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  1. How to finish off spare ribs with BBQ sauce?

    How to finish off spare ribs with BBQ sauce?

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    silicone_brush.jpg

    • redwood carlos
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    • Album: How to finish off spare ribs with BBQ sauce?
  3. redwood carlos

    WHB vs. Tri Tip Roast ( 2nd Round)

    Looking good yet again. One thing I noticed this time that I do differently, is I will bunch up the tri tip. By Bunch up I mean push in the tips and try and fluff the whole thing to the same size thickness. Hope that makes sense.
  4. redwood carlos

    Why is Franklin BBQ in austin so good?

    He wraps in butcher paper.
  5. redwood carlos

    Ribs

    The 3-2-1 method is to smoke for three hours wrap in foil for 2 hours and remove from foil an continue to cook for another hour to firm up the ribs. As for all off the bone I personally do not want to have rib meat slap me on my chin. I aim for the clean bite firmness. Where you take a bite...
  6. Ribs

    Ribs

  7. ribs-flex.jpg

    ribs-flex.jpg

  8. redwood carlos

    First Time Smoking this weekend

    First off good looking chicken. I usually cook my thigh area to 175, you still get a little of the pink but I like the texture better at that point. For crispier skin you should finish the last half hour over 300f, closer to 350 if you can get the WSM up that high(I find it is only possible with...
  9. redwood carlos

    Suggestions for First Tri-Tip

    135 will give you a well cooked tri-tip that is not too bloody. I go for 130-135. Then foil for 15 minutes or more.
  10. redwood carlos

    Ribs

    FYI The apple juice spritz does not make the ribs juicier or more moist, it is there to help with a layer of flavor. If you add it to foil you will be braising with apple juice.
  11. redwood carlos

    First Tri Tip Roast

    I cooked them for a few years before paying attention to the grain direction while slicing. So fwiw the grain is not a deal breaker. Good luck and let me know if you notice a difference.
  12. redwood carlos

    First Tri Tip Roast

    Great looking food there. TT is a great flavorful cut of beef, and you cooked it perfectly it seems. I do want to point out that you did slice with the grain, and you want to slice against the grain. Of course the flavor remains the same you just get a bit more chew to the meat. Try slicing...
  13. redwood carlos

    Where's the beef!!!

    I just ate, but I am somehow hungry again. Will be trying this soon. Never though to keep the veggies for sandwich construction materials.
  14. redwood carlos

    Forced air smokehouses

    Looks like a big joint, not that I have ever seen one in person or anything like that...
  15. redwood carlos

    How do I smoke Hamburgers????

    Try oak cherry combo. I love it for beef.
  16. redwood carlos

    Suggestions for First Tri-Tip

    just ask my man.
  17. redwood carlos

    Boudin, The Cajun Burito!

    Good looking stuff there Foam. Boudin is on my list, down there but on it, and now your name will be penciled in for help. Glad to see you finally have a nice stuffer, and that someone told you to go with the stainless tubes. I went to the stuffer which changed the game for me. Then when I...
  18. redwood carlos

    My first kielbasa! Thanks to Couger78, Shannon127, and Chef Jimmy J

    Looks like you did an excellent job. Got some nice smoke coloring to it as well.
  19. redwood carlos

    Peanut Butter Meltaways (Bear's Favorite Candy)

    Bear, I knew I was making these before I finished your post. Whipped up a batch last night, and everyone loved them. So easy and so good! Thanks. ...And Merry Christmas everyone!!
  20. redwood carlos

    Kielbasa Cook temp, and sausage bloom questions.

    Hey guys, I made up a batch of Shannon127's kielbasa and when I was cooking it in the water bath I got the IT up to 170.  How does this higher temp affect the outcome of the sausage? Also how long and at what temps should I allow the sausage to bloom? (And since I was not having any luck...
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