I doubt it. It may make the texture mushy - depending on if the meat is shredded and how much lime juice is in the marinade.
Usually like half a lime with a beer, cilantro, garlic, onion, and probably some chilis in adobo if I can find it in the freezer. Might leave the beer out and use some oil instead since I want to marinate it longer. Planning to slice it after sous vide I think.
I guess it’s more grilled but I throw the corn on the charcoal and it’s delicious https://www.google.com/amp/s/www.fo...d-cream-corn-with-parmesan-recipe-1923788.amp
Pork. Which brings me to the question do any of you guys finds tips cheap? Our grocery always has 10# boxes for $18, it's the cheapest cut I cook (other than butt when they are on sale). I'm wondering if it's because of my proximity to Chicago where tips are king in bbq.
they sell them at one of the local grocery stores that serves primarily lower income people. but this store also has the best meat in town with the most variety of cuts, so I often shop there just for that.
Yeah i can also add I’m far away from BBQ country. Only two places near me even carry brisket. One is a mile away and the other is 30 minutes and I don’t live in the country or anything.
I just made some hot relish with habenaro's, birds eye and one big bell pepper, got some on my fingers while putting it in a jar and damn its gunna be good n hot Will go great with the smoked meats later today
Water, salt, soy sauce, black pepper, brown sugar, crushed garlic, and cayenne pepper. Let them form a pellicle in the fridge for about 6 hours before smoking too.
looks like you had an excellent birthday, sir. I'll just add my own superfluous "happy birthday" on top of all that.
Making my first Pepper Beef Stout. Wrapped it with veggies at 165 degrees, been cooking it at 355 for about an hour and 40 minutes and it's already up to 200 degrees. Should I pull it at this point or wait to the 2.5 hour point as the recipe suggests? It doesn't seem fork tender at the moment but 200 seems high.
Once I've wrapped it I don't ever check the temp. Wouldn't be able to pull it until it's falling apart anyway
Same I don’t even look at it until 3 hour mark. It’s not losing much moisture with the top covered and unless your temp jumps insanely high I don’t think there’s much to worry about. I’ve never over cooked it and I’ve made it, or variations of, many of times.
You guys were right, thanks. Kept it in until about the 2.5-3 hour mark, turned out great. Everyone loved it.
i only know because I've made that mistake before (it's at x-temp, it's got to be done!) but that is all about the braise and getting it fork tender. glad it turned out well!
I use them and I like them a lot. Huge step up from the Rec Tec blend. looks like the BOGO deal is done. Bummed I missed it
Biggest downside of an electric smoker....the fact that it's electric. Planning to do a Brisket Friday into Saturday and this hurricane isn't working into the plans. Can't get an umbrella from Amazon until Saturday (fuck you prime)....guess I have to go to a store to find something
I would advise against that, unless you want to destroy it. We had an older umbrella from late 80s that was made of real high quality material. It flew around a few times when I forgot to put it down, and once it literally went over my house, I found it in the front yard, which was scary because it was perfectly fine and operational but that could fucking kill someone. Needless to say it finally shit the bed and we have averaged one a year since. I want to get a real metal one(aka not aluminum) but they are absurdly priced and I just haven’t pulled the trigger on it yet.
Yeah, it's not going to be in an actual hurricane, just the rain bands and it's the end of it. Should be like 10mph winds and I have a base for the umbrella. Might look at a canopy tho
Ordered mine on September 6th. Got an email today saying they had an overwhelming number of orders and are bringing in more resources to ship them out. Please continue to wait for my order. Just wanted to share...
Yeah they've got to fix their shit if they want to survive. I'll be interested to see if the pellets are good
Yo dudes. Looking for some help. I am flying down to Tampa next week to settle some family matters then driving back north. I am looking for good barbecue on the I-95 corridor. Will be in Georgia for dinner on a Saturday. Will be in the Carolinas for lunch on a Sunday (feel like a lot of places will be closed on a Sunday). Appreciate the help!