Search results for query: *

One is pobably a normal size serving. I went for 2.

I have been away for far too long! I came back looking for Cougar's Chicken sun dried tomato sausage recipe and forgot how much inspiration this place gives me. Hope everyone is doing good. I decided to try out some cheese stuffed mini meatloaf(s) aka the Twinkie Meatloaf. I was bit let down by...

I like pops recipe but I halve the salt as I found it way to salty. Modified Pop's Mix 4oz Salt Kosher 2oz Black pepper medium grind 1oz ground sage (freshly opened) Added to taste by eye (never measured): Dried Thyme "hand ground using thumb" (tablespoon maybe) Ground Nutmeg (teaspoon maybe)...

Here is my diagram basically the same thing as the video. Cut along the red line the the blue.

To get everything out of a tri tip, it needs to be cut against the grain. Trouble is tri tip has two grain directions. Ill see if i can find a pic i made describing the cut process. Btw those abt look great!

You are after thin blue smoke. The one on the right is an example of Thick blue smoke in my opinion. If it looks like the one on the left it is not good for food.

I pulled it before the sauce set to my liking because the temp was way too high. Might have placed them too close to the coals to start. Then I slice between the two grain directions. After I slice up each side at an angle to give taller cuts. Someone snuck a taste test. Slap some Mayo...

Take some yellow mustard and some better than bullion,  and mix together.  Add some fresh cracked black pepper, and the slather sauce is ready. I sauce when the meat takes on this color. Brush on all over fairly thick.

Better price than I pay for choice. I only buy when I see a choice cut that looks prime, with lots of marbling.

Thanks. I find the cherry oak combo to be my favorite for this.

  Add cherry chunks and oak if you have them. I use oak pellets since I cant buy oak here. I can only harvest it. And getting them small to use for this is a pain. Then I cover and wait for blueish white smoke. Once ready I put on the two tris and bunch them up as much as possible. Then...

Getting the Q ready I fill one weber charcoal holder as full as possible.  Then I use *gasp* lighter fluid. I do this to ensure proper fuel size and heat since I have been doing since before all my fancy temp gadjets.

Well all I post on lots of tri tip threads. Finally time to show you all my favorite tri tip recipe. I almost always cook them 2 at a time. I trim all the fat cap and freeze for later sausage making adventures.  So I trim, then I jaccard the tri tip(forking works well too). Then I take both and...

The rub is great. The sauce is good but has one off flavor to me. I wish I could figure out what is causing it, because I feel if I could get rid of it the sauce would be a 10 as well.

I have made these twice since reading this. I completely agree with Mdboatbum these do not need the extra butter. The taste tester reviews were top notch. I thought maybe it was the novelty of the cupcake tins and the beer.  After having leftovers from the first experimental cook, I decided it...

Don't be afraid to run just below 250. If you have no/low sugar in your rub you can run it up higher than that. Best of luck and post pics of the cook.

When I do Dutch's wicked beans, I am usually cooking spare ribs. I trim the brisket off the ribs, and smoke them right along with the ribs. After 2-3 hours I dice the rib brisket meat up and add it to the beans. Definitely adds some smokey meaty flavor to them.

Looks great! And I am sure it tasted even better.

It was actually 1.5lbs each shelf. I can see squeezing 4lbs of wongs into the thing.

I finally got to cook on my mini Chicken Wing Cooker. The pot was an imuasa so I needed to crimp the top with some vice grips (which being lazy and having other smokers to use + Rain caused the delay) I only loaded two shelves with 1.5lbs of party wings. The store was out of full wings for...