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  1. buckshot billy

    Porchetta Advice?

    My experience with it was that the smoke didn’t add much to the flavour compared to one simply oven roasted or done over coals without additional wood smoke and I also found the inner fat rings a little unpalatable. The belly I ended up with was loaded with bristles and still had teats on it...
  2. buckshot billy

    What kind of wood is this and can I smoke with it

    Looks a lot like red oak, though I can sort of see rays/fleck in the quarter sawn piece in the bottom picture, which would indicate white. I cook with red quite frequently and find it a nice mild flavour.
  3. buckshot billy

    Muffaletta Olive Relish

    Looks great, Steve. Huge fan of a nice spicy hot muffaleta, I like chiles in mine and some of that preserved eggplant, can’t remember what it’s called. It’s deadly on a salami and provolone sandwich too.
  4. buckshot billy

    Better for avoiding creosote: WSM or Big Green Egg?

    False As mentioned above, it’s a result of poor combustion and a good clean burning fire can be accomplished easily on either cooker.
  5. buckshot billy

    Am I crazy to do this with wagyu?

    :emoji_smile: That was my knee-jerk comment that I didn’t post hahaha.
  6. buckshot billy

    Am I crazy to do this with wagyu?

    If you’re tired of plain BBQ brisket, I’d think a different preparation using a whole cut or portion might be a better use for such a premium piece of beef? I recall seeing a recipe in Bon Appetit magazine showing grilled razor thin brisket with a sort of peanut/cilantro/chile “salsa” with...
  7. buckshot billy

    5 TIPS FOR TACO TUESDAY

    Great thread Another idea and what we do in our place for the sour cream trick, simply drop a tablespoon or 2 or 3 into the bottom corner of a throwaway ziploc sandwich bag and nip the corner off and squeeze a bead or two like icing a cake. Then you waste nothing and only have what you need in...
  8. buckshot billy

    Burger Buns

    Thanks Ray, they were a winner for sure. I’d make em again in a heartbeat. Might consider a shorter spin in the kitchen-aid as others have mentioned above and see if it lightens up the texture a little next time, but that’s a nitpick because these were great with some chopped bbq and zippy...
  9. buckshot billy

    Burger Buns

    Well, guess I didn’t need to sweat it. Should go real good with this fella that’s been mellowing in some white oak all morning.
  10. buckshot billy

    Burger Buns

    I guess I couldn’t say for sure, our hot tap comes out around 145° and I tempered it down with frigid from the cold side, mixed around and dumped it out til it was 200ml. I’d ballpark the temp at about 85° according to my index finger. It finally started acting up after about 20min though not...
  11. buckshot billy

    Burger Buns

    Quick question for those who’ve had success with this one. The yeast/sugar mix has been standing for a good 10 and I’m getting no action at all, just cloudy looking mix. The yeast is brand new and I’ve made a good loaf of bread with it already so I don’t think it’s the yeast itself. 50g of...
  12. buckshot billy

    Sushi Night

    Unbelievable spread there, that’s impressively executed and I’ll bet the cost of that was nothing to scoff at. If someone invited me to dinner and laid that out in front of me I’d be speechless. Did you make the salads and cut radish etc. or buy some of that stuff pre made?
  13. buckshot billy

    ON THE WEBER KETTLE AGAIN *** SPARES ***

    The picture of the cut rack is like artwork, gorgeous cook brother. Can you elaborate a little on how you do Tiger sauce/ root beer layers?
  14. buckshot billy

    Prime ribeye - suggestions include cook

    That is a showstopper of a roast if there ever was one. Dang. You could cook that any damned way you like and as long as it isn’t overdone you’re laughing. I’d probably do a reverse sear over lump and some white oak chunks, I’d keep it in a foil tray for main cook though, you don’t wanna waste...
  15. buckshot billy

    Herbs de provence rack of lamb

    That looks absolutely fantastic. Really well executed roast. Admittedly I’m having a hard time combining herbs de provence and wood smoke mentally but my interest is piqued. May do some experimenting with that combo.
  16. buckshot billy

    Pricing out Brisket - Yeesh

    Good to know Ben. Yes I was referring to Highland and VG on Centennial is the place that occasionally has AA on for $4.99. We have a pal who gets stuff for us at Costco regularly and she swears up and down they don’t have Briskets there, but I feel it’s one of those things where if I looked...
  17. buckshot billy

    Pricing out Brisket - Yeesh

    There is a decent butcher local to me (Hamilton, ON) that puts AA brisket on for $4.99/LB occasionally and another one that does same price for A grade fairly regularly. Felt a little iffy trying the A grade ones at first but have had great success with them and didn’t notice a significant...
  18. buckshot billy

    Peanut butter ribs

    Peanut works really well in a savoury dish with lime, chiles, soy, coconut etc... think Thai/Vietnamese flavour profiles. I’ll bet it could be awesome with the right combo of other complementary flavours.
  19. buckshot billy

    HANG’ EM HIGH RIBS

    These look really nice. I’d be interested to hear more about the rack you built. Can you still fit the top lid on over the rack? Do you have to be careful of letting things cook too much in case something gets tender and drops off a hook into the fire? I often use my WSM to cook direct over...
  20. buckshot billy

    Brisket and Ribs Cook Temp

    That beef looks phenomal man. I’ll bet that was an awesome dinner. Wish we could have got a snap of the ribs.
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