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Looks great! I saved the drippings and fat from my last brisket for some future tamales. I would expect the variation in your flat slices was just due to variation in the fat marbling across the muscle, I haven't done a wagyu brisket but that's what I see in prime and choice. You may also...
Just grabbed 6 double packs myself, no limit on the sign at my HD. Behind me was a fan of the RO, he had a cart full, Al. Thanks for the heads up Sticky!
Thanks fellas! I've been watching some of the posts on the vortex, I figure the fire brick are my home grown approach to the concept. Enjoying the leftover tenderloin medallions for lunch today and looking forward to the next chance to hit the smoker or grill this weekend. May be a wood fired...
The weather isn't quite as warm as last weekend, but still nice enough to have some blackberry pork tenderloins on the weber. These are SWIMBO's only preferred way to eat pork tenderloin, which is one of my favorites. Pulled at 150 as she's not big into pink pork (except the smoke ring of...
I've got a Spicewine vertical cabinet that is designed much like your Backwoods. That approach will work fine. I have switched from doing a minion method to using pre-lit charcoal because I wasn't as satisfied with the smoke using minion (too much thick white smoke before I got to the TBS)...
SWMBO has told me that it's time to find a new home for my largest smoker to make room in the garage for our teenage driver-to-be.
Specs can be found on Spicewine's website, just pull up their medium smoker. This one has 4 racks and includes a monstrous charcoal basket plus a DigiQ DX2 with a...
Thanks, yep just the right amount of juiciness! Didn't brine or inject... sometimes when I brine poultry it almost seems a little too wet actually (some may cry heresy!). Not sure if others feel the same... my next turkey I may dry brine for something different.
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