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  1. O

    Breaking In

    Definitely will use your method. And post pics
  2. O

    Breaking In

    I have been wanting to try that orange forever. Never found them little bottles. Was holding for special occasion and getting into smoking and new smoker was perfect occasion. Thanks for sharing recipe. I once did Harry So recipe in oven and turned out good. Can’t wait to try to smoke one.
  3. O

    Oklahoma Joes Just Why

    My wife saw a hack. Olive oil. Worked with some elbow grease grease. Was an absurd amount of area covered is glue.
  4. O

    Short ribs question

    The current place I’ve got the last 3 halves is a fixed cut sheet with 180# which 80# is ground. No organs or bones. I’m currently trying to find a new source for 1/2 shares. They’re up to $2,400. My first was $1,700. I get inflation. Big thing was wife wants 90/10 ground and not really...
  5. O

    Short ribs question

  6. O

    Short ribs question

    Yeah that’s my plan. Put them on with the Dino’s and see what I get. Only thing I can figure where I get my half cows the butcher was getting better adjacent cuts quality. Because other than these rest of cuts are very nice. Especially the almost 3# ribeyes.
  7. O

    And now a random photo

  8. O

    And now a random photo

  9. O

    Short ribs question

    Question for the more seasoned peeps. For the last three years, I have been buying a half cow at a time of black Angus from a local farm. All the cuts are generally very very good except for or maybe not the packs of short ribs that I get they seem so fatty more than they should be, but I have...
  10. O

    SV or not to SV?

    This was the last one I SV&Torched
  11. O

    SV or not to SV?

    I’ve done a sirloin that turned out great
  12. O

    beef ribs on kettle with SnS ( long with pics)

    The they look great. Not sure where in se florida but my brother lives in Ft Pierce and there’s a place down the street called Best choice meats on Orange ave. They sell Adams beef which owns most cattle in Fl. Nice meat selection and probably get custom
  13. O

    1st cook. Spritz or no spritz

    Thanks, that’s pretty solid advice. Watch and react. No water pan. Just drum with deflector. Friday will be the day. I believe after all great feedback I’m gonna try to maintain 275ish, check after first 2 hours. Spritz if needed. Expect 6-8 hours. Temp at 203ish but call done when tender not...
  14. O

    SV or not to SV?

    I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches e
  15. O

    SV or not to SV?

    Interesting. Sounds great
  16. O

    SV or not to SV?

    I picked up this rib roast cut at a great price on sale. Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle. I had great luck with 2.6# tomahawk by 24hr dry brine then griddle hot in tallow flipping every 30sec till done. Cooked pick Tomahawk raw next up.
  17. O

    1st cook. Spritz or no spritz

    I usually buy 1/2 beef share at a time which nets me a few packs, haven’t had any success with them in oven so far so hopefully these turn out good. Have quite a few short rib packs an 2 brisket flats. So plenty to practice with.
  18. O

    1st cook. Spritz or no spritz

    Awesome thanks for sharing. Can’t wait
  19. O

    1st cook. Spritz or no spritz

    At what time do you add wrap? Appreciate input
  20. O

    1st cook. Spritz or no spritz

    Do you sauce them or just the rub? Wrap? Appreciate feedback
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