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Camp Chef - Brisket Dry (jerky like) outside
If you want a softer bark, you can wrap in peach paper, or at the stall, foil to a finish temp of 201 - 205. Butchers paper will speed you through the stall and still keep the bark a bit stiff, where foil will soften the bark, but according to some, result in more moisture. I recently did a... -
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hello from southern california
Welcome from another SoCal newB! Really easy to get hooked! You will be cursing him soon after you start spending lol!- richorn
- Post #3
- Forum: For New Members
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Meat Thermometers
I spent a couple weeks researching them all and ordered the FireBoard. It should arrive today!- richorn
- Post #2
- Forum: Meat Thermometers
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Braided Pork Loin
Quick stupid question!!! what is pork loin and how does it relate to pork tenderloin? <---------- what? says newB right there!! :-0 -
Bacon wrapped Pork Loin
I actually get that at some level. I want my bacon "cooked", and most of the time you wrap, the fat is soft, not crispy. Since getting into bbq, I find myself using bacon more because of the flavor add, but I don't necessarily eat it unless it ended up VERY crispy. Im a 3.5 on everyones... -
Hello From Long Beach!
Hi there! Rancho Palos Verdes here. New to this game, but I'm such an addict... pretty sure I'll be around. a. lot! lol! So we really have to cross the iron curtain to find decent BBQ supplies?? I did find a (maybe) decent place in Simi Valley, but for day to day OC might be closer...- richorn
- Post #5
- Forum: So Cal Smokers
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FINISHING SAUCE (for Pulled Pork)
This sounds interesting! I'll try it on my next Butt!- richorn
- Post #488
- Forum: Pork Sticky
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Pork butt done?
As far as I know, the bone wiggle is just to give you a feel for how completely the collagen has broken down... similar to the toothpick in a cake test. -
Looking for a smoker only
I saw an ad today for a simple CampChef $299. Hurry!! http://www.fishermans-marine.com/camp-chef-smokepro-xt-pellet-grill.html?mc_cid=ae3394b335&mc_eid=7fa6b59b9e- richorn
- Post #4
- Forum: Pellet Smokers
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Hello from NorCal
Welcome! I have a brother in Walnut Creek, and another in the Cameron Park area near Sacramento. Love your hood! -
First Chicken
Still way new to all this... but I've used my new Camp Chef Woodwind at least daily for a couple weeks now. Today was my first chicken. I spatchcocked it, rubbed with the sweet rub from heygrillhey (sorry Jeff) and set high smoke for the duration. At 150, I brushed with the Cherry Chipotle... -
U.S.S. Prosciutto, Maiden Voyage
Holy cow what a project! Kudos on keeping the gang apprised. -
SOCal newB
Hi all! I've been lurking here for a bit learning what I can, as I have zero experience with smokers. Just purchased a Camp Chef SG Woodwind a couple weeks ago and have already burned through 100 pounds of pellets. The learning curve was much much faster because of this group. I am a pro...
