Thanks bud got beef ribs going nowLooks delicious Jake. Excellent Bark from that Rub too. That plated shot is good enough to make my mouth water. Enjoy!
Thanks bud got beef ribs going nowLooks delicious Jake. Excellent Bark from that Rub too. That plated shot is good enough to make my mouth water. Enjoy!
Yeah Steve I like spicy. If the hab and horseradish is too hot I'd do the white cheddar and colby. Either way sounds like you have something tasty swirling around your headNow that is an interesting idea. And still do the sausage and horseradish. You've given me much food for thought. Pun intended!
Nice. Did a Brisket Saturday. All was really good, but had a very salty taste, not sure why. I do not add any salt to the rub or injection. Using low sodium beef stock for injection. Could it be from the pellets or wood chips? Hickory, and same brand I use on everything.Thanks bud got beef ribs going now
I can't see how wood or pellets would impart a salt taste. Some meats are enhanced with a brine solution in the cryovac. Maybe that's itNice. Did a Brisket Saturday. All was really good, but had a very salty taste, not sure why. I do not add any salt to the rub or injection. Using low sodium beef stock for injection. Could it be from the pellets or wood chips? Hickory, and same brand I use on everything.
I have smoked swiss, white and regular cheddar, hab, mozz. and colby. No gouda. I wonder what would work the best?
I'd mix that white cheddar with the hab
Thanks Derek the rub is delicious. Not as strong as the HC black but loved the addition of the jalapenoHeck ya, brother! How was that rub?
Thanks Derek the rub is delicious. Not as strong as the HC black but loved the addition of the jalapeno