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  1. johngolf01

    50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50

    Pm me please
  2. johngolf01

    Spinning Brisket Point?

    Yep, that did well.
  3. johngolf01

    Spinning Brisket Point?

    Figure about 30 to 45 on the rotisserie will do it
  4. johngolf01

    Spinning Brisket Point?

    Off the smoker, on to the rotisserie! Had some trimmings of the brisket basting while on the smoker.... Tempting to demolish but cholesterol :(.
  5. johngolf01

    Spinning Brisket Point?

    Since I plan on firing my Horizon Offset to do some Bourbon Jerky, I figure I'll hit the point with smoke for a few hours, then bring it inside to finish on the rotisserie.
  6. johngolf01

    Spinning Brisket Point?

    Plan on trying something random tomorrow. Haven't found many go bys to plan my cook by so here is my plan.. I split the flat and point from a packer brisket, and have about a 3 lb point rubbed down with SPOG. Instead of smoking, I plan to use my RONCO Showtime Rotisserie. No idea how long...
  7. johngolf01

    So I bought a rack of Lamb...

    Agree, if you are weary!
  8. johngolf01

    So I bought a rack of Lamb...

    Personally, I love lamb fat. Very flavorful. As far as "gamey" Ness, I believe it strongly depends where your lamb is from. American lamb - mild. Australian lamb - gamey.
  9. johngolf01

    Anyone cook Coulotte Steak

    The 9.99 lb was trimmed, no fat cap
  10. johngolf01

    Anyone cook Coulotte Steak

    Found out about this cut last year. Hands down my favorite cut of beef. Cast Iron, hot and fast, cooked rare to med. Rare. Intense "beefy" Ness. Really flavorful. I think it may also be considered Picahna (if you ever have been to a Brazilian steakhouse. Cheapest I've seen it is 9.99...
  11. johngolf01

    In search of Crisp Chicken Skin - I'm getting close

    My bad, Powder, not soda is correct!
  12. johngolf01

    In search of Crisp Chicken Skin - I'm getting close

    Mix a little baking powder (not soda) in with your salt.... one part baking powder to 3 parts kosher salt. Trust me.
  13. johngolf01

    My Latest Brisket

    I've made that mistake in the past. If you are gonna hold in a cooler, definitely pull 5 to 10 degrees below your target temperature. Looks good though, I'm sure no one was hungry!
  14. johngolf01

    "HOT STICKS" Firewood

    Will do. Yes firebox wide open and also exhaust stack wide open.
  15. johngolf01

    "HOT STICKS" Firewood

    Mind elaborating? Using to much wood, running to hot? To be clear, the rust "bloom" happened after I accidentally left it out uncovered one night where it rained. Looked like this before that
  16. johngolf01

    "HOT STICKS" Firewood

    Thanks for the tip. They seem pretty dry, but will open em up for additional dry out. How do you recommend cutting them down? Split in half, or length wise? I have been able to fit them in the firebox whole length, but it is a bit tight....
  17. johngolf01

    "HOT STICKS" Firewood

    Thanks for the feedback. Starting to learn to cook with this so all tips are appreciated. I would prefer not to cut and weld on it all possible. I wonder if cracking the firebox open would be a viable option instead. I do know that I need to level the pit temp out right by the firebox...
  18. johngolf01

    "HOT STICKS" Firewood

  19. johngolf01

    "HOT STICKS" Firewood

  20. johngolf01

    "HOT STICKS" Firewood

    After years of using an MES 30, I finally made the jump to a true smoker with a lucky find. Guy was selling his Horizon Ranger (16") offset smoker and ended up getting it for $60! Needed some tlc, so I cleaned it real good and put a fresh coat of paint on her! First cook was ribs and all I...
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