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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Upside: now you have ribs tomorrow
For those that have kamado-style grills: Do you do fat side up or fat side down on a brisket?
I've always cooked my brisket fatside down. Personal preference.
I do fat side up.
I prop mine on edge with skewers and do fat side side because I’m a bad boy
First time smoking something other than weed...it's a pork butt. I'm real nervous.
They are pretty forgiving. Just don’t light it on fire but make sure you cook it long enough. Take a bong rip and relax, it will turn out fine.
If you fuck up a pork butt there's just no hope for you
*assuming you're alive and paying any sort of attention
Zack Zedalis BayouMafia looks like lunch at the brewery is figured out. Looks decent enough to give a try.
I've got the remote dual probe thermometer that I can't stop watching like a hawk. If anything I will be too far in the other direction.
Eh it's a pork butt. Really really hard to fuck up. Just stay patient when it stalls and don't pull it off until you hit 198+
Made a shit ton of butt stuff and threw a couple butts on
My mom has been asking to get me a smoke wireless thermoworks for some time. Saw an open box special. She ordered 1 but they sent two. Just came today.
Called her and in true mom fashion she tried to order 1 but placed 2 orders. I’m keeping them.
Making a shit ton of shredded beef for a thing so I’m finna smoke 4 roasts and throwing some beef short ribs on also because fuck the police
Update on this, probably best BBQ I have had in DFW even with it slightly over-salted.
Smoking some burgers tonight
a.tramp treated BayouMafia & I to lunch & tummy sticks
Was really proud of how these wings turned out. 225 for about 1 1/2 hours then 375 for 45 minutes ish. Rubbed with Meatchurch The Gospel.
dallas people - What the hell, did Smoke close? Or am I just dumb? What alternative do I want while here?
Yes. It was sold and promptly closed even though it was always packed.
Pecan Lodge, Lockhart, Cattleack for strictly bbq.
Although Smoke was awesome as it was so much more than just bbq. Meddlesome Moth, Local Traveler are good brunch replacements that have cool menus.
If you have time run to Fort Worth and hit Heim. It was really really good.
I didn't screw up the pork butt. But it did take longer than I had hoped. Live and learn.
Good call whoever recommended the hawg venom or whatever it was on the rub.
Went to Sweet Lew's in Charlotte yesterday and it was awesome. Might hit it up next weekend too
Would someone like to go ahead and fix all of the image/tweet/instagram issues on this site?
When y'all are changing the gaskets on your kamados, what solvent do you use to wipe away the old residue? Finger nail polish remover?
Have purchased and been using FOGO premium charcoal on my Webber classic. So far, I love it. It burns really well and the pieces are HUGE. It's big enough to where you can reuse the same charcoal for several shorter cooks. It is $$$$ but given the efficiency and lack of waste I get with lump charcoal that is smaller, I feel like I'm getting my money's worth. What say you TMB BBQ brethren? Anyone have any experience using FOGO?
I’ve been using Rockwood for a while now. It seems to be much more neutral than other stuff I’ve tried. I thought ceramic just made food have a specific taste until I realized it was the charcoal.
Should be good now
"Everyone ignore the guy that said "finger nail polish remover" in the BBQ thread"
Ok, tmb bbq brothers
Stopping in KC for lunch, where should we go to soak our broken hearts in BBQ?
LCs or Joes.
Joe's or q39 iyam
Or just fully embrace KC and go to KC Masterpiece
Love smothering my BBQ in sugar ketchup syrup
Q39 without hesitation
LC's will always have a place in my heart. Something special about a BBQ joint when you know the real closing time is when the health department shows up.
Joe's was pretty damn good
the unexpected tummy sticks got me good[/QUOTE]
10lb packer. Chuck eye steaks and veggies for pinto beans. Also making chipotle Mac and bacon wrapped jalapeños.
I just got loco and added chorizo to my Mac, this is going to be fire