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  1. loosechangedru

    Lamb shoulderchops, 4 ways

    My local grocery started carrying lamb shoulder chops (sourced from New Zealand), and they go on sale for 2.99/lb! Great deal! But I wasn't sure how to cook them. Method #1: I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them...
  2. loosechangedru

    Lamb shoulder chops?

    I'm about to start a thread on these with qview. Basically, treat it like a pork shoulderblade steak. I got a bunch for 2.99/lb, and I tried 3 ways, currently trying a 4th: 1. Smoked to 110 internal temp then seared on hot grill for 90 seconds each side to bring it to 130 internal temp. Good. 2...
  3. loosechangedru

    Top round roast and overnight pulled pork

    Thanks, Smokin Canuk! A reverse sear is slow roasting a steak/chop and then finishing it on a high heat grill. I've seen it on chuck roasts before, too, but not for roast beef.
  4. loosechangedru

    Whole chickens with Disco's guidance

    Thanks for the encouragjng words!
  5. loosechangedru

    Whole chickens with Disco's guidance

    Thanks for the points! Turkeys? Wow, I could probably only fit one on my WSM - I'll have to try that.
  6. loosechangedru

    Whole chickens with Disco's guidance

    Oh, man! Best chicken I've ever made. I don't know if it was the spatchcock technique or the Cambodia dipping sauce, but I'm gonna keep doing both. And I need to explore whatever type of seasonings are considered "Cambodian." I added lime zest to the soy sauce, lime juice, and black pepper...
  7. loosechangedru

    Whole chickens with Disco's guidance

    I started thawing 4 chickens a few days ago, figuring I'd have a plan by this weekend. Nope. Thankfully, I got a few tips from Disco (Preacher Man, I'm making pulled chicken tacos your way next time around). I combined the glaze and dipping sauce from his Cambodia Chicken with his Piri Piri...
  8. loosechangedru

    Pulled Chicken Tacos

    Me, either. Like touching a hot stove, you only do that once! Thanks for the clarification.
  9. loosechangedru

    Back button problems again!

    I get taken to where I was at on the previous page, not exactly the bottom of it. This seems to be standard for my chrome experience, but I dont remember when it became standard.
  10. loosechangedru

    Back button problems again!

    Well, here's a back button test from my Galaxy S9 running Chrome.
  11. loosechangedru

    Nekid Chicken

    Looks great, Disco! As usual! Do you have any whole chicken recipes? I've got 4 brining in my fridge for later this afternoon, and I'd bet you have some tried and true methods.
  12. loosechangedru

    Pulled Chicken Tacos

    Looks great, Preacher! I've got 4 brining today to smoke this afternoon, and now I'm thinking TACOS for one of them :) If you stopped smoking the chickens at an IT of 145*, are you expecting the IT to rise to 165* (20 degrees) while tented? Obviously it came to temp, and looks delicious, I'm...
  13. loosechangedru

    Tri-tip Carne Asada

    Nice find! I'll be watching...
  14. loosechangedru

    Baby back ribs on the UDS

    That smoke ring went deep! Great color, too. Definitely better than pretty good - looks awesome!
  15. loosechangedru

    Meat-a-Palooza

    WHOA. I, personally, love a challenge. I'd day Meat-a-Palooza was a triumph! Looks fantastic!
  16. loosechangedru

    Top round roast and overnight pulled pork

    Everything's perfect. Anybody ever do a reverse sear on a beef roast? Maybe that's worth doing next time?
  17. loosechangedru

    Top round roast and overnight pulled pork

    Well, it turns out the temp rose from 135* to 138.5* and stopped there. I've had it in the cooler for about 45 minutes or so, and its holding steady. An increase of only 3.5 degrees, good to know. Qview will follow!
  18. loosechangedru

    New to ribs, first time doing spare ribs

    Great advice here already. And spareribs are pretty forgiving as long as 321 is involved somehow. They look great!
  19. loosechangedru

    Top round roast and overnight pulled pork

    Jeff's website says 137 is the perfect temp for this cut of meat in particular to be served, and it seems implied to remove it from the smoker at that temp. I've seen meat rise in temp after removing from the grill, so I wonder if this is going to rise as well. He does give it a 10-15 min rest...
  20. loosechangedru

    Top round roast and overnight pulled pork

    It's great. It removes any stress one might have about their smoker temp. First couple times it learns the smoker and gets better and better. Blew through fuel pretty quick at first with a few temperature spikes and drops, and I had my doubts, but it's gotten so much better. Now, it's as...
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