Got extra sharp cheddar, parmesan, gouda, monterey jack, and some cream cheese to include, as well as green chiles. Will report on how it turns out. Also have a 10lb butt on right now. Going to do slaw and esquites as well.
God I always under estimate how much paper I need to wrap. This might be the worst brisket wrapping ever. 10 mins until 9 hours in and it’s sitting at 195.
This is such a terrible way to stuff jalapeños. Works great for the holder but far inferior to lateral slicing in every other way. Looks delicious, just a pet peeve and I’m kinda drunk.
I love how the untalked about beer is front and center with its chest out standing next to all the food with a “look at what we did!” Look on its can. I might be a bit tipsy as well.
Owsley just gets posterized. No clue he even had a stand for those bitches. I mean, we’re all drinking but you’ll be hanging on the walls of adolescent bedrooms for years. I’ll just continue to drink.
The most amazing/ disappointing thing about marrying into the Mexican family that i did, is that somehow my wife was never exposed to goat milk or cheese and is scared of it, so I never get to incorporate it into anything Of course she was scared of gouda when I first got some, but after Googling she tried it and now loves my home smoked gouda Maybe I could sneak some goat cheese in there, might end in divorce....... worth the risk?
Pork riblets I have no idea why I am cooking this many for 4 people, but 'wife's And also texasraider
Beef cheeks were amazing and I finally discovered the trimming trick. Don’t do it. If cooked right, you can pull all the unwanted right out when it is finished. A big ass rack of pork ribs if I ever saw one.
Big Green Egg XL, fogo super premium chunks and post oak at 250. Wrapped at 6 hrs in butcher paper, switched to foil at hour 12 to push through stall. Took forever for the flat to catch up on this one so final temps were 200 in the flat, 209 in the point but super juicy throughout still
Probably getting a recteq in the near future. The egg does a great job but it will never be capable of getting good smoke rings since the wood smoulders rather than actively burns
The butts pulled off around 4am. 2 more packers, these I did not rush on and turned out fantastic. My butts and brisket sealed up for the freezer. The other packer here us cut up for 2 guys to split. Just 2 more packers with 1-2 hours left and I will be done for the weekend.
If I want a smoke ring, I do three things: 1) Fat cap down 2) Celery salt in the rub 3) Throw a good chunk of wood directly on the fire right before putting the meat on The last brisket I did had no smoke ring at all but tasted better. I usually don’t put in the effort because it’s not that important to me.
yeah all visual. I always do fat cap up and let the smoggy smoke clear before throwing meat on so that’s probably why
reached 165 internal, also went Moroccan, threw in a lemon beer. Could ruin it but I hope not. Covered and cooking. cardamom cumin paprika and coriander