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- Users: Neil McCauley
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60 Day Dry Aged Ribeye
Props for taking the plunge. It does sound about as underwhelming as my results recently with SRF gold rib roasts and Umai dry bags. The steaks definitely cook quickly, and if you cook them like regular steaks you will get the texture and dryness issues.- Neil McCauley
- Post #7
- Forum: Beef
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Old Country BBQ Pits Pecos Owners Thread
Think I have my Pecos pretty dialed in with these mods: -Lavalock baffle tuning plate -12x6" double walled stove pipe for the stack -Welding blanket over the cook chamber -BBQ gasket on the cook chamber door edges -water pan (1/6 pan half full) -Telltru thermometer I actually can walk away...- Neil McCauley
- Post #341
- Forum: Wood Smokers
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Pulled pork drying out
I brine mine using an Alton Brown recipe: 12 oz Kosher salt (~1.25 cups), 8 oz molasses (~3/4 c), 3 qt water. Brine 12-14 hrs and don't trim any fat. Also could try wrapping halfway through, finishing at higher temp, and resting until it's <140 deg in the center....several hours.- Neil McCauley
- Post #11
- Forum: Pork
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Aaron Franklin smokers.
AF's pit seems similar to Workhorse's 1975, but double the price. Is it just the name or is there a reason for the difference?- Neil McCauley
- Post #9
- Forum: Wood Smokers
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