Anniversary dinner was last night so I drank and ate like a fool . And I have 2 kids so I helped them.
Making pork butt this weekend at 270 degrees, do you think I can put a patch of moink balls on at same time or is temp too low to crisp up the bacon?
I haven't. I usually just change to direct heat for a bit. I have reheated them in the air fryer though and that's the way to go
Bear was recently prescribed a new pill that must taste like ass. The only thing I can get him to take it with is sliced meat. Packaged ham wont work. I started with leftover tri tip first and then this week I've been using country style ribs that I slice down thin and roll up the pill in a slice. Looking for a cut of beef/porn that I can cook and slice down thin, preferably cheaper than tri tip. Suggestions? Maybe a small pork butt to 160 degrees and slice it down?
Gunna do a couple racks of baby backs today, thinking of trying them on the Weber kettle using my new slow and sear insert thingy About to go to the store, give me ideas for some sides
I like doing a watermelon, feta, and arugula salad. Do a nice red wine vinegar, Dijon mustard and shallot vinaigrette with it that’s great for summer time.
Watermelon + Feta is so good. I've seen recipes with lots of different ingredients complementing. Mint, lime, basil and balsamic works too. Pairs perfectly with bbq.
It’s a delight. The arugula with it provides a nice peppery balance to it as well. I’ll strain a little watermelon juice to put in the vinaigrette sometimes too which is a delight.
Kamado Joe on sale https://slickdeals.net/f/13136209-k...1299-classic-ii-799-99-shipping?src=frontpage
This or the Vision deal from Sam’s? http://scene7.samsclub.com/is/image/samsclub/B_SAMS_Grill_Diamond_comparison?wid=950
https://www.masterclass.com/classes/aaron-franklin-teaches-texas-style-bbq Know there are plenty of his videos on youtube, but for some of you serious BBQers, maybe interested in an indepth class taught by Aaron Franklin
https://www.theorioncooker.com/products/the-orion-convection-cooker Anyone ever used one of these? Thoughts? Not thinking about buying one, just curious as to how well they work. Reviews online seem to say they are "pretty good."
I’m not going to question that a 4.5hr brisket is cooked. I’m going to question how tough and flavorless it is.
Those were my thoughts as well, but the buddy who is hyping them to me says the thing can cook a turkey and ribs pretty well. I should note that he lives in SF and called it "a BBQ" so take from that what you will.