Search results for query: *

I've got just a brisket flat (I know I know, why not just get the whole thing...long story)...what recs do ya'll have about how to make burnt ends from just a flat?? thanks

So I've been using a Traeger and I love, love it, but it just doesn't give the smokey flavor I crave. So I went ahead and made a pouch of chips to add smoke flavor and that worked, sort of. Anyways, I'll keep my Traeger forever because it's just so darn easy and the meat is always very good off...

I've got both of those- they're great. Enjoy!

Hy-vee where? I'm in KC and just smoked 6 racks this weekend. That means I'm fresh out.

I'm a speech pathologist and work with kids with disabilities.

I got a belly ache just lookin' at it. Beautiful.

That's what I thought, but wasn't sure- I basically cut the spine out and laid it breast up on the grate. I started it at 300 and an hour in, I'm at 114*. I dropped the temp to 250*. I'll let you know how it turns out. Thanks for all the help.

Great. Thanks for all your help. I couldn't find anywhere about how to halve or quarter it. Is it just like it sounds- cut the thing in half; or is there a special technique. Thanks again.

Thanks for the help- when you say a higher temp, like 275/300*? or would you go higher?

Hey all. It's been a while. Glad to be back. I'm smoking an 18 lb. turkey and using a 5 gallon bucket for my brine. Most of the recipes I see for brines call for only a gallon or galllon and a half of water. This turkey is so big that I need about two or two and half gallons of water to fully...

The neighbor's comin' over and we're doing a big turkey for some soup next weekend, a couple of pork loins for some friends of his, and 3 racks of baby backs for us and fam. It's supposed to be 30-35 outside, so I'll fire up the old chimnea and have ol' John Daniels to keep warm. Can't wait.

Once again, Thanks for all the help. Shortone, I like your idea- I just might have to try it. The interesting thing is that the packaging on the meat said untrimmed and whole; when I opened er up, I was a bit surprised because it was only the one piece and less fat than I had assumed. We'll...

Hi all, I did my 7 pound brisket this weekend and I can't say I was fully satisfied. It had great taste from the rub and sauce, but it was a bit dry. It was just a point with not a lot of fat on it (I got it at th grocery store- cryvac wrapped and I froze it for about 2 months). It only took...

Excellent-Thank You......If I can I'll send some pictures.........

Hey all, it's been a while- the 6 month old son and 2 1/2 year old daughter have something to with that I think. I'm doing a 7lb brisket tomorrow. I like the idea of the tin pan and letting it sit in its own juices. I plan on foilin' at 165 (mopping and adding the juices from the tin, taking it...

Everything I've found about cooking crab legs suggests direct grilling over medium to high heat. I'll set the temp to 375 or 400 and throw them in for 10-15 minutes. It's not for several weeks, but I'll let you know how it goes. Thanks for the input. Matt

Has anyone ever smoked king crab legs? My wife's birthday is coming up and I figured I'd do somethin' special. I've never tried it and was wondering if it could be done. Any suggestions? Matt

I've done several beer can chix. I usually put the olive oil over the entire bird and rub on the rub - inside and out. I usually get a crisp skin and good tender meat, but the flavor isn't as present as I would expect. Will slitting the skin and applying the rub directly to the meat help this...

I was planning on just baking some (3) 8 oz. pork loin chops last night; but then thought, why not smoke em', it's a beautiful night? I slapped some rub (brown suger, coarse salt, pepper and something else, can't remember) on em', heated the old smoker to 240 and off we went. Took 'em to 160*...

I found a $20 job at target that is one of those remote thermometers that I can take in the house with me and even up or down stairs. I read some mixed reviews on line, but I've used it probably 15 - 20 times and seems to be working ok. I've just washed with wet dish rag and thoroughly dried.