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Same as above, usually 3 to 5 hours and toothpick that slides in and out like butter tells me when its done. I started with the 321 and 221 method but found this works better for me and the results are very consistent.
So it started life as a 15.33 pound prime NY strip loin roast and ended its life after trimming at 4.06 pounds of 8 NY strip steaks. Cost was 122 for the roast so it comes to about 30 dollars a pound wow. I threw on in the sous vide for 1.5 hours and torched it with salt and pepper to give it...
Mother of god 10 a pound?!!!!! Last time i went to costco here it was 4 a pound and i was complaining about that!!!!No lie prime briskets are a LOT better than choice. I hate to admit it but once you smoke one its kinda hard to go back to regular briskets unless its for pastrami where the fat...
Ok, no lie but i was struggling with this method as well. To me its a great training method but you can tweak it as needed. One day i got a wild hair up my butt and decided to smoke at 275 and read different 3 hours was optimal. At about the 2 hour mark i decided to toothpick it and was like...
Just wanted to say that pops brine is an insult to making bacon because it has ruined bacon for me period! Pops i will never forgive you for this, i cannot eat store bought bacon anymore because its so salty, i need that slightly sweet and salty flavor that i cant get anywhere else but my...
Im headed to AZ to watch a game but when i get back ill look for a large chuck and give it a go. This will be my first dry age so i guess if i ruin it i shouldnt be too mad since its not ribeye lol. How many days should i take it? 14, 21, 28 or the full 42?
Hey guys, i was wondering if anyone here has dry aged chuck yet? I had a burger ground from chuck yesterday and it was such a revelation that i figured dry aging a chuck could have some seriously epic results. The fresh ground chuck was better than 90% of the stuff ive had even in restaurants...
Honestly i didnt even give the 34 series controller a chance cuz i bought the traeger new and bought the PID at the same time. But it has performed flawlessly since the day i got it. Temp only swings 5 +/-
Ill leave mine here, took me about 2 years to get exactly how i want it. Try it and let me know what you think:
Carlos smoked mac n cheese:
1/2 pound of elbow noodles
3 tbsp of butter
3 tbsp of flour
3 cups of milk
1/2 tbsp of seasoned salt or garlic salt
12 oz of sharp cheddar(I love the...
Just tried this recipe out today and OMG, it literally touches on all senses! Got the sweet from the coconut milk, salty from the soy and savory from the pork. BEV, thanks a million for this recipe i promise i will not alter it and give credit where credit is due when someone asks. This has...