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Fathers Day French Dips
Looks awesome. I'll be keeping an eye on my mail for my sammich. Great gift too. -
Tatonka Dusted Tri tip with SBT's and stuffed shrooms
Sweet thank you for the info -
Tatonka Dusted Tri tip with SBT's and stuffed shrooms
That looks awesome. Hey I live in Chicago and was wondering where I can get totanka dust? B have you ever tried cooking the mushrooms in olive oil and minced garlic first then finishing by simmering in a balsamic vinegette and a little red cooking wine? -
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Prep and cook question
Thanks guys much appreciated. After the smoke issues I had I would almost suggest a support group be started to help us through it 128517 -
Prep and cook question
JJ thanks. I was really hoping you'd chime in especially with the cooking question. I eventually found a piece of plywood to deflect the win, but by that time my patience was shot lol. Every smoke is different and we are our own worst critic so as long as everyone else liked it that's all... -
Prep and cook question
So this past weekend I was tapped to do a pp smoke for a graduation party. So my better half grabbed me 20 lbs of butt. It was a smoke from hell, but here are my questions to figure out what besides what I already knew went wrong. 1) I normally do shoulders, do butts require a different... -
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During the stall.....
I usually use that time to start a fire in the pit, grab a chair, turn up the music and have a couple cold ones to celebrate doing what we all love. -
Real onion
It's like the meeting of the minds here I love it. Always in awe of the knowledge no matter how many years I've been a member -
Real onion
I figured there was method behind the madness, now I know the method. I figured pan smoking wouldn't be a problem. -
Real onion
I see and my self have only used onion substitute on any smoking. Is there a reason that an actual onion is not used? Would it just sweat off instead of penetrate as the substitutes too inedible after smoking? Just a curios thought as I did my brisket this past weekend -
Couple brisky questions before I dive in
Thank you. Yeah I kept it simple spg and dehydrated onion flakes. It was awesome onion gave a better flavor and added another layer of slight texture yet never took from the main component the meat. I am already planning my next one -
Couple brisky questions before I dive in
Good to see ya b-one been a while -
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Couple brisky questions before I dive in
Thank you very much. Thank you for the points. Couldn't have done it without your help -
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