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Although I won't deny this works, a Vortex concentrates the heat in a much better way. You can get close to 500* with its use. If you notice my pix, I've foiled wrapped the entire area outside the Vortex itself, providing a means to catch grease of course, but further making sure the air flow...
Yes kit s, you either have a 22" (which you have) or a 26" or some other brand. I got mine on amazon, there are several knock off versions. Just make sure it's 305 stainless or better.
First of all I never wrap beef ribs. You can if you want to get through a stall but I just let them go. Theses do not cook at all like pork ribs (3-2-1 method) but should be treated more like cooking brisket. Here are some I did a couple of months ago. I salt brined over night, seasoned and...
First off I would dry brine your ribs overnight. That means adding about 1/2 a teaspoon of salt per pound of meat. The salt will penetrate the rib proteins. All other spices added are generally too large from a molecular standpoint and don't really penetrate very far into the meat, it's a...
Had some folks lay over for the weekend on their way back to Austin and the wife wanted me to cook some chicken (her marinade) along with her cooking some Filipino dishes. She got a dozen leg quarters and about two dozen drums from the store and marinaded them over night in her Inosol marinade...
Actually Cornish hens and chicken liver wild rice stuffing is in our regular rotation. Glad to see you have re-discovered an old staple. Well done sir!!! LIKE
Although you don't seem to have the time, I've even done eye of round pastrami via the smoking-sous vide-smoking method. Very tasty.
But agree with others, don't run the IT up too high or you will have shoe leather on your hands !!!
Thanks for the props man !!! I really like the way you butchered your own culotte in that second thread. I buy them from my butcher pre-cut but I see advantages in cost to doing it yourself !! Thanks for that thought !!!
Thanks Chris, go ahead and turn that WSM into a great grilling machine !!!
Thank you kind sir!! Hope you find Picanha there in Florida, I'm sure your local butcher can source it.
Thanks John !!! Actually my pinwheels above are taken from the top portion of the rib-eye, it's that heavily marbled perimeter piece that is super tender. They cut it off the eye muscle and roll it up to sell as cap steaks. They are awesome because they represent the best of the best in...