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- bwarbiany
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- Album: How to handle just the flat?
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- bwarbiany
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- Album: How to handle just the flat?
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- bwarbiany
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- Album: How to handle just the flat?
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Smoked Feast for college football event - Now w/ QView!
Sorry, I meant to say that I'd foil it and keep it on the smoker (i.e. the "Texas crutch") until it passes the toothpick test. I won't stop cooking at 160. -
Smoked Feast for college football event - Now w/ QView!
Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each. I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and... -
Spatchcock on the XL40...
I should also point out that this was my first time every trying to spatchcock a chicken... So yes, instead of cutting the backbone out of one, I accidentally cut out the breastbone. That was fixed on the second one, and a mistake I won't make again! -
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Spatchcock on the XL40...
- bwarbiany
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- bwarbiany
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- Album: Spatchcock on the XL40...
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- bwarbiany
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- Album: Spatchcock on the XL40...
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Spatchcock on the XL40...
Tasty! Simple rub of butter and commercial Santa Maria seasoning... -
Selecting the right brisket, could use some advice.
Ended up finding a bunch at Smart & Final for $2.28/lb, Choice. We have good butchers locally as well, but one wanted $5.49/lb for a full packer and the other wanted >$7... Not worth it...- bwarbiany
- Post #18
- Forum: Meat Selection and Processing
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Initial Setup and Using the Masterbuilt Vertical Propane Smoker
Not too often. This smoke over the weekend, I got it up to temp, probably opened the door twice in the first hour or two reloading wood chunks, then left it a good 7 hours, checked it and installed the temp probe, then left it several more hours. I definitely opened the door more often (read...- bwarbiany
- Post #107
- Forum: Propane Smokers
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Brisket Point - Burnt Ends for Potluck
If I had burnt ends that looked like that, I'm not sure there'd be any left to vacuum seal after I finished "sampling"! -
Initial Setup and Using the Masterbuilt Vertical Propane Smoker
Question... It seems that just about everything I smoke takes longer than I'd expect. And I don't know why. People say that pork shoulder should be on average 1.5-2 hours per pound at 225. I did 2x 8# shoulders last weekend and the earliest one took 16 hours, with the second of the two taking...- bwarbiany
- Post #105
- Forum: Propane Smokers
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Selecting the right brisket, could use some advice.
So I'm trying to locate a whole packer here in SoCal. Previously (this summer) we bought a beautiful Prime packer from Costco @ $2.79 a lb, and at the time they had several different ones available. Well, we're not in summer any more, and the Costco we shop at hasn't seemed to have whole packers...- bwarbiany
- Post #16
- Forum: Meat Selection and Processing
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Boneless short ribs - including QView
So, I wanted to get everyone's thoughts on this. The pieces done with SPOG+chile seemed to come out fairly tender. The others were kinda tough. The SPOG+chile seemed a little different in shape/consistency before being rubbed, and much different shape/consistency after cooking. I don't... -
Selecting the right brisket, could use some advice.
Temp is only one indication as to whether a brisket is done -- more key is tenderness. The "toothpick test" is to push a toothpick (or other sharp object -- perhaps the temp probe of your instant-read thermometer) into the brisket. If there's a lot of resistance, you're not done. If it goes in...- bwarbiany
- Post #12
- Forum: Meat Selection and Processing
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Boneless short ribs - including QView
Braise complete. All plated up: And with a side of garlic mashed cauliflower: Yum! -
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- bwarbiany
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- Album: Boneless short ribs - need prep ideas
