt was still plenty moist, just not as much. In my opinion, I would still... -
Boston butt, to foil or not to foil?
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