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Second Pork Butt - Minion Method Help
I didn't take any pictures this time. I decided to try Royal Oak Lump for the minion method, just for kicks, filling the slow-n-sear about 3/4th full. Under all of the lump, I burried an apple chunk in the middle and a hickory chunk on the finishing end of the minion. Filled the water resevoir...- rybro
- Post #9
- Forum: General Discussion
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Second Pork Butt - Minion Method Help
Yes. I used the slow n sear last time. But I didn't use the minion method the first time. So this will be a first tonight. I did a dry run yesterday, did pretty well....except I had too much smoke. Did a second dry run and buried the wood in the charcoal....did better, but still too much smoke...- rybro
- Post #6
- Forum: General Discussion
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Second Pork Butt - Minion Method Help
I will try a dry run tonight. My concern is the crappy taste you can sometimes get with briquettes due to the binders they use. Tonight I'll use Royal Oak and try and pick out similar shape pieces so it burns more even with the minion method. We'll see how long it burns. I just refuse to use...- rybro
- Post #3
- Forum: General Discussion
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Second Pork Butt - Minion Method Help
Hey guys, I haven't posted for awhile, my 4 month old has been keeping me really busy. I have a few friends coming over this Saturday to watch some college football, I plan on doing a night smoke so it is ready by noon. This will be the second pork butt that I have ever done. I had A LOT of...- rybro
- Thread
- Replies: 9
- Forum: General Discussion
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43 Day Dry Aged Ribeye
If you are able too, how would you compare the flavor and texture of the 43 day dry aged vs a fresh steak? I'm a rookie on this sort of stuff. What is the advantage?- rybro
- Post #6
- Forum: Grilling Beef
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Slow Cooked Wings
Wings might be one of my favorite treats! Those look amazing! For some reason, I never do my own and have always gone to my favorite establishments to get them. I have brined a lot of pork, but never chicken. Is a few hour brine for chicken wings good enough? It seems since they are small you...- rybro
- Post #5
- Forum: Grilling Chicken
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Benefits of brining?
I brine a lot of pork chops, especially being from a pig state like Iowa . From my personal experience, you never really want to brine more than 24 hours. The meat can get too salty and really doesn't penetrate much more. Like it was stated before, vinager is most likely the suspect of the color... -
Did my first smoke yesterday! Pics Included!
Thanks everyone for the warm welcome! I hope to do another smoke in a few weeks! I have a little 2 month baby boy that has been keeping me busy. Wade, I ended up just adding ashed charcoal everytime. I didn't follow their instructions due to my briquettes. I am going to order some better... -
Did my first smoke yesterday! Pics Included!
- rybro
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Did my first smoke yesterday! Pics Included!
Hello everyone! The name is Rybro. I'm 28 years old from the heart of the states, Iowa. I currently live with my long time girlfriend and our new baby boy of two months! I have always been an avid griller, doing mostly steaks and pork chops as my specialty. The science behind the food has... -
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- Album: Did my first smoke yesterday! Pics Included!
