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Fred's Pictures
- fct202
- Album
- Comments: 0
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Thick Worcestershire sauce
Had no idea I could make my own. Seems there are tons of brands and a big swing i prices of Worcestershire powder, any suggestion for the best one to start with? -
Smoking Corned Beef Brisket
Looks great bring on the sour kraut, mustard, and rye! -
Metzgermeister schloss
Really cool. Watching your progress closely. Keep it up.- fct202
- Post #25
- Forum: Smoke Houses
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It's 9:30 do you know where you meat is?
Forgot to say. Following Jeff's hybrid brisket method. Fat side down, and added a bit of beef broth in the pans for some extra liquid. -
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It's 9:30 do you know where you meat is?
Progress pictures from last night. -
It's 9:30 do you know where you meat is?
No it won't take 20 hrs, the flat is done and is in the cooler. The point is at 180. -
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It's 9:30 do you know where you meat is?
Mother's Day brisket. What can I say, my wife deserves it. 15lbs brisket, rubbed with olive oil and Jeff's rub. Into the Mes 30, with oak and mesquite pellets in the amps. Plan is to make the entire brisket into burnt ends. -
Reheating BBs
When I smoke ribs, I always make more than we need, so we can save some for weeknight meals. I reserve the juices from the foil (my favorite method is Johnny Trigg style) and vaccum seal the dinner size portions of ribs with the juices. When thawed open the vac bags and we reheat with the juices... -
Top Shot BBQ / Show piece rig-competion-SMF build
That pit looks familiar. Is it the pit at the Salt Lick in Dripping Springs?- fct202
- Post #30
- Forum: Reverse Flow
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Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway
If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke Ham and Turkey for Thanksgiving.- fct202
- Post #1,238
- Forum: General Discussion
