I was absolutely hammered when i put those on at like 130 last night. Makes them taste better when you do it that way
That's a purdy new Primo. My circular green ceramic friend is kinda jealous. Of course he's also covered in a few inches of snow so I think he's more cold than jealous.
I don't know whay to do with my hands. The smoker has not moved 1 degree off of 250 since 8am this morning. I guess I will just learn to drink more beer during the time that was previously occupied by tending a firebox.
I have always said that I want a ceramic so I can set it and forget it. It was just hard to get approved when I already had 3 smokers. Since I went down to 2 I found myself with workable wiggle room in the budget meetings.
All my pork butts are complete, three in the cooler I shall pull around 6. Tilly just came over and pulled his Hash tag super bowl hash tag a fuck load of leftovers
Thats interesting. Shes really nice and knowledgeable so I figured she was in the family business. Kinda cool she's just a normal person and still like that. Been buying pellets there
Also between the cooler in the kitchen with three cooked pork butts in it and Tilly pulling his and bagging it in here the dogs have been losing their damn mind
Small group of us to watch the game with lots of other food options. Couple racks will do. Fly Eagles fly!
The fattier ribs came out fantastic, but the less fatty ribs were a little tough. Flavor was on point though. Beef seems much more finicky than pork.
I feel like this a good time to kick off another good ole fashioned regional BBQ argument about the superior meat for BBQ. Pork > Beef I'll hang up and listen
Do you know the backstory with him and Franklin? Did they have a falling out and he came to charleston to start his own? But he still uses Franklin smokers at Lewis?
He left Franklin before he moved to Charleston. He was running LA BBQ for a while then fell in love with charleston on a visit. Then before he could get his place open he would do pop ups at breweries that were fucking zoos of people
Oven fried french fries, sauteed jalapeno and onion, leftover pulled pork, fried egg over easy. This is how you leftover bbq. Spoiler obligatory Rec Tec
New to the board, smoking and frankly cooking in general, so please be gentle with me. I ordered a cast iron griddle for my kamado joe. If anyone has any experience with these would you season it before you use it? I have never cooked on cast iron before. It is supposed to be pre-seasoned but not sure if another coast is a good idea before the initial use.
If it's pre seasoned it should be fine. Also best way to clean is with one of these and hot water (no soap) http://www.wideopeneats.com/cast-iron-skillet-need-scrubber-immediately/
Soap is completely fine with cast iron. I don't SOAK it in soap, but a quick pass through soapy water is not a problem.
You sure about that? I’ve always heard the opposite, it strips the oils from the cast iron which ruins the seasoning
If you use soap you're going to have to re season it more often, and so I am firmly in camp no soap. But to each their own
I’ve recently heard that on a well-seasoned cast iron, it shouldn’t matter and isn’t abrasive enough to strip the seasoning. But I’ve heard different things through the years. My grandmother swore by no soap and minimal water