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  1. flgatorguy87

    Hot and Fast Vs. Low and Slow

    Thread resurrection! I'm debating this very topic as I am smoking on a BGE the majority of the time now. The Egg seems to like the 325-350 range so I was interested to read others opinions about this cook temp. I've got a 14 lb packer I have been putting off and I think I'm just going to go...
  2. flgatorguy87

    Middle Tennessee newbie smoker

    Welcome. I'm in Cheatham County myself. Tons of good things to read and learn around here.
  3. flgatorguy87

    Filet mignon

    I'd use the cast iron griddle. Get it screaming hot and cook them in bacon fat and butter. Liberal seasoning of salt and fresh cracked black pepper. Sent from my SAMSUNG-SM-G890A using Tapatalk
  4. flgatorguy87

    Lading Needle

    Does anyone around here ever use a larding Needle? I've always wanted to try it on certain cuts and it seems like a natural fit for smoking. I remember talking about them and passing them around in Culinary School years ago but I never got to use one.
  5. flgatorguy87

    Spatchcocked or not?

    I like to spatch the bird and then finish on the grill. Crispy skin is the only way to go.
  6. flgatorguy87

    Wife brought home +11lb Loins instead of tenderloins.

    I'd brine them without a doubt and pull them early...maybe around 138. Finish on the grill. Or make Canadian Bacon....just a thought.
  7. flgatorguy87

    More Turkey - Wild Game Bird

    A bit of a bump here.... I've just come into some wild turkey breast and I've been reading through lots of posts about ideas. Everybody but you has basically deemed it necessary for a brine at minimum and really even a bacon weave to get a good moisture content in the finished product. You...
  8. flgatorguy87

    Butcher q

    Flank Steak $ Strip Steak $$ Always good to know a butcher.
  9. flgatorguy87

    First beef tenderloin

    I use the same technique on my pork tenderloin. I pull at about 137* and then sear hard and let it carry over to 145*. Beautiful rose pink inside.
  10. flgatorguy87

    New guy from Tennessee.

    Martins is good. I think the best BBQ I've had has come from gas stations outside of Nashville in the country. Amoco gas station on Hwy 257 going into Springfield. Home made sausage, pork skins, BBQ, and wonderful meat n three.
  11. flgatorguy87

    New guy from Tennessee.

    I was in East Nashville so I know exactly where your at in Hermitage. If you haven't been to Gus's then its worth the stop. We ate good BBQ in Memphis the last time at Central, but the fried chicken at Gus's was one of the best things I've eaten in months. Completely legit. Make sure if you go...
  12. flgatorguy87

    New guy from Tennessee.

    Hey. I just joined up myself, and I am a fellow Nashville guy (technically we moved out of the city about 25 minutes north, to care for a sick relative), but I've been living here since I was a kid. I love the city and I'm glad we have some people representing the great state of TN.
  13. flgatorguy87

    Baby Back's with q-View - 2-2-1

    Beer pic?
  14. flgatorguy87

    First Attempt; What Beef to Select.

    Chicken thighs are cheap and wonderful when done properly...which isn't hard.
  15. flgatorguy87

    First beef tenderloin

    Sounds like a plan. I'd leave strings on, and then blast it on a screaming hot cast iron pan after you've smoked it to your liking. Strings removed before carving.
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