Good luck to all in the thread. Going to smoke some cheese to use as dip tomorrow as I read melt downs.
spicy coconut country style ribs https://www.bonappetit.com/recipe/spicy-coconut-grilled-chicken-thighs/amp - I sub fish sauce for salt
I was slowly scrolling down and trying to figure out what it was without reading the text. I settled on pork belly, which probably would do well with the same preparation and garnish.
Why the hell didn’t they turn them around like an actual horned animal? That triggers me but the grill is awesome.
they can be. you can install them either way. EDIT: I think I misunderstood. You mean like the mount is on the inside and they flair out?
I think I misread. He did mount his sloping down though. If you look on their site, you can also mount them with a upward slope. https://www.recteq.com/products/rt-700-wood-pellet-grill I also don't like the handles, but I forgot about them after one or two cooks.
a.tramp doing birria tacos this weekend. think you said you did this recipe originally, that right? anything you would do differently?
Grabbed some Kingsford Hickory to do the initial burn and cook. Got some CookinPellets bc Dicks was out of Lumberjack.
Sorry, was exhausted and could not see the difference in text. I stuck strictly to that recipe with the exception of pureeing half of the vegetables to use to make the broth. It made a super rich broth but was a pain to extract all the pulp out. The next batch i plan on using the tablitas in the broth and smoking the chuck before i put it in finish braising in the broth. Still have one more quart of the past recipe before i try out that tweak though.
you still smoking on the Weber? I’d probably go pork butt if that’s the case (because of alcohol and lack of paying attention)
Yup i think I got on a Franklin waitlist like a year ago but haven’t heard anything wonder what ever happened with that