Its 102 here before we even talk about "feels like" temp Little mister fan, shade, and cold beer and I am happy
Glad I checked on the round eye. I thought it would take 3-4 hours but it hit 130-135 in a little over 2 hours at 250. Would have preferred a few degrees lower but it's getting sliced thin so it'll work.
This begs a question does anyone have a slicer they love? That is most likely the last thing I need to add to my arsenal.
Yeah. 1/2 lb. Was first time having prime brisket and it didn't disappoint. They were out of beef ribs though. The jalepeno cheese sausage was great too.
There were two slices from the point, and they cut up the end and put it on. That's what you see on the right side.
91% humidity right now on MS gulf coast. I know what DBL is saying. It has been so hot most of the summer that it's kinda miserable grilling.
I have this one but I'd be lying if I said I loved it. It works fine for cold meat but anything that hasn't spent a day in fridge just leaks juice everywhere. I wish there was a tray under it to catch the juice bc it just makes an absolute mess and then it's a bitch to clean. https://www.cuisinart.com/shopping/appliances/specialty_appliances/fs-75
I do but it still runs all over the machine. I wish there was a bar in the front and a bar in the back and nothing right under the blade. Would be nice if the metal piece under the blade was a tray that slide out.
That's the one I have been looking at, my knife work is ok but stuff like coned beef would be much easier with that thing, I chill most "sliceable" meat anyway so that would work. If I'm serving hot its a knife or in some cases a cleaver.
What are the dimensions in total? Would it sit in a full sized foil pan? I use foil pans like I do toilet paper.
I use a large baking sheet, but like I said above, the machine itself still gets very dirty and isnt very easy to clean.
For me, that’s very dependent on the cooker and the temp. I have several and the times are different on all of them. For a piece of meat where temperature is key, I would keep a probe in it.
I sweated my ass off today and then got soaked trying to finish these in a storm. Not the best time of the year to be smoking meat.
Let it sit for almost 3 hours waiting for wife to get home from Alabama. She got home and isn't hungry . Baby is tired and we are taking her to bed. Only person eating any of this tonight is Bear but he seems to like it, which is good bc he found a pill in his sliced pork yesterday and is now turning his nose up to pork. Well he has 7 lbs of beef now, minus whatever I take for lunch tomorrow. *I lied, I tried a piece. Pretty damn tasty.
Really didn’t get a lot of smoke flavoring on the Mac n cheese, even sitting on post oak for 2hrs at 225. Think I’ll just use smoked cheeses and toss it in the oven next time. Just not worth the hassle of putting it on the grill.
I've battled this too and if you want to get WAY too far into the weeds then read this article: https://amazingribs.com/more-techni...iring/what-you-need-know-about-wood-smoke-and but yeah the most effective thing is using smoked cheeses