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  1. 51Phantom

    Butter chicken and chicken vindaloo

    late to this, but that looks amazing. Love some Indian food!. Not easy to do. Well done. Great presentation as well.
  2. 51Phantom

    Recent Cooks # 2 w pics

    Low and slow then I will crank it up at the end to crisp up the amazing butter based Rub my wife makes for it.
  3. 51Phantom

    Recent Cooks # 2 w pics

    All looks great. Pastrami looks amazing and the Fries you had looked top notch!! I have a corned beef I am going to try this coming weekend along with a leg of lamb for Greek easter. The wife is GReek.
  4. 51Phantom

    First ABT’s

    I think you will like it a lot
  5. 51Phantom

    First ABT’s

    Only 6 as it was the first try. More for sure next time. The goat cheese worked great, it doesnt melt much so its perfect in this application. And we love the taste of goat Cheese.
  6. 51Phantom

    First ABT’s

    Did my first ABT’. Goat cheese, cheddar cheese and some simple spices. Turned out great. Very happy with the results and will do again.
  7. 51Phantom

    Hot knife into butter

    Not sure. The camp chef probes i had in the meat seem to be off. I will need to check that. My instant read i think went in at 200. Maybe i just didnt check soon enough. Live and learn. thanks for the responses guys.
  8. 51Phantom

    Hot knife into butter

    Thanks. I like those examples.
  9. 51Phantom

    Hot knife into butter

    I wrapped it in butcher paper not foil At 160.
  10. 51Phantom

    Hot knife into butter

    Thanks for the response and the tip. I will try that next time.
  11. 51Phantom

    Hot knife into butter

    Hi guys. This is a bit of a stupid question. The term ”the meat is ready when the probe goes in like a hot knife in butter” I always thought that the probe goes into the meat with little to no resistance. Is this correct? When I do this I find the meat tends to be a bit dry. Am I wrong in my...
  12. 51Phantom

    My latest beef ribs

    Think I may try that this weekend. Looks amazing.
  13. 51Phantom

    Camp Chef Smoker group?

    I've had the Woodwind 24 for about a week and love it so far. It is an impressive unit.
  14. 51Phantom

    Well, Crap!

    Got an inch of snow in Toronto last night. Sucks. had to put pants on again this morning.
  15. 51Phantom

    Tri Tip with tx smoker Chimichurri

    Tri and Chimichurri is a great combo. My wife makes a fantastic Chimichurri.
  16. 51Phantom

    New Here

    Thanks!
  17. 51Phantom

    THINKING ABOUT GIVING IT UP

    Sounds like you are a long Hauler. Hopefully, you will get your senses back soon.
  18. 51Phantom

    New Here

    Hi All, New to the forum, not new to smoking via pellet grill but always looking for tips, recipes, and generally cool information about smoking. Toronto Canada Currently have a GMG Daniel Boone and just bought a Camp Chef Woodwind 24, which I am very happy with so far!
  19. 51Phantom

    No wrap ribs. An experiment

    Hi ALl, New to the forum, found this thread interesting. I have never wrapped my ribs but was thinking of trying wrapping in butcher's paper. Anyone tried that over foil?
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