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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Recipe for dog shit added to OP please.
Feed a dog and wait 12 hours, low and slow
those are actually quick pintos. Sauté bacon and onion, add canned pintos and chicken stock to cover, season with whatever and simmer. It’s easy and doesn’t take 3 hours.
Added to the OP.
Just had friends and family over... took a pork butt off the egg after 17 hours. Was perfect. If you don’t get your meat from Costco, you might be doing it wrong. Butts have significantly more marbling than what you’ll get elsewhere and Briskets are prime instead of choice. Thing was 18 fucking pounds, and I had to split it in two and tie each one up with twine to keep it together.
Actually used a brisket rub as a base and added some other stuff to it. Turned out really good and had some nice spicyness to it
Had a spread of three sauces: Texas spicy, brown sugar garlic, and Alabama white
Sides were sour cream biscuits, broccoli slaw, Mac and cheese bites, baked beans, and various chips and dips
Only problem is now I am left with this completely untouched cause I bought entirely too much meat:
Oh, and used a mix of hickory, post oak, and pecan. Really liked the combo and might try it for brisket next time. Smoke was less sweet and more pronounced.
Damn search function
Going to smoke a standing rib roast tomorrow. I can't find recipes I used before.
Basically salt, pepper, fresh garlic and maybe Thyme?? Or probably rosemary?
Smoke it at 350 then blast is super hot at the end or blast it at the start to get the crush then slow smoke it through to the end?
Not pictured, sausage balls already off the smoker and inside being eaten
Do I pull this rib roast when the thickest portion/center is 120, or the ends are 120?
Thickest portion. Otherwise it'll be raw.
Center. For the most part it should be the same across the board since you are cooking at a low temp. Give those that like medium or farther the ends.
This was from an older sheep so it was pretty fatty. Good eating around the fat though.
Stuffed with a couple garlic cloves
Salt n peppa
225deg to 120
6min at 550deg
kicked around the idea of picanha but stuck with the plan of bacon wrapped filets
finishing up the bacon
Did you just copy/paste the gif after making it from your video?
i honestly don’t know what i did
i’m in my cups and couldn’t tell you what happened 2 minutes ago
but those filets were breathtaking
Well, did you create a gif?
Opinions on traeger pro?
yeah i created it on onlineconverter.com then saved the gif and uploaded it to wherever the hell it’s hosted right now
Crowned rack of lamb smoked on the Traeger for Christmas dinner:
Believe you’re paying for the name. There are better pellet smokers out there for the money.
Most here steer towards RECTEC when the topic comes up.
there are some nice features... I own an older traeger and it’s awesome too. A lot of the upcharge for the newer traeger are unnecessary imo. I can’t speak to other pellet smokers but I will say that my three year old traeger has smoked a ton of meat epically
I have my final family Christmas event today at 4. I'm smoking a brisket for it. I put it on at about 11:30 last night and the flat is currently sitting at about 186 and the point is at about 164. The flat will be done in like an hour and then I plan to separate and leave the point on for a while. It was a 16 lber that cooked way faster than I imagined.
What's the best way to keep everything until 4? Put it in the fridge and reheat it with the sous vide?
I’d guess wrapping the flat and leaving it in a preheated Yeti is your best bet.
Fill a cooler with hot water from a bathtub and put towels in the dryer on high heat. Empty cooler, fill with towels. Wrap brisket in foil w/ a thermometer in it and wrap it in hot towels in cooler. Let it rest. Only have to worry if the temp gets close to 140, which it probably won't.
Was gifted a 2.5 gallon Bayou Classic deep fryer as a wedding gift. Don’t eat a ton of fried food to begin with, but I am pumped to master smoked then fried wings, fried spring rolls, dumplings, and all sorts of other ill shit
Try a whole fried chicken. It’s quite good. Just dry brine and go.
Edit: Oranjello dry brine in seasoning. Not just salt. Cajun dry brined is quite tasty
Lol. This is way too complicated
Idk I don't do it every time but if I have to have something rest for a long time I certainly take the effort to make the cooler as hot as possible before the meat hits it
This thread is dedicated to complicated
yeah i'll heat up some water on the stove top, toss it in and close the cooler. let that sit for a while so it's heated up, get some towels going in the dryer for 20 minutes so they're "warm", empty cooler, wrap food in foil/towels and it keeps warm for essentially as long as i've ever needed it. works great for night game tailgates when i need to be out there early in the morning.
Sorry for the shit photos. Had been drinking all evening. Second attempt at brisket. Turned out solid.
That smoke ring
Have the day off Tuesday,looking to smoke something. What should it be?
We always do pork and said kraut for New Years but not sure if that’s just some regional shit.
Man that gif was definitely beautiful but it fucked up the loading of this page to holy hell. Made me think half the thread had dementia.
I've never even seen this around here. This interests me.
I was thinking country style ribs or something but I just bought a massive lot of rib tips for the games yesterday.
I'm picturing something close to 30 secs into this video:
hahaha, I wish. It looks like they do sell roasts off of that though.
Bump trying to make it to the next page