I learned the hard way not to run the WSM in the rain. Or if in the middle of a smoke it rains you need to move it somehow. Because it warped it and then the top didn't fit snug and basically ruined it. I did get about 10 years of good use on it.
Brazilian market in North Charleston off of red bank rd. It’s called Picanha, pretty much just a sirloin cap
Making PSB and merging it with another recipe we’ve traditionally made inside. Instead of using bell peppers going to use pepperoncini (very interested on how this will react to smoke) for some kick. Will report back depending on when we are supposed to get liquids.
That looks good, never heard of it previously. I’d think you’d just need a bit more liquid or to at least watch your levels for that. Also as a side note kind of doing a hybrid of PSB and the Miss recipe. But lots of peppers, lots of peppers.
I have had crockpot roast in all forms and fashions because we have hundreds of pounds of freezer beef. That's my favorite recipe for sure.
No bbq, but did a 75 day dry aged kc strip sous vide and sear. Best steak I have ever eaten. Meat came from bourbon and butcher laxjoe
Put a couple of sirloin tips on the slow n sear. Gunna smoke em on there for a while, then do em PSB style in a pan with pepperocini and onions
Went with the whole pepperocinis I see I decided on the deli sliced for this application, typically I do the whole in the crockpot
Well it’s quite hot, but that’s how we like it. Certainly can’t beat the ease of a crock pot but definitely adds another layer. Would be interested how some other wood would do with this. Anyhow if I have the time and weather is cooperative definitely going to do this in the future. 6 lbs of chuck S/P to 165 Then add two large onions Many cloves of garlic, maybe 10-12 you could scale down obviously. italian seasoning packet Pepperoncini juice all containers (remove seeds if you don’t like much heat) Top off with beef broth.
Lump and apple. I’m slowly converting the BFF who originally thought lump was “too smoky”. I love hickory and mesquite but I also love it all so baby steps.
Do we think 18" is big enough? This is a housewarming/christmas present for my MOm since she just bought a lake house. Or is it worth the extra $100 to go with the 22"? https://www.weber.com/US/en/grills/...in-cooker-series/721001.html?cgid=220#start=1
18" is plenty unless she's cooking for more than 12. I can fit 12 racks of spares, 3-4 pork butts, 2 briskets, 4 chickens, etc on my 18".
What’s a fair price for EHT BP? I know $150 is high but I’m second guessing not having picked it up. Maybe he’ll take $120 tomorrow.
One Two you need to work on getting that mahogany bark . Also it looks like a dog shit on your plate.
I always finish with sauce which makes them look nice. I think I’ll always do that simply for the eye appeal, first bite always starts with your eye balls they say. Unless you’re blink. Doing rack of lamb today.