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  1. T

    Wagyu beef

    Thank you for describing the differences between American and Japanese wagu. I thought the difference was in feeding and how the cattle are raised.
  2. T

    Comp cooking vs backyard

    I watch the shows too and I heard a contestant says squeeze butter is easier to use than stick butter. Allows them to get the wrap finished and back on the smoker quicker.
  3. T

    Spatchcock Chicken

    I believe the cook time was extended because the grill is so small, that I had to use indirect heat. I had a meat thermometer in the thigh and cooked to temperature. Can't remove early. When I used an old Weber, with direct heat, cook time was about 45 minutes. The bird weighed in at 4.5 pounds...
  4. T

    Thighs on da smoka

    Looks good. the thigh is my favorite part.
  5. T

    Spatchcock Chicken

    Okay. I get your point. I used a pair of poultry shears to cut the back bone out. How did I mess up? Did I cut the wrong side of the bird?
  6. T

    First time pork belly burnt ends

    Looks good to me. I love burnt ends
  7. T

    St Louis style ribs

    Nice color and smoke ring.
  8. T

    Rib Fail

    I like to pick up the ribs for a bend test. It the bones are almost pulling off, then it is done. Meat will shrink up at the ends too.
  9. T

    Deciding on a new smoker

    The gravity fed Charbroil looks like a good unit with a lot of features. I'm looking at it closely. It is insulated and that will help conserve fuel. Not sure where you live, but here in Kalifornika, electricity rates are so high that an electric smoker running hours on end will drive a person's...
  10. T

    Spatchcock Chicken

    I, too used to Q up a rotisserie chicken on my Weber. Came out great, Once, my bird mount set screws got loose and the bird stopped spinning. A true pain to fix.
  11. T

    Spatchcock Chicken

    Educate me on a spatchcock chicken? A google search shows how to remove the back bone, turn it over and crack the breast. This is what I did. The back bone is only about 3/4" wide.
  12. T

    B&B Charcoal

    Good idea. I will give that a try next time.
  13. T

    Ribs and Beans

    Great cook. Ribs look great and so do the beans.
  14. T

    B&B Charcoal

    Thanks. I will buy the torch. I was surprised I had lighter fluid in the garage, because I never use it.
  15. T

    Wagyu beef

    Good looking piece of meat. I really like Tri Tip and a WAGU must be amazing. It looks really good. My wife and I were in Reno and stayed at Peppermill. We eat at the steak House and they had wagu filet on the menu. American wagu was $75 and Japanese wagu was $200. We tried the American and it...
  16. T

    B&B Charcoal

    After reading about B&B charcoal on SMF, I bought a 9 lb bag and used it to cook Spatchcock Chicken. The bird came out great. My primary charcoal has always been Kingsford brand of different flavors. I found that the KF light easy in a Weber Chimney, taking about 20 minutes. I only had to light...
  17. T

    Spatchcock Chicken

    I cooked a Spatchcock Chicken on a small Nexgen charcoal grill. I used B&B coals and indirect heat. This grill is very small and the cooking grate is only 4" above the coal rack. This is why I went indirect. This is my first time using B&B coals. That is another thread topic. I had the chimney...
  18. T

    Pulled Pork Stuffed Poblanos - just love these things!

    Thank you
  19. T

    Pulled Pork Stuffed Poblanos - just love these things!

    Looks good. Can you share cooking process?
  20. T

    Traegor pellet smoker

    I have an older Texas model. I smoke ribs at 250 degrees. My family prefer baby backs over St Louis, so my cook is 2-1.5-1. I use squeeze butter, honey, Tiger Sauce and a tablespoon of Apple juice in the wrap. They come out tender, but not fall off the bone. A good bite through texture. This...
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