One more recipe for the op The dbl salad 2-3 leaves iceberg lettuce 1 cup store bought grated cheddar cheese 1/4 lb bacon chopped 1/2 package croutons
Hog backstrap were actually really good. I was surprised. The ones with worcestershire and S&P were better than the ones I rubbed with John Henry's pork rub. Venison filets wrapped in bacon were great, but that was expected. Just threw some S&P on those. Other than that, just grilled up a bunch of venison, hog, cheese and jalapeƱo sausage. Skipped out on the hog ribs because I caught a stomach bug that kept me up all night so I wasn't going to get up for a smoke. Grilling was the way to go and everything was a big hit with everyone.
Fair enough. Does it have to be in every single pic or just a few of them to show that it was all cooked on the same day? I know it was in some of mine but not all but it's clear mine was one cook today.
Those rules asked for a phallic object, which could be anything shaped simular to a penis. Like a cucumber, a potatoe, a pickle, okra, cob of corn, sausage, hot dog, pen, pencil, french loaf....
The competition thing has been a stellar addition. Can we not ruin it by bitching about the scoring of the host?
jonbenetramsey looked good. I have a Weber that I legit have not used in a year and a half since I got an Akorn...I had to work on the Weber b/c I had not cleaned it out well. That said, that split grate like you have is the GOAT...so much easier to use that grill with it. I'm smoking a whole chicken and a sirloin tip roast this afternoon/evening. STR has basic rub on it; just using it for lunch meat, more or less. What do you all think about temp on that?
What are the recommendations here for smoking a pork butt the day before serving it? Pull it when it's done or the day it's being served? I've never successfully attempted this without dry meat.
You want my recommendation? Avoid it all costs. If there's zero way of avoiding it, I've had the best success using a crockpot. Shred the meat after you cook it and put it in ziploc bags. When ready to eat, put the meat in a crockpot and add a little water. Put crockpot on low. You're basically steaming it.
Not a smoker vet, but when I have left over pulled meat I put it in ziploc, boil water, turn off the heat and drop the closed bag in the hot water. So it just warms up in its own juices.
Vacuum seal and reheat in water is the redneck sous vide. I think cold pork the day after after marinating in sauce is great, but I also love cold ribs at 5:00am before fishing, so I may not be the best to ask.
It probably tasted nice. With the smoke accentuating the subtle flavors of woods and wisdom with a hint of mice guts.
I think my method is in the OP. Basic overview. Smoke and pull like normal (I pull then chop to make it easier to heat evenly, I always leave a little more fat than normal to help with moisture) pack loosely into foil loaf pans, foil and refrigerate. When ready put the pans in another foil pan with water in bottom making a double boiler. Heat over medium heat stirring occasionally. Work in a vinegar style Carolina sauce as you go to maintain moisture. Note I do all this on a portable grill at a tailgate, so if you are going to be in a kitchen you could obviously use different tools. Any questions just hit me up. Thanks for the alert IanC
Just busting chops, plus I got to use upset fsu smiley guy on fsu cop guy. That was the sole purpose of my post.
BBQ broz, I'm going to be in Fort Worth in a couple of weeks for TCU's graduation. Anyone have any good brisket recommendations for Fort Worth and/or Dallas?
Pecan Lodge in Dallas for the best brisket. Woodshed Smokehouse on the Trinity River just down the road from TCU for a great patio atmosphere, food is serviceable. Smoke in Dallas for the best brunch, hash is straight fire as Zack Zedalis can attest.
Smoke looks pretty great too. I'm not sure how much time we'll have in Dallas but I'll definitely try to make it to one of those spots. Thanks, dear.
We may take a good look at Heim since we'll be spending the majority of the time in Fort Worth. I NEED MORE TIME!
Smoked some boneless skinless thighs for chopped chicken sandwiches tonight. The wife loved it; my 2 year old said, "Too spicy, dada." I thought it was a nice change from the marinated grilled chicken we normally do. Trying baby backs this weekend. Given how well my pork butt came out last week, I'm pretty excited for ribs. (Let me know if this stuff isn't post worthy. It's all still a novelty to me.)
I've been cooking a lot of boneless skinless thighs. They're so versatile and nearly impossible to overcook. Cover them in some butt stuff, smoke for a couple hours then slather with some sauce and you've got a solid meal.
This is what I have so far: 1) Cut racks in half so I can fit two racks on the small cooking area 2) Remove membrane . . . 19) Take off smoke, rest for a few, and eat I'll figure the rest out tomorrow at work.