Recent content by Brian B (Muncy)

I realize you cook to tender and not a specific temp. But it was suggested to start probing for tender at 190 and of the 5 - 6 I've cooked tender was in the 190 - 205 range. But cooking high heat you foil it in a pan, i was thinking that made the temp go higher. I guess it's a dumb question I...

I tried my 1st low and slow brisket cook yesterday. 8.5 lb brisket put on @ 5:30 am by 6:00 pm internal temp was only 164. Cooker temps were 230 - 270 throughout the cook. I've cooked 5 or 6 using the high heat mtehod and they always come out great but lacking the crust. So anyway, do you...

Great looking pizza and a nice save. How do you like the Brooklyn Ale? I've been getting them lately, nice change of pace from my usual stouts.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Thanks for investigating. I didn't recognize him, and know I really wonder what a Wisconsin butterfly was doing here. Lampe must've sent...

and look what I found. Now why is this here with the briskets, look a little closer. Yes that's an 8.23 lb brisket for $13.83 and no I didn't feel one bit guilty. SCOOOOOOOOOOOOOORE!

Me 3, what's the recipe for the gravy?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Flanks are usually fairly thin cuts, 1.5 inch or so. How about simply direct sear on both sides?...That should give you a medium rare steak...

I bought 2 nice flank steaks at Sams. Figured I'd do the reverse sear and finish them on indirect. Four hours later it it was at 135 and it turned out great. But dinner was planned for 6:00 not 9:00. Then the light bulb came on, I bet you're supposed to put the lid on when you cook them...

After it rises you say add cheese. Is it folded in and kneaded again. I'm being obtuse I know, just want to be sure

Say i want to cook this to medium instead of medium rare or rare, what should the internal temp be?

Darn I misread the title and saw panty raid. This is better, dang I must be hungry

Magazine quality pictures. Fantistic looking meatloaf. Nothing spruces up boring old meatloaf like a little smoke flavor. Not that your's needed any sprucing up though.

Nice!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al N.: Brian. That's great pic's of your BBQ in the snow. This is probably why I'm still a newbie. Al </div></BLOCKQUOTE> Newbie here too, just got...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al N.: I've already packed away my Weber here in the northeast </div></BLOCKQUOTE> What do you mean packed away?