Their rubs are better than anything I’ve ever made, plus I don’t have access to a lot of their ingredients. Easy is a big plus.
I did NOT buy this beef tallow from Meat Church It WILL be used to hopefully cover up the $20 brisket I am cooking overnight
In general I prefer to make my own, but sometimes I like flavor I can't readily get, like the crystalized honey in Honey Hog, or the crystalized lemon and orange in Penzey's Florida Pepper, so I do buy rubs or spice mixes from time to time. I'd also say that it's very educational to make your own as you learn how various spices enhance food or complement each other, and you can learn a ton by experimenting. I was grinding juniper berries and coriander in my mortar a few days ago to make a cure for duck breast pastrami (smoking tomorrow) and the smell was incredible, so now I'm thinking of other uses for them.
I would bump up until temp for starters. Chicken doesnt need that low and slow. Hotter and quicker. Less time for smoke to overpower the chicken and higher temp to get that skin crispy
About to crank up the smoke for some pork belly burnt ends. Will foil and throw in the oven with rub and sauce early tomorrow morning. Making ricotta/banana/bourbon stuffed french toast for a big brunch tomorrow morning.
I usually finish on high heat to crisp up when I spatchcock. pellet grill so it can use some smoke. Maybe higher temp and a smoke tube?
Just got back from Costco and they have the KJ Classic 2 for $999 which is a pretty great price. Didn’t look to see if it had anything else besides the standard equipment.
Decided to give duck breast pastrami a shot. Cured for 4 days, then smoked this afternoon. Will make again
Around 225-240 for roughly an hour and a half over cherry wood. Would like to find larger breasts next time but these were half a pound each
Beef tallow can’t fix a $20 select brisket, but I think it can help out with a real brisket. My next purchase for perfecting backyard bbq is an Alto Shaam.
Baby Backs and Spare Ribs tonight. Just had a baby back appetizer, about to go to town on these spare ribs and corn. Spoiler
It’s a Bucek secret family recipe. That means I messed up a recipe so it’s a lot of paprika, onion powder, garlic powder then a little sugar, a little kosher salt, then red pepper flakes and then cayenne to taste
It’s dark outside and we didn’t get to rearrange everything but I’ll get one for y’all tomorrow of the full setup
Anyone have any recs on how to cook scallops? Never made them before primarily because I think they are disgusting. Edit: Smoker, stove, oven, sous vide, any way works.
Owsley sorry meant to quote you but didn't grab anything. Thank you. Am I getting the pan really fucking hot? If so, two minutes seems a bit much per side. Just asking, not eating them.