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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
devine do you want me to just answer this or text you the answer so you can reply?
I don’t even recognize your username
let the record show that devine has replied itt twice since THF has asked him a question. Lots of puffery, but no real answer!
Ohh buddy are you in luck
And THF the correct answer is lengua
What I would do is
Pork is the obvious answer here if you’re only doing one protein.
Fart on your thumb while trying to run?
Walked over to the neighborhood brewery and there was an African American dude with an offset smoker trailer. I was intrigued, and it was very good. I got brisket, Mac and cheese, and collard greens. Wife got pulled pork.
Yes I asked for a little sauce, get over it.
Any time I see a dude on the corner with a smoker I try to stop in to check it out. You can find some top tier bbq that way (also some trash)
This dude partnered with the brewery so it wasn’t totally random per se but I will say that brisket was the definition of pull apart tender.
I really do appreciate everyone's ideas and input, but I mean its gonna be hard to top devine's idea so I think I am going to go with that. I will make sure I keep everyone posted on how it goes.
Getting adventurous with a brisket tonight, made a rub with achiote, salt, pepper, smoked paprika, garlic and onion powder and a little bit of coriander and white pepper. Figured I’d try a change of pace to the standard 50-50 blend, will report back in 12’ish hours.
Thank you. Any specific questions you don’t want the board to know you asked you can text or pm me. Same as I do for a.tramp
To add, only because it wasn’t mentioned. PSB styled is kind of intriguing. Get a nice chuck and throw some anchos, negro and various other spices in there. I don’t have any specifics on what I would add but I’m going to give it a go soon.
Smoked beef cheeks.
Sure is a beaut.
Anyone have any good/bad things to say about the Meater Bluetooth probes?
Mine run through the batteries with every use, but it’s definitely faulty and I’ve been too lazy to send them back
Turned out good, achiote adds an interesting dynamic to the exterior, would happily do this again.
I've never had an issue with batteries, but I've had connection issues due to the sensor getting covered with smoke and I have to reallllly scrub them until they work again, which gets a little annoying. I only got it because the block isn't an eyesore on my counter.
What do you guys use to light your charcoal? Been having some issues here and need to upgrade.
Weber 7429 Rapidfire Chimney Starter, Silver
I order two at a time. They seem to last 6 months for me, give or take a few. Hate using firestarters or waiting for a new torch.
Same, but I use pieces of the charcoal bags to use them up
I do this but sub starter cubes for newspaper. It speeds up the process slightly.
I'm a big fan of the Masterbuilt squares.
Doing Thanksgiving here today so we can enjoy a nice meal before going to the inlaws for Thursday.
I've been tasked with smoking the Thanksgiving turkey. Help.
Start thawing it now if frozen. Then wet brine it 24 hours before.
Yeah, it's already thawing. Walk me through a wet brine as though I'm a dumbass.
1g water: 1C sugar: 1C salt (quart: 1/4C: 1/4C) mix thoroughly.
I add crushed garlic, fresh & bruised (smash with flat part of knife) rosemary, black peppercorns
How exactly are they breaking? Torches should last you years
The ignition switch. I currently just use a lighter to light mine now. Also I keep mine outside, I’m Sure that has some contribution to the reduced life.
tough part for a whole Turkey is where to brine it refrigerated.
I am fortunate enough to have a garage frig for nothing but beer and big cooking projects. A 5 gallon bucket (restaurant quality of course) does the trick. I also have a couple rectangular restaurant food bins with lids that work.
Degausser low key has a mansion so I am sure he has the frig space.
Wait, yall don't have walk in refrigerators?
I very much have a full size garage fridge/freezer.
Also, a cooler with a heavily salted ice water bath with whatever container you can fit a wet-brined turkey in slid down in the ice bath works just fine.
Use a big ass cooler and keep it on my back deck. My brine has a ton of ice in it as well so never a concern plus it’s usually 30s at night. Currently slated for 21 degrees as the low next Wednesday (fuck me).
My stick burner wood for next year. 8ft at the bottom and 10ft at the top. All white oak.
Before I had a garage fridge, I would just get a big bag of ice and it kept it cold overnight np
Is it fresh cut and split?
I have no idea what seasoned white oak looks like
Cut last week and split today
My BIL bought a splitter a couple of years ago and it's the best investment he ever made, imo
I bought one two weeks ago and have split a cord in that time. It’s awesome.