They are pretty forgiving. Just don’t light it on fire but make sure you cook it long enough. Take a bong rip and relax, it will turn out fine.
Zack Zedalis BayouMafia looks like lunch at the brewery is figured out. Looks decent enough to give a try.
I've got the remote dual probe thermometer that I can't stop watching like a hawk. If anything I will be too far in the other direction.
Eh it's a pork butt. Really really hard to fuck up. Just stay patient when it stalls and don't pull it off until you hit 198+
My mom has been asking to get me a smoke wireless thermoworks for some time. Saw an open box special. She ordered 1 but they sent two. Just came today.
Making a shit ton of shredded beef for a thing so I’m finna smoke 4 roasts and throwing some beef short ribs on also because fuck the police
Was really proud of how these wings turned out. 225 for about 1 1/2 hours then 375 for 45 minutes ish. Rubbed with Meatchurch The Gospel.
dallas people - What the hell, did Smoke close? Or am I just dumb? What alternative do I want while here?
Yes. It was sold and promptly closed even though it was always packed. Pecan Lodge, Lockhart, Cattleack for strictly bbq.
Although Smoke was awesome as it was so much more than just bbq. Meddlesome Moth, Local Traveler are good brunch replacements that have cool menus.
I didn't screw up the pork butt. But it did take longer than I had hoped. Live and learn. Good call whoever recommended the hawg venom or whatever it was on the rub.
When y'all are changing the gaskets on your kamados, what solvent do you use to wipe away the old residue? Finger nail polish remover? LYLAS, One Two
Have purchased and been using FOGO premium charcoal on my Webber classic. So far, I love it. It burns really well and the pieces are HUGE. It's big enough to where you can reuse the same charcoal for several shorter cooks. It is $$$$ but given the efficiency and lack of waste I get with lump charcoal that is smaller, I feel like I'm getting my money's worth. What say you TMB BBQ brethren? Anyone have any experience using FOGO?
I’ve been using Rockwood for a while now. It seems to be much more neutral than other stuff I’ve tried. I thought ceramic just made food have a specific taste until I realized it was the charcoal.
LC's will always have a place in my heart. Something special about a BBQ joint when you know the real closing time is when the health department shows up.
10lb packer. Chuck eye steaks and veggies for pinto beans. Also making chipotle Mac and bacon wrapped jalapeños.