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Yes just me but State side would be kinda high on the list at the moment…..my co worker is in Hawaii at the moment….his pics look awesome…. I’ve been told by many that have been is either you spend two weeks or keep the sight see list smaller so you don’t kill your self running around…..
Nice looking ribs Rafter! BBQ beings joy and JOY makes things better….my dad suffered from a TBI he got in the war but he faced each day to live for his kids and family…it made his life very fulfilled! Just work the problem and it will take care of its self!
I threw down some bacon and salt on these last night…. $20 of per package Prime Filets (Costco)…or should I say prime trunks cause they are 3 inches thick….. they are going to get throwdown on the Weber sear zone this PM!
Oh and I didn’t even have anything to do with picking them out….Ive been...
This and control of the amount…..it no oh crap more came out than wanted…. When not using crushed it first goes in my hand then sprinkled from that to get the exact amount….
Oh and to the fresh grown mater slices….its just a “thing” to crush salt over them…like using a kettle to boil water for...
When I did the v-grates on the X-Fire, I cut a bunch of furring strips on the table saw for the full-width for near full-length spacers then lined them all up at once, put a couple of inset wood cross bars and finish nailed in place and couple of clamps and tact'd away....... ie pretty much...
You need to try French Gray or Celtic salt!!!
You should try pan toasting some of your pepper corns before grinding them.
We only use fresh ground pepper….we also use a rainbow blend a lot.
We use the pj ground mostly (convenience). However, whole seeds toasted in a pan or roasting them with a kitchen torch and then grinding them in a small coffee/spice grinder is an elevated level of flavor for sure! IE This is the same principle as "fresh ground" pepper from pepper corns vs...
Thanks yankee!
Here you go.
kosher salt both sides about 1/2 tsp/lb then open air on a rack
Jeff P did a news letter on it as well:
https://www.smoking-meat.com/how-to-reverse-sear-smoked-ribeye-steaks?awt_a=2AWb&awt_l=GQLGC&awt_m=K0Ans1L0df9lWb
Thanks schlotz, here are two variations she has done, pretty sure she did the equal wine balsamic.... Its best to simmer this for 45 to 60 minutes to burn off the alcohol of the wine.
https://www.smokingmeatforums.com/threads/balsamic-glazed-flatbread.314206/...
Brian, the brine helps give it a really nice sear, plus a little variety keeps things fresh!
Yup you spied it, usually we still have 2-3 feet of the white stuff were I was standing and 5-10ft on the far side of the pic..... Unless we get spring and summer rain we are going to have brown lawns...
The sun decided to come out and it hit 48 degrees so decided to do a little 2.1 mile Mt Therapy….
Just what the re-set the mind Dr Ordered!!!
Pulled a couple 35 day dry aged NYs from the freezer and in a marinade prior to the hike…. They were joined by some roasted roots and dressed with a...
Texas has some really nice ranches....they do all the food and "even allow some hunting of things"...... LOL I know you and the boy would be down but not sure about the daughter and Mrs!....
I would second the south or south east coasts of the US. There are some really nice places you could...
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