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Mule's first dry brined turkey!
Only thing I can think of.....Alton has you start the bird at 425 for the first 30 minutes, then lower the temp to 350. Maybe the quick blast of higher heat helps seal in the juices. I'll probably go back to wet brining as well, I'm still searching for the sweet spot, though, where the bird... -
Mule's first dry brined turkey!
Interesting! I had a really good experience with the dry brine on my turkey. I used Alton Brown's dry brine with a whole turkey. It cooked in the oven to 165 IT and rested 45 minutes. The meat was very flavorful and juicy. My only complaint was the skin and the drippings were a bit too salty... -
Paint job for the Mini (not a college footbll logo)
Thanks! I made a stencil out of the animals and then used that to cut out painters tape. The painters tape was laid out in slightly overlapping strips onto a piece of cardboard. Since the tape doesn't stick to the cardboard very well, it lifted off pretty easily in one piece. I hope you'll...- suie
- Post #6
- Forum: Other Builds
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Scarbelly Wings (Buffalo Style)
Thanks Brian. I had to buy the Tony's spice online, so will probably have to do the same with the creole butter. One of the disadvantages to living in the sticks! I'll definitely be making these again. Sue -
Scarbelly Wings (Buffalo Style)
Finally got around to trying these today - OMG they are good! I couldn't find creole butter, so just used Frank's with some melted butter for the injection. The outside is dusted with Tony C's. They smoked on the Mini at 280 for an hour and 15 minutes over peach and pecan. Skin came out nice... -
Scarbelly Wings (Buffalo Style)
- suie
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HAM DAY!!, with Q-view.
Oh my goodness, I can't wait to see how it turns out!! -
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First time brisket. I am already nervous! This thing is cooking fast!
Wow, nice job! Those burnt ends in particular look incredible!! -
Brisket question for first time brisket cook
What I usually do is cook it until the flat is done. This can be anywhere in the 180-195 degree range, depending on the brisket, so I use a toothpick to test the tenderness. If the toothpick slides in and out like butter, then the flat is done and will be nice and tender. The flat can then be... -
My first attempt at Pork Butt, or any pork for that matter w/lots of pics
I had never heard of Tony C's seasoning either, but found some online. (Amazon I think) I haven't tried it with any other Cajun seasoning but I bet it would be fine. And you've got lots of great leftovers to experiment with! -
My first attempt at Pork Butt, or any pork for that matter w/lots of pics
Nice job looks like you got some excellent bark on those butts!! Here's a thread with an excellent finishing sauce that I've used before and it got rave reviews. It adds a great flavor, but doesn't cover up the excellent smoky flavor of the meat/bark... -
Bacon wrapped stuffed chicken thighs w/Q-View
Mmmm, what a great idea, looks delicious!! Thanks for sharing! -
Almost Reverse sear Rib Eyes on the Mini-WSM of Course
Looks awesome Case, as always! It looks like there's a marinade on the steaks, what did you use? -
BBQ chicken pizza
That looks incredible! I'm curious what temp you ran it at? Just wondering if there's a magic temp to be sure the crust gets nice and brown like that. -
Ribs with Coffee rub
I was curious about these after seeing them in the newsletter. Like you, I've only had coffee-rubs on beef. I'll be interested to hear what you think. The color on them so far looks great! -
Doing Whole Spare Ribs for the First Time....How about the skirt and tips?
Looks like I'm in the minority but I do trim my ribs. Not for appearances sake, necessarily, but because I love making rib tips!
