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First brisket
Looks like you have the right idea on everything from your cook. Good work. Sent from my iPhone using Tapatalk -
Brisket for the 4th
Good looking beef and chicken. I need to get some brown butcher paper. Have never tried. Sent from my iPhone using Tapatalk -
12# choice brisket
Heat jumped overnight. Checked this morning and temp on smoker was 298. Checked brisket and it ranged from 205-210. Wrapped in foil and put in cooler with some beef broth. Sent from my iPhone using Tapatalk -
12# choice brisket
Charcoals started and brisket out of the fridge. Smells good! Sent from my iPhone using Tapatalk -
First attempt at brisket
Good bend on that brisket. Congrats on the homemade smoker. Has to be a good feeling to put out good BBQ. Sent from my iPhone using Tapatalk -
First Brisket on GMG
Good looking eats. Sent from my iPhone using Tapatalk -
12# choice brisket
Planning on putting brisket on around midnight. Wasn't a lot of fat on this brisket. I would say I over trimmed it from normal 1/4 inch fat cap. Was going to inject with beef broth, but can't find the needle to my injector. Will add beef broth when I foil. Used a rib rub I had leftover from rib... -
Prime Rib (Brand New Best Ever!)
Dynomite!!!!! That is good looking prime rib. Sent from my iPhone using Tapatalk -
Brown trout
I've cooked a lot of trout in tin foil over fire. I've also burned a lot of trout over fire when I was younger. Charred trout isn't very good. Sent from my iPhone using Tapatalk -
Brown trout
Haven't tried it yet. I'll put in fridge overnight. I like cold smoked fish. Smells good. Luckily just pulled before a huge storm came in. Sent from my iPhone using Tapatalk -
Brown trout
Quick brine for 5 hours in kosher salt, brown sugar, soy sauce, hot sauce, dill weed, Cajun, turmeric. Took out of brine and placed on rack in fridge until tacky. Smoking at 150 for 30 minutes then turning up to 225 until internal temp gets to 145. Had to show a picture of my son and his... -
4 racks of baby back ribs
Practicing for rib competition next weekend. Ribs came out well. Temps spiked a little when I foiled because I left the lid off while foiling. Got up to 380 degrees...ooops. Closed vents and eventually got down to 275 again. Good red color on everything. Sauced two ribs with BBQ sauce. Other... -
3-2-R Method, Ribs Recipe with Q-View.
Congratulations. Competing against the best and holding your own isn't easy. Have to say....all boxes look very good!!! Working on some baby backs right now testing a few different variables for taste. Very close to the way you are cooking them. Definitely like the Texas pepper jelly or rib... -
Ribfest!
Atb's looking good Sent from my iPhone using Tapatalk- scarps23
- Post #5
- Forum: General Discussion
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Smoking cheese
Getting closer to eating this cheese. Really anxious for this batch. Thanks for comments. Sent from my iPhone using Tapatalk- scarps23
- Post #9
- Forum: Smoked Cheese
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3-2-1 or no foil for baby back ribs? (want firm bark and tender center)
Looks good to me. Could you taste the hickory smoke? Just rinse off solution with water. A lot of ribs are in solution when packed. Your mes isn't going to get a huge smoke ring. I wouldn't worry about it. Sent from my iPhone using Tapatalk -
1st Attempt at Whole Hog
Nice rig and good plan. Whole hog fascinates me. Sorry another person just watching with no advice. Sent from my iPhone using Tapatalk -
My first pork shoulder! (Picnic cut)
Nice work on first butt and pulling together last minute. Sent from my iPhone using Tapatalk -
New Rectec and Qview fun
I'm stealing your kitchen aid mixer idea for dry rub. That is a lot of BBQ. Looking good. Sent from my iPhone using Tapatalk -
3-2-1 or no foil for baby back ribs? (want firm bark and tender center)
Good advice above. One other suggestion might be to cook at a higher temp to create bark quicker. 275 is top for mes. Maybe try 2-1-1 for time table and adjust as needed. Start checking after 2 1/2 hours. Also don't mop or spritz until bark has set. Try not using water in the pan. This should...
