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My first ever Brisket.
Outstanding! Looking to do a brisket this weekend and test out my new fireboard. I’m super excited after seeing yours! -
New Member
Welcome to the forum brother! Smoking meats is like a brotherhood. Check out YouTube “yeah I’ll Smoke it” simple and short video clips.- laziebun
- Post #9
- Forum: For New Members
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S&P Baby Back Ribs - Warning JUICY ALERT!
I would have to agree with the sauce covering up the meat flavor. But to clarify- I’m usally the star of the party, then follows the protein ;-) Thanks for the comments! -
S&P Baby Back Ribs - Warning JUICY ALERT!
Yes it turned out well! Your rub is the same one I’ve used on my butts! Lol. Thanks for the video feedback! -
S&P Baby Back Ribs - Warning JUICY ALERT!
Simple S&P baby back ribs for dinner. I typically like my ribs in heavy sauce, but thought I'd try something new. Honestly - its just as good and not a messy, and the wife really enjoyed it. She even challenged my integrity and didn't believe it was just salt and pepper. Lucky I had a video to... -
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Smoking pork shoulder then vacuum freeze
I’ve been trying vacumm seal lately on a few of my smokes, since my family isn’t the biggest eater of left overs. And so far so good- if not better. I’ve been vacuuming the protein when it’s warm. To thaw out- I just let it soak in warm water and then heat in the microwave. And honestly I think... -
Another Spatchcock Chicken
Thanks for your feedback on the video. Still learning to edit. Trying not to make them too long -
Another Spatchcock Chicken
First attempt and it turned out great! and cooked a lot faster then I expected. Definitely doing it again for friends and family..but next time there will be more than just 1 bird! -
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Today’s smoke -Prime Rib (a tad over cooked)
Thanks for the feedback! I actually enjoy making these videos. It’s better than a book diary. I want to take it one step further and get a Fireboard to record my temps and store it in the cloud!! -
Today’s smoke -Prime Rib (a tad over cooked)
Thanks! Sure did taste like one- for half the price too! -
Today’s smoke -Prime Rib (a tad over cooked)
Oh yeah..i'd eat it again! -
Today’s smoke -Prime Rib (a tad over cooked)
this is clearly in the wrong thread...not sure how to move it to beef section. Sorry -
Today’s smoke -Prime Rib (a tad over cooked)
Hello my Fellow smokers ...smoke a prim rib yesterday. Overall not a bd smoke. I think I left it on the Traeger a tad longer than I would have liked, but the kids and wife wanted some so I could have to much blood. Traeger Pro 22 (set to 225F) 4lb Prime Rib (bone in) Rub 1:1 Pepper/ Kosher salt... -
14 hour Brisket with plenty o' pics.
I think that last image of the burn ends was photoshop, it looks to juicy! Well done! -
Brisket for the WIN!
I like the idea of leaving it in the smoke setting until the IT gets to 160, I'll have to try that and see what the end result is. What pellet did you use for your smoke? Protein looks great! -
First pork butt (and some ribs)
Well done...no better feeling then feeding a gang of folks with smoked meat! -
Smoking pork shoulder then vacuum freeze
Funny you bring this question up. I just tried it to my PP (pork shoulder) I just made recently (which I made a post/video on). As a trial/test I vacuumed sealed it warm and tossed it in the freezer warm. Few days later- which happens to be yesterday, I thawed it out in hot water, warmed it up... -
