No photos unfortunately but caught a chuck roast on managers close out walking through Kroger on Sunday. 4 lbs for $4. Thought what the hell and picked it up. Rubbed it down with salt and pepper then I threw it on the traeger at 250 sitting in an aluminum pan. Wrapped it at 167. Took it to 205. I didn't get the pull apart texture of pulled pork but damnit if my cleaver didn't turn that fucker into some amazing burnt end sized bits. 110% will do again. Daddy Rabbit
I have the Flame Boss and it has been a great purchase. When I bought it earlier this year Amazon had the same price as the FB website
Talk to me about everything going on this pic. Wing marinade/method and what are you gonna do with the cacti
Cactus is just dusted with lemon pepper and served right before it burns You just cut it up and eat it, its sweet and savory and just awesome Wings are marinated by the Mexican meat market, dont know what they use but it's good and you literally cant burn the red off it I know they use pineapple juice and a red fajita seasoning on beef, maybe its the same stuff....? I bought some of the seasoning from them before but I have no idea how they make it so red.
You have to pardon my friend bigred77 , his yard guy’s name is Jose and he lives in the Texas hill country so he thinks he has mastered the Spanish language.
So we got some cunty steaks and cooked them caveman style in a 1000+ degree fire. Had to macgyver the grill because I was not prepared. Used a grate from my gas grill and some stainless steel bolts, washers, and nuts. Pro tip, use stainless steel and not zinc. We looked it up at the hardware store. Zinc would have melted. Butchered the short rib off the bone and sliced it thin for Korean style bbq. It was great. The ribeyes themselves were perfect medium rare. Par cooked and then roasted Brussels, broccoli, and carrots (not pictured). Spoiler Spoiler Spoiler Spoiler Spoiler
made some ribs for the first time on the smoker this weekend. turned out pretty good, only curious thing were some weird blood pools or something that formed on top, you can see them as dark spots here but definitely noticed it about 2 hours in side note, I need a better knife. Asking for a good 8" chef's knife for christmas, as the one I used tore these up awfully.
These pics aren't showing up for me but I liked it anyways Also those blood spots are just part of the cooking process. Meat breaking down etc I think.
14 hour butt. 11 lbs. Brined for 12 hours Smoked at 225 with hickory until internal reached 165 Wrapped until 205 Unwrapped and smoked at 180 for one hour to build up bark lost from wrap. I have a fail proof system boys.
If you're trying to get it done quicker, wrapping is fine. But I'd rather just give myself the extra time to cook it without wrapping. Still tastes great regardless
dblplay1212 #Alabama Crimson Tide #Auburn Tigers Why the hell haven't y'all told him about mis rubin's Black/white magic??!! This stuff is the best seasoning I've ever had by far. Wow. Roll tide war eagle to ya