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St. Lois Ribs
I have GOT to try that brine idea. Thanks for the Walmart idea. -
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St. Lois Ribs
I sure appreciate you taking the time to send that reply--Will Do! -
Tennessee Gathering April 30-May 2
gonna make it-Thanks so very much- Millberry
- Post #118
- Forum: Tennessee Group
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St. Lois Ribs
I can not take time to explain my LIFE the last month.I won't even get into it. Just sorry I have missed so much on here and I am "trying" to catch up. I want to tell you what I am planning on doing tomorrow and if anyone would like to say ""Charlie- that is wrong" then please do. (such... -
Time for a new smoker, why should I switch to Pellet?
I heard you can actually get a good wood "taste" with that Masterbuilt. Myh WSM is so "set it and forget it" that it almost drives me crazy. Makes me want to buy a Lang just to have something to do every 30-45 minutes- Millberry
- Post #22
- Forum: Pellet Smokers
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Tennessee Gathering April 30-May 2
...I am just getting completely over Reverse Shoulder Surgery.- Millberry
- Post #114
- Forum: Tennessee Group
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In Celebration of....
Congrats on the good work ---healthy guy- Millberry
- Post #10
- Forum: Grilling Beef
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I Have The Best Brother In Law
Jake, when I saw your Scrambler, my mouth drooled. When I read the story behind it, my eyes watered--NOW I have a soaking wet face and shirt. LOL Thanks again for sending that story and those beautiful pictures. I have had so many Jeeps in my days, I have turned 2 of them over. I "stuck" a...- Millberry
- Post #58
- Forum: Blowing Smoke Around the Smoker.
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I Have The Best Brother In Law
My God-What a Fellow he is. God didn't make many that way!!!!!!!!!!!! Thanks for sharing- Millberry
- Post #57
- Forum: Blowing Smoke Around the Smoker.
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packer???
Carlo, you ALWAYS come through for me. I hope you know how much I appreciate it, You go beyond my questions and explain and answer--instead of answering. I have NEVER heard anyone say that (in their opinion) that unwrapped tastes best. I love the "My philosophy is 100% about flavor " Thanks... -
packer???
For a dry brine, I'd take about 1/2 tsp of course kosher salt per pound and sprinkle all over the meat side. Don't bother salting the fat cap, salt doesn't dissolve in oil. Place uncovered in a fridge for 24 hours or more. I cover my steaks with that salt and then minimum of 45 minutes later--I... -
packer???
so you don't check until 200 ° IT. Someone said a Choice brisket can be ready at 180°-- I don't mean to QUESTION you (but I am---LOL) I have a full brisket that is only 8 pounds and the flat part is not too thick (It had to fit my 18" WSM and my pocketbook. ) So you still think I won't go... -
What's your 'other' hobby?
That's the way to enjoy life !- Millberry
- Post #68
- Forum: Blowing Smoke Around the Smoker.
