Did you start it up with the door shut? They are known to need the door open during the startup phase. Several videos online of doors blowing bc they were shut during startup.
On Sunday I made cedar plank salmon where I just do a base of Dijon and coated with brown sugar. (I've posted it several times before so didn't that day) Today I made salmon cakes with the below recipe and holy shit it is one of my favorite things I have ever cooked. I'd made it before with canned salmon. Making it with the cedar plank salmon puts it on another level https://www.allrecipes.com/recipe/240130/scrumptious-salmon-cakes/
My old man’s Bradley finally went to smoker heaven. He’s looking at Victory pellet grills, anyone have any experience?
Found this a bit ironic. Reading an article about a January 6th defendant found guilty, and this ad popped up
Watched some firefighter show with my wife last night that was supposed to be set in Texas. One of the firefighters told another "I'm firing up the Weber today, got a 9 lb brisket point" Another chimed in about a secret texas rub that is "black pepper, cayenne, and cumin" I wanted to slap the tv.
You know I would've thought the lines at bbq Joints would be low today. Being good Friday and all. But nope, about 30 in line at micklethwait at 1pm today
So hectic I didn’t take pics Simultaneously had chicken on the recteq Steak on the Weber Zucchini, squash, and tuna steaks on the blackstone baked potatoes in the oven I’m beat beer for dessert
Big Lee's has been talked about a few times on here. Rashad is going to be on a Food Network show. It says Austin for location bc I guess it was filmed there. His locations are all in Ocala, FL.
I’m in Ocala for Easter and had been wanting to try his bbq for a while. Swung by one of the locations today and got the ‘mr yes’ which was a sampler of all the meats. Chicken, brisket, pork, sausage and ribs. Thought it was great.
FYI, I used his beef rub on a brisket last weekend, and it beat the shit out of Meat Church's Holy Cow imo. Flavor was fantastic. This is the only pic I took for some reason.
I think it’s Willpépé who does the fries in the rotisserie tumbler. Are you doing frozen fries or what? And i apologize if it’s someone else, but please answer anyway
it was just regular sausage. I’d rank the sausage at the bottom of the five meats I tried. Hopefully he has the jalapeño sausage when I’m in town next bc I love jalapeño sausage so gotta try that.
Yeah it’s me. Let me answer your question with a question. Do you use liquid smoke? I prefer Russets, EVOO and the finer the spice the more likely it is to adhere. Any larger than a powder just rolls off. Hardest thing is timing but assume they roll for about an hour. Three things I learned so far. Thinner the cut the quicker they cook. This is sunken cost, if you cut thicker because you are in a hurry, you will pay for it on the cook end. Pull the coals directly under the basket to hurry things up. They’re usually done when you can hear them rolling around in the basket. When you hear you’ll know. Until then keep the lid closed and listen.