Pulled pork is always good for breakfast lunch and dinner. A nice Chuck roast the same, PSB probably more manageable for one person and always excellent.
Ohhh salmon, that’s a good one cause she’s not a huge fan of it. Would be fun to try pulled pork, and learn some dos and donts so I can make it for us in the future.
I hated doing it completely until I started using a flat handle spoon to loose. Once I pull up a good area I use a paper towel to pull it off the ribs. Been so much easier to get it done since I started doing it that way. Highly recommend it.
Doing wings again Friday night. Anyone do a lower temp smoke followed by a higher temp to crisp the skin? I liked how they turned out when I set them on the rack to dry the skin for 10hrs, but the meat ended up a bit dry with the 350deg cook.
Cooking a brisket for dinner tomorrow at my in-laws. Just trimmed 3.6 lbs off of a 14.4 lb prime Costco packer. She's looking sleek as a race car.
Doing my first smoke on the KJ. Rubbed a butt down with a.tramp’s butt stuff except used a variety of Hungarian paprika instead of Spanish. Need to hit Costco and the Asian supermarket to stock up on spices.
Planning to smoke a chicken today and also grabbed some wings which ended up being drummettes. Planning to do a honey sriracha sauce for the wings.
But to me, the answer is absolutely yes. More fine tuned zones on the griddle give you a better variety for meal prep.
Sorry but I don’t consider hot dogs and hamburgers on a griddle bbq like you do so this is outside my expertise
I am on the waitlist for Franklin smoker. I just saw they run 3k a piece. At 600 pounds I’d guess shipping would run pretty high as well.
Weight shouldn’t be the issues, it’s going to be the dimensions and any sort of special handling that would be needed.
I always cringe a bit at production because my background is in that area, but the video shots are pretty damn solid for a backyard vid-caster (not sure if that’s a term but I’m coining it if it isn’t). I know it feels insane to spend $3 grand on a offset smoker for your backyard but that smoker doesn’t compromise anything in terms of steel gauge. You can see Aaron didn’t want to put a shit product to market. straightforward with high quality material. He basically says, ‘if you fuck up, it’s on you or your meat, not me.’
What's y'all's go to rib recipe? 3-2-1? Going to do some spare ribs tomorrow and usually use the Franklin recipe.
No need to wrap. Put it on and let it ride. Bend test to determine when they’re done. Easy and delicious
225-250. Should take around 4-5 hrs. Rub with your favorite bbq rub (or even just s&p) and if you want to sauce, sauce about 30 minutes before they’re done.
Is this the joetisserie? Just put one on the registry. Do you like it? What’s your favorite thing to cook on it?
It’s is and yes I enjoy it. Wings is far and away number one. Outside of that, lamb was dynamite as well as French fries. Definitely going to use it a lot more now that the weather is a bit nicer here.
I have never once stuck a thermometer in a rack of ribs. I don’t even know what temp one would be looking for
I haven’t cleaned my gas grill yet this year. My mother in law brought me steaks to cook so I fired it up. Caught the grease trap on fire. Had to use the extinguisher