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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Kamado Joe KJ-SCS Classic Grill Expander https://a.co/d/15ejOb3
I’d wait for Prime Day if you want to get it. I bought it for $30 last year.
Oh neat. I was really struggling to get the concept so I’m glad it had photos. I will def grab one of those. Past couple smokes I’ve finished with some shrimp kebabs just using residual heat. This seems like a no brainer.
the newer, sturdier cart with storage for accessories, slo roller and it’s bigger
I'll eat both, like em both ways.
Do you put any sauce on dry ribs?
I don’t ever sauce ribs I make at home. I just set some sauce out for people to use if they want.
Had 1400 calories left today.
Google tells me a half rack is like 680, so just snuck it in
My buddy brought that brisket over to cook, so I could teach him......
Well he broke out the meat church on it before he brought it over.
I went ahead and taught him how to do the basic trimming, get the deckle fat out and most of the fat cap, etc. Then threw the fat trimmings in a pan to make tallow.
So now I have made meat church seasoned beef tallow
After a while in the fridge, next to some non seasoned tallow
That poor bathroom
peach crostinis, tomahawk steak, carrots with pesto, and Brussels sprouts for dinner tonight
Love it. How are we today?
During early Covid I took down a half rack of spares by myself for lunch and I think for dinner I had a piece of lettuce
Rashad from Big Lee's in Ocala won the BBQ Brawl show on Food Network.
had it recorded and shouldn't have opened this thread while watching.
Sorry, didn't think anyone else would be watching. It was pretty obvious he'd won it when he was having a watch party for it.
yeah not blaming you for posting, I was behind. my mom knows the guy from Houston so I was hoping he would win.
Who is the Houston guy
He was funky but in a good way.
It was a great finale. Probably the best I remember for a cooking show.
Yep, was planning on watching tonight
Thanks alot dblplay1212
Dr. Malcolm Crowe was dead the whole time
Home depot is having a pretty significant sale on this for the 4th of July. How do you like it?
Still leaning towards a Camp Chef
Any Recteq owners in here? Just got a 1250 and going to break it in this weekend. This is my first pellet grill, wondering if anybody had any tips or recommendations starting out
still love my traeger pro 22 and use it almost every week
what accessories should I go ahead and get?
Got the 700. I bought a little shop vac to keep beside it and use it to clean the box and the bottom of the grille out every 2nd or 3rd time I use it.
I also have a cheap vac dedicated to maintenance of my 700.
Yea. The dedicated shop vac for the pellet smoker is a must.
Already have an ash vac for the Egg and fire pit so good to go on that one. Complete ignorance here, but when you say the “box” do you mean the pellet intake thingy? The massive thing on the back of my grill? I’m going to have to wait until these 40 lbs of pellets get worked through
You vacuum ash out of the fire pot thingy under the drip pan and heat shield
Go figure, decided I couldn’t wait. Taking 3 pork butts to work tomorrow. This thing is amazing. I already felt like the Egg + flame boss was cheating, this is straight up Game Genie
It really is awesome. I love watching the temp history on my app. It never moves. I smoked a brisket for 16 hours and it never moved one time.
Did you have to blow on the cartridge to get it started?
Why are you smoking a brisket for 16 hours?
I’ve had monsters that take up to 24 hrs. Depends on the weight. Speaking of which, anybody having trouble finding big packers lately? Largest briskets at sams are like 12 lbs all of a sudden
Smoking a 25 lb brisket is almost as dumb as buying one, imo
You're much better off buying two smaller ones
Ohh and yeah, it wouldn't surprise me if the current popularity of brisket and beef in general won't lead to most people not being able to find monster briskets.
But monster briskets arnt what you want, you want like 14 to 16 pound packers at most, then you trim them
I don’t recommend buying any brisket under 30lbs
Lower temp you smoke at the longer they take.
Today’s science lesson has been brought to you by common sense.
It was 17lbs. Throw on the smoker and smoke at 180 for 8 hours to get a good crust, wrap in butcher paper and then smoke to 204…..
If y’all want any #alabamabbq tips on how to cook a brisket let me know
I sous vide my briskets in the bath tub for 72 hours and then pan sear
I love a good Pittsburgh method brisket but you forgot the step where you cover it in French fries