Chicken breast, chicken brats and jumbo shrimp. Asparagus and fajita seasoned peppers up top. Dinner and lunches for next week. First time on the egg in weeks.
Found a choice beef top round roast London broil in the managers special area a kroger. Half off so I figured I would give it a try. What are some ways I can cook it? I would like to smoke it with the pork butt I'm doing, I just don't know if that piece of meat is good for smoking.
The pork butt is for tomorrow, but I'll need it to be on during the same time. Think I found something I can do, smoke it until 125-130 then sear for 2 min a side on a cast iron skillet.
Just took the pork butt out of the package and it's not fully attached, like a 1/4th of it by the bone. Will this change the cooking time? I'm trying to have it down around 8-9 in the morning but don't want it finishing up a lot sooner than that.
The one in Tuscaloosa used to be the tits but then the old man died and his kids went to lesser quality meat so it's not as good now. The sauce is still great though. All of the franchise places aren't as good. At the original, you can get a half slab or whole slab. That's it. Sides are bread or chips. The franchise stores sell chicken and all kinds of other shit. Not sure where you are, but they are probably an upgrade. Better than Bono's and shit of that level but not up there with the really good ones anymore. Shame how far downhill it went. It's worth checking out though. It's still good but not as good as its popularity, if that makes sense.
I've got a 10.25# butt I'm planning on smoking for a get together this Saturday. I was planning on cooking it all day Friday considering I expect it to take over 12 hours to cook. What's the best method for cooking pulled pork the day before its intended use? Go ahead and shred once it's done or shred the next day? Also what about reheating? I've never done this before.
I don't trust my smoker to stay a constant temperature. Every time I smoke I need to go out every couple hours to adjust the vents slightly so the fire doesn't go out or skyrocket.
It was fantastic when it was a shack in the woods that only sold ribs, white bread, bottled mountain dew, and bagged chips. The franchises are nothing like the original and its not even the best in Tuscaloosa.
Likely not to the same discount level that I've been able to provide, but probably still have some skin in the game.
I'm catching up, so someone's probably already said this, but sounds like you're just wanting to host a TMB get-together. Also, +1 to dblplay1212 RE: Dreamland sauce. I don't like sauce, but if I'm having people over and have to hold a pork butt for a while, etc., that's the sauce I'm gonna use to revive it. Very good, even from someone who dislikes that type of sauce.
Ahh, I remember those days. I remember getting up once at 4am to put a butt and a brisket on. Couldn't go back to sleep so I was up all day. People came over for the fight about 8pm and I was already tired and wanted everyone to go home. I was miserable. That weekend is when I decided to buy a Guru. This was the next weekend.
Just used heavy whipping cream, chicken broth and shredded monterey jack cheese, and a little cayenne pepper. Mix it with the shrimp and veggies. Used a little less than a cup of chicken broth. Brought it to almost a boil in a skillet. Then added about 2/3 cup of whipping cream and the shredded cheese and turned the heat down to low. Just play with it until you get the thickness you want.
talk to me about smoking quail more of a chicken rub? thinkin maybe an hour or two and then finish over a flame for some crispiness
i wouldnt worry about smoking it unless you found quail on steroids, but a chicken rub should do, then can baste a sauce over it at the end. you can also just wrap it in bacon/jalapeno/whatever. cook it 300-350 and it will taste the same no matter what.
gas or charcoal, it doesnt matter. it will take a few minutes longer than you think. just make sure the fire isn't too hot and you flip them consistently for the first few minutes. theyll stick and tear in half very easily.
Got a backstrap marinating for tomorrow night. Feels good to be a day ahead finally. Btw I don't know if its been discussed much, but I replaced my daisy wheel with a stainless top and Im a huge fan. Just a better design and you can egg in the rain worry free.
Maybe, but we'll never know. She has manners and it's impolite to talk with her mouth full. Spoiler boom. headshot.