Separate names with a comma.
Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Did half hot honey and half bbq sauce as my GF doesn’t like spicy. These are my best ribs yet
Gunna say these were pretty good, but leaving the skin on thighs is the wrong call, imo
The layer of bacon on top of the skin made for some bad bites
Will def do again, just no skin if I'm gunna wrap in bacon
Here is an outdoor pizza update (forgot to take pictures of the ribs and bacon I also smoked over the weekend):
Getting better at standard pizza and just tried Detroit style which turned out really well.
That Detroit style
Here's the recipe I followed but cooked it closer to 600F.
How’d it taste
Excellent. Dough was great, although maybe an airier crust could be had. The tomato sauce was easy as hell to make and was delicious. Better than the store bought that I used on the other pizzas.
I think "brick cheese" is a key component and I had to do some hunting to find it but it was tasty and nice n' melty.
I wouldn’t even know where to start looking for brick cheese.
First you gotta milk some bricks
Good job, looks like you nailed it.
Means a lot coming from a guy with a pizza tattoo and who is named after a key topping.
I went to a cheese store. Sure enough, they had it.
How long did that Detroit style take? I’ve thought about messing around with deep dish once it cools off.
It was on the grill for like 10-12 minutes.
Well yeah. Looks like I now have a reason to go to the cheese shop I pass all the time.
I ordered steak cuts from Snake River Farms. Delicious. It was like $45 with promo code for 9 pounds. free ship over $99 plus the additional 20 percent off on 8 pounds or more.
Edit: promo code was 5BUCKCUTS— I think it expired.
Made pulled chicken sliders tonight
Daughter and I completed the mission tonight. First bag was a failure, this one pulled right out.
Have had my egg for three years and been running into an issue recently where the coals burn out before the cook is done (this past weekend went out at about 180 for a pork butt).
I checked the seal and don't see any leaks coming out of it where it might be a gasket issue. Additionally, I have been able to control the temperature just fine. I searched around and most forums indicate it is either the amount you fill the box with or the temperature. I have been filling the firebox to the top and have been using new coal. The store only had Cowboy so maybe that just burns quicker. Additionally, the temperature I have been using is 250 which is similar to other cooks.
Anyone ever order pellets from Bear Mountain? They are an ecomm store and I've been getting a bunch of ads on social media. They had a BOGO deal last week with free shipping so decided to try it out. Took a damn week to process my order and ship it. I'm happy about the price, but now I'm having to finish my pork but in the oven (gasp!!!).
A week turn time is pretty awful these days for ecomm sites
You’re burning through a whole load of coal? Or the fire is going out on its own?
Cowboy definitely burns faster than premium charcoal. I can see it not lasting for a long cook in a large or medium egg.
This past time it was out of charcoal and with that the fire went out. It was only a 7ish hour cook which seemed short even for a non-premium charcoal brand.
Can you see smoke coming out of the gaskets while cooking? When I've had gasket issues in the past, the only way I could tell was while it was smoking and the smoke seeped through the gasket.
What about the density of the coal in the firebox? Consistent with what you have done in the past?
No, this past go-round paid special attention and couldn't see any smoke seeping out of the gaskets which would indicate a leak. And the density of the coal has been the same as my previous cooks.
I may try switching the gaskets anyways as it is probably time to do so and then upgrading the charcoal and see if that does the trick.
Planning on smoking some catfish filets this weekend for smoked catfish enchiladas. Anyone have a brine they like for white meat fish and tips on how long to let the pellicle form?
Love the new chefs table on Netflix show
Now Netflix is releasing a bbq competition series later this month
Finally something new to watch, been watching re runs of bbq pitmasters for years
I'm going to be honest; I really wanted to like the new chefs table BBQ series........but I'm just kinda bored by them. I've watched most of the first episode (Tootsie) and some of the 4th episode (Cochinita Pibil). It's interesting, but I felt like the Tootsie episode just drug on. I was hoping for more talk about the actual cooking.
1& 3 were really good, imo
2 & 4 drug a bit
I’ve watched the first two. The Tootsie one was a nice throwback to old school bbq. The dude in the second one is a haute cuisine psychopath that is going to burn Sydney down.
My wife had to remind me how cunty Chef’s Table is and that the BBQ episodes will be nothing different.
I loved all four of them, especially the Rodney Scott ep.
Yeah I really dig the Brit/Aussie but three years to find the perfect location? I want ten of those steaks that were aged 3 years and brushed with fat though.
Whenever I saw Rodney Scott’s white partner all I thought about was NWA’s business manager that caused Ice Cube and Dre to quit
please don’t let it be like fire masters (?) where they all just use the gas grill
And it looks like I just caught the first episode if a new series inthe cooking channel called "all night bbq fight "
Was pretty good
So I heard about the promo code where it’s buy one get one free and free shipping. $18 for 40 lbs of pellets is good enough that I can wait a couple weeks if needed. Apparently the pellets are pretty good from what I have heard.
You might look around for the Lumberjack brand as well. Apparently they are solid and decently priced. They have a dealer network so you can find them on their website. I have a store about 10 mins from me which sells them.
Let me know how yours burn as I ordered some this weekend. Haven’t heard a thing from the shipping department and won’t expect to for some time after reading your post.
Saturday is my birthday
Gunna do a brisket all day and a turkey breast for lunch/snacks
Need some suggestions for sides to smoke while the day goes on
Thinking of smoked mac and cheese as it always comes out really good, but I am open to suggestions
Anybody ever done a smoked cream corn?
Go to recipe please
not smoked (probably could be) but I've been wanting to try this out
happy birthday old man
Took them a week to ship, they'll be here Saturday.
Ye I ordered mine Saturday and haven’t heard a thing outside the confirmation order.
Which ones did you order?
The mesquite for a brisket and some pecan. 18.99 for 40# was a good deal, but they gotta fix their distribution.
A week to shit in ecom is an eternity. Trying to plan 2 weeks out for a smoke is tough
Completely agreed. Luckily I don’t need this desperately. I ordered a new pellet grill and it gets here next week so I am not in a rush. May pick some up at Costco if they have some when I go next time to tide me over.
Yeah I had a pork butt I needed to smoke this week and figured I'd have them. I only had like 5hrs of pellets so had to finish in the oven. Didn't want to buy another 20# when I had 40 coming
I ordered a Camp Chef Woodwind 24 with the side kick. Since we Sous vide some stuff, the optional ability to just sear some stuff was awesome for my wife and I.
However I haven’t done much smoking of meats before so I am pretty excited to start learning.
ABTs are always an option. I'm going to fancy it up this weekend and do Texas Twinkies.
Top round was on sale so I was going to marinate it for tacos tomorrow. If I marinate it overnight with a marinade that includes lime juice, will the lime juice cook it? Never normally do it for that long so I wasn't sure about the acid