https://misrubins.com/pages/our-history Seasoning made by some lady that had a meat market in 1930 in Montgomery AL.
considering a Digi-Q type device as a christmas ask. would prefer something with WiFi capability. any recs from the thread?
I'm looking at the Auber and am liking what I see. was also reviewed as a best value on Amazing Ribs https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=654
Yeah, they sell a fan to go along with the badass thermos. $189 for the unit with 1 amb probe and 2 food probes. Then about $80 for fan control drive, and $60 for a fan. (you don't have to buy your fan from them though if you've got a fan that their control drive supports) So all in all, about $330.
Anyone know what do do with this cut? Walked in to buy whatever meat was on the biggest sale and ended up with this. Cook it like a roast or slice into steaks?
Yeah. Just googled beef butt tenderloin and what I found said it's a lean meat that can be cooked to low temps, so that's what I would do.
Wanted to try some new rubs so splitting a pack of wings between these tonight. Reviews say the Chipotle one has a kick so looking forward to that.
In general accessories made by BGE are overpriced. Find the stuff made by them you want and then find a cheaper version on Amazon or Home Drpot
https://ceramicgrillstore.com/ Edit: I haven’t purchased anything for either of my BGEs. I got some stuff thrown in when I bought them, but I don’t have any of the fancy shit/mods. I use them to smoke and grill stuff which is pretty easy with the standard setup.
I wrap on my kettle because it’s a creosote machine. I don’t wrap on the BGEs because they burn so clean (almost too clean).
So forgot the post pics but did a burn in to get a feel for temp control and went from 700 back down to 200 then held at 500 for a few hours. Lost the nut in the yard for the left side grate but got another while I held it at 500 for that burn in time.
Ok so this thing is basically just the thick end of the beef tenderloin. It's a little too thick to grill off like you would a tenderloin but it has the same texture. Not a ton of flavor though bc there's not much fat. Very lean. Next time I'll go overboard on the rub to build more flavor and then do a heavy sear. If you like tenderloin, you'll like this.
It's been a while since a.tramp has unloaded an entire bushel of rosemary on the smoker, but that might be called for here.
Yea I’ll be smoking a turkey as well. Learned on an acorn and temp control is so easy with this BGE, just set it and forget it.
Funny you say that, wife said it felt like a mix between prime rib and a filet. Really tender piece of meat. Texture of prime rub but tenderness of a filet.
Hello friends, I look forward to doing some cooking after not doing it much this year. Got turkey and ham coming up later on this week.
So after some family drama we just found out we are hosting Thanksgiving. Never smoked a turkey but hey what could go wrong. A little help please. 8 adults 1 child. How big of a turkey? Tell me exactly what to do? Thanks
100% spatchcock, rub to taste, and let it ride. I'm smoking a turkey and a breast this year. It's easy. If you wanna get crazy do an injection.