Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bakerman

    Tri Tip The Best & the Worst

    Bear, That was the leanest Tri-tip I've seen yet. No wonder it was a tuffin". When I do Tri-tip I pull it at 130 always. It's very rare but tender. I know a lot of people will not eat red/pink beef. I used to be that way until I had Tri-tip. I usually smoke mine for about 1.5 hours at 250...
  2. bakerman

    Californians at a Texas BBQ

    I'm cryin'..
  3. bakerman

    Not looking good for us in Florida

    Great news you all are okay Al.
  4. bakerman

    Rotisserie or Smoked Turkey

    I just got my rotisserie 2 weeks ago. I am planning on spinning a turkey for Thanksgiving. I dry brined my turkey last year for smoking. It helped with the skin a lot. I did see a YT video where the chef put bags of ice on the turkey breast before spinning. The claim was to have the dark meat...
  5. bakerman

    Hello from MD

    Welcome to the asylum from a fellow Marylander.
  6. bakerman

    Why I'm Now Obsessed with Sharp Kitchen Knives

    Wurstmeister, As long as you're not prepping liver w/ fava beans you should be okay I guess.
  7. bakerman

    Why I'm Now Obsessed with Sharp Kitchen Knives

    NB this brings back so many great memories of my grandfather. He told me when I was 5 to always carry a good pocket knife and a handkerchief. To this day ( I'm 65) I still follow that advice. Unfortunately I had to surrender my favorite pocket knife at a Washington Capitals game a few years...
  8. bakerman

    Char Siu Pork made with Lau

    Spook those look good. I tried another Char Sui marinade on some pork belly. It was good but I think I will try yours next time. Nothing like Char Sui pork or chicken. Maybe I will Vortex some chicken thighs next week.
  9. bakerman

    Al Pastor for the 4th

    That looks fantastic. I love Al Pastor. Gonna try this again.
  10. bakerman

    Dizzy Peruvian Cluckers

    Thanks for the responses everyone. Meal was a sucess, so I am pleased. Chili, the sauce is amazing. The Aji Amarillo paste is delicious and the Haucatay (Black Mint) adds a real "earthyness" to the sauce. I've made it twice in the past 3 weeks. Surprised how much my family liked it. Like I noted...
  11. bakerman

    Dizzy Peruvian Cluckers

    I got a new toy last week. Picked up an "Only Fire" rotisserie for the Weber 22 kettle. First rotisserie cook ever. Also picked up some new to me "Green Egg Brazilian" lump charcoal for a test run. I put two 7lb. chickens overnight in the Pollo ala Brasa marinade. Made an authentic Aji Verde...
  12. bakerman

    Pork Belly 2 kinds

    Thanks Jake and Al. They are rich, I still have a few in the fridge. Pig Candy for certain.
  13. bakerman

    Pork Belly 2 kinds

    Thanks! I was not happy at first check. Looked like it wasn't cooking, almost raw. Once I figured out my mistake it went fine. But I had to finish in the oven at 350 degrees. The Chinese Char Sui was really good. I will make this again.
  14. bakerman

    Pork Belly 2 kinds

    First attempt at pork belly burnt ends this past weekend. One traditional, the other Chinese influenced. The Chinese style (Char Sui) was the favorite. The traditional was really good as well. Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes...
  15. bakerman

    Weber Kettle, amazed at ease of cook and results

    Which Santa Maria rig did you get? I'm thinking about getting one myself.
  16. bakerman

    Masterbuilt door latch problem

    I got rid of my Masterbuilt last year, but it looks like you fixed the problem. Well done.
  17. bakerman

    1st Brisket w Q-view

    Looks great to me. My last brisket was a mess. I didn't like it, everyone else did though. I was mad I overcooked it. $100 down the drain. But most of it was consumed. Strange thing, like you, my brisket was cooked a lot quicker than I had planned for. It was ready to go at 4:00 AM. Had to wrap...
  18. bakerman

    Smoking one brisket and two pork butts together?

    I defer to Al. He knows way more than I do.
  19. bakerman

    Smoking one brisket and two pork butts together?

    Good Luck! If it was me I would put the brisket above the butts. Otherwise the brisket will have a porcine flavor, not saying it's a bad thing mind you. I'll be watching this one.
  20. bakerman

    Brisket Style Tri-Tip

    That is a beautiful smoke ring. I love me some TT. I don't think I'll do this, I like mine bloody. 130 degrees and sliced thin. But I gotta say it is an interesting method you used. Well done! Big Like.
Top Bottom
Back
Clicky