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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I thought that was the start of smoked queso. Man I’m an idiot.
This is the smartest man on this thread
You and me both. I’m kinda disappointed
Foil is some baby potatoes with some backporch grown rosemary
, salt pepper garlic oil and white wine
I've done smoke queso like twice in a month, pretty sure documentation on here, so yall calm down
I've also been drinking, so Grammer is excused
I’ve come so far
You're still a dumbass
Lest not forget
what did Frasier do this time?
My Scottish pal’s Pit Boss
Cooking for my parents today. My dad requested the ribs after seeing pics of last week's. My mom and wife love tenderloin, so those will be going on a little later.
I don't season ahead of time with tenderloins. It's such a lean piece of meat that I wait to season just before cooking to avoid pulling any moisture out of them.
I may try that next time. I've done it like this several times now and been happy with the results.
2 slabs of spares today
2 slabs of baby backs today (plus a pot of beans - Rancho Gordo, naturally - and collard greens. both with a country ham hock. and mexican cornbread)
longer parenthetical than I anticipated there.
Y’all some rich folks. I went to Costco today and ribs were $4.99/lb. I yaofaced and kept rolling.
Thanks a lot, Obama.
should have gone to Kroger, imo
Yeah, I'm kinda hammered.
Oh yeah, I just put some sm'okra on.
Made a garlic butter sauce with some Dijon mustard, put the the leftover tri tip in the sous vide, complimented with an ice cold Mickey in a frosted mug, and had a good Sunday afternoon
Some pollo from the carniceria on the Weber.
That looks like the cast iron grates from Weber. Nice choice.
salmon on the cedar plank
I have a Kamado Joe and I think I am building the fire incorrectly or adding too much lump for 5+ hour cooks, idk.
On a few occasions when smoking low & slow (with drip pan and heat shield), my dome temp will read 250ish but it will get pretty dry on the bottom. Any tips for building a good fire?
Always have a grate thermometer. If you have that, what is it reading? If not, get one
Nope, dont have a grate thermometer. Recommendations?
I’d grab of the Maverick but also haven’t gotten a new one in years at this point. I’ll let others chime in
What’s likely happening is your grate temp ID much higher than the dome reading and you’re just over cooking food
Nope. I'm a GrillGrates man.
Thats what im thinking too. Time for a new thermometer.
bridges come on man
I mean come on bridges
I mean that’s a foul
I’m in the wrong thread sorry
No keep going
Personally I like the look and performance of the Meater, and smart phone capability is a must for me.
When cooking around that temp (250), I generally have about a 25* difference between my grate and dome. That is with no meat on the grate.
Flank soaking up some smoke
Gunna slice it up and sear it in the cast iron in a bit, while attempting to saute some onion and pepper in an aluminum pan on the same grill
This will be interesting if I can pull it off
I should probably empty the grease bucket soon
I know you’re probably aiming for something but as a side note, I got intoxicated one evening and forgot to start onions and peppers. I ended up throwing them one my fire caveman style and will be doing it again. Not the prettiest of looks but I’m not posting it on IG, I’m eating.
Got our lamb back from the processor today