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  1. markh024

    Tacos tonight YES!

  2. markh024

    Danger Danger Will Robinson !

    I had this concern once, and was promptly told by many not to sweat it since this is a whole muscle cut of meat. The 40-140 is more of a concern with the ground meats (ie: sausages, ground beef etc.) I think you'll be fine, as I am still here typing this.
  3. markh024

    Pretzel wrapped Pepper Jack Bratwurst .

    Nice, i could chomp on that!
  4. markh024

    Dry & tough brisket! Why me??

    Fat side down on my pellet grill. Alleviates that problem for me and you made no mention of doing it fat up or down. So what was it?
  5. markh024

    Italian sausage and peppers stromboli

    Hell yeah! That looks awesome!
  6. markh024

    Al Pastor Tacos

    Thanks. Yes the recipe had Paprika in it as well, so i just used that. Definitely give this a try, it is well worth it. I actually had to lower tower, which is why you see some meat down in the CI pan. Also if I do thsi again, I'm going to foil my CI pan as it did leave a big crusted mess. I...
  7. markh024

    Camp Chef Pro DLX not smoking a lot

    x2. I use Lumberjack Hickory or Mesquite in just about everything as it provides the most prominent smoke profile. OP- You should get a smoke tube as well if you want more smoke profile. It hands down makes a big difference. The only time I don't use it is on cooks that are 90 min or...
  8. markh024

    Al Pastor Tacos

    Decided to do up some Al Pastor tacos for the big game. I used a modified version of @chilerelleno recipe for the marinade. I marinaded for about 30 hours mainly just because of my schedule . My modifications were that I used Guajilla Paste (Frontera/RIck Bayless brand) in substitute for...
  9. markh024

    Multicultural Salad With Carne Asada (W / Pics)

    Looks delicous! Great job. I like a bit more char on my flank but hey, still looks great!
  10. markh024

    What wine goes with smoked brisket?

    ...Scotch.
  11. markh024

    Cutting into pork butt smells terrible - is that normal?

    Trust this guy. He knows a thing or two
  12. markh024

    Cutting into pork butt smells terrible - is that normal?

    This is a first...following.
  13. markh024

    Smoked Hot Sauce

    I add LS to the BBQ sauce I make and it gives it a great subtle smokiness.
  14. markh024

    Flank steak?

    So where did these Flanks end up?
  15. markh024

    Smoked Hot Sauce

    I did smoke salsa once. If I recall I did about 1.5hrs of smoke on the vegetables. It was plenty of smoke for me, probably could have gone less. Worse case scenario, if you don't get enough smoke in it, you can try adding some Liquid Smoke to it. Then next batch up your time or change the wood...
  16. markh024

    Puerco Pibil and Carne Asada Tacos

    I'm drooling here. Sounds so good. Need to try that pork recipe. Can you do it without the banana leaves? No idea where i'd find that around here.
  17. markh024

    Giveaway for Inkbird WIFI Sous Vide

    Awesome. Thanks for the opportunity!
  18. markh024

    Birthday Beef Tenderloin

    Love smoked beef tenderloin. Yours looks perfect!
  19. markh024

    Craving some Japanese Cuisine

    I would like to eat at your house every damn day.
  20. markh024

    Pork Butt - Cooking ahead & then warming up question

    Quite honestly, pulled pork has better flavor usually a day after as the smoke and flavors meld into the meat. Save some of the juices and put it with the meat and extra on the side (fat strained). Crock pot with some of the juices or a little apple juice will get it done for warming up...
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