They aren’t as great since company was sold. My buddy has a newer one and hasn’t had any issues but they can produce a lemon
It’s brand new in the box. Family friends bought it for camping spring of 2020. They had some health issues and have been getting rid of everything since they can’t travel anymore like they did. he said he’d let me have it for 200. No idea what I’d use it for but the griddle plate looks cool
Those motherfuckers didn’t separate the bone. Should I go buy a boning knife? I’m not above using my filet knife, would that work? I know you need something flexible.
This thread knows meat church so question I’m sous viding a pork tenderloin for New Year’s Day. Then searing it on kamado joe. Suggestions on which meat church rub for this tenderloin? I am picking up some holy voodoo today for chicken breasts that I prep for quick meals.
Really any of them except the fajita one or holy cow. Voodoo is probably my overal favorite. There's a honey bacon one that is damn good. Gospel and holy gospel are classics.
Honey hog hot if you want a little kick; honey hog if you don’t. Holy gospel is good too on tenderloin.
I am planning on not eating any beef or pork in January, so I need some good poultry, seafood, and vegetable recipes for the smoker and Blackstone.
Vegetables I have not seen too much that’s unique but I like cabbage. Also twice baked is always delicious.
I would think root vegetables smoked. try salmon different ways beer can chicken or different brines or wing recipes
I was unable to get a Boston butt this morning, so I grabbed a bone in picnic shoulder. Should I just cook this the same as a butt? Any suggestions are greatly appreciated.
If it obviously won’t render I’d trim it but on big pork cuts I leave the vast majority of the fat and then pick out the bits I don’t want when I pull. Might be a dumb system but it works for me.
Ended up with Gospel. holy voodoo has MSG for some reason and my gf has to sit on the toilet urgently after msg. So that’s a no lol Also tried a Black magic. It has no salt which I prefer. I usually make my own and dislike rubs that start with salt.
Grabbed some stuff at the store today. Pork butts (bone in shoulder blades) were $1.99/lb. Grabbed 2 4 lbers which were the biggest ones they had. Planning to do these tomorrow or freeze one of them. Wings and smoked cheez-its today.
Getting nervous. I'm only 3.5 hrs into this thing and it is already at 91 degrees. I was going to pull it at 110 and switch to direct heat and sear. But that wasn't supposed to happen until like 6:20 ish or so. I suppose if it gets done way early I can just wrap and put in cooler. Was shooting to serve around 7:15. Wanted to have it completely done around 6:30 and rest. Hopefully it will hit a stall.
Did you probe it? If so, I would check your probe placement to see if it really is in the thickest part. I would then use an instant read to see the exact temps in some other thick parts.
this thing is cooking at like 20 min per pound towards medium rare. that’s like half of what is often called for
this is my first time doing jerky. it was amazing. I did like a spicy teriyaki. I used about a half bottle of Veri Terikayi with some additional soy sauce and threw a handful of these into the spice grinder and added for some heat:
Rib roast usually only take me 3-4 hours to get to 118 F at 225 F. It's fine resting for an hour-1:30.
I didn’t end up searing it, just let it smoke the whole time. The cook time being shorter threw me off so just decided to let it smoke. I think it still got a good crust.
Meat Church duh But really Meat Church Gospel. Sprayed some olive oil and used a little rub. Cheez-it's are already salty enough imo so I didn't want to go overboard.
This cheez-it thing is outrageous to me. They’re already salt bombs! They’re already fully crunchy and fully cooked! Why would you spend time and effort to smoke a $3 box of crackers?!?