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Had my alarm set for 4:00am. But at 12:30 my eyes wide open I said “mite as well.
I trimmed and seasoned the 3-14 lb prime Briskets last nite at 9:00 so no problem there.. so you know when someone says “I can get the meat for you” beware. At 12:30 I lite the grills
Back in the house to...
So help me out. I’m smoking in Friday the party is Sunday . I was going to let the meat cool them vac wrap and leave it in the cooler . Then Sunday put it in a pit of 190 degree water . Slice and au jui and serve . What do you think
And I have a Pit Master IQ 120 and a Ikamand the Pit Boss is great. I went out to Breakfast with my wife 10 miles away and was able to view the pit temp via wifi.. Great
So I just received my flame boss 400 for my BGE (why pay the xtra$ for the Genius because it’s Green?)
I am excited to try it out Saturday.
And the best part is I can use the 400 and the IKamand on my Vision and the same time with my phone..
Getting ready for the engagement party cook
so easy. 12 eggs in the blender with 1 cup of Cheddar cheese pour into 1/4 cup cup mason jars with crumbled bacon on the the bottom
Sous Vide for one hour at 172 degree
So my Daughter got engaged and somehow it’s a “Ido BBQ”
So guess who is doing the cooking??
50 people
3 Briskets
4 Pork Butts
And the baked beans are my
Responsible!!
Pulled pork no problem to keep warm but the brisket. Once you slice brisket it gets dry. So I’m thinking about “cut to...
Probably the best ribs I have every smoked.. 3 lb St Louis cut rib. I part salt 2 part pepper and Little paprika for color.. olive oil slather then apply the rub. 260 on my Vision with cherrywood for 3 hours unwrapped
Every hour spritz with hot sauce and apple cider vinegar then stopped tight...