Recent content by Dustin Dorsey

I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one. Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice. Franklin pit fired up with post oak. Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300...

I was making some sausage a while back and didn't really need the whole butt. I cut some really nice pork steaks out of the money muscle end until I hit the blade bone. The rest I deboned for sausage. I saw it on a Bar-A-BBQ youtube video. I'm just putting this out there because you don't...

I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...

I've got a #8 LEM Big Bite that is 1/2 HP and is probably overkill for what I do. It's a buy once cry once type purchase. I've got an older 5 lb LEM stuffer. A stuffer is a must. Trying to stuff with a grinder is just a pain and your sausages won't be as good. I did use the Kitchenaid for...

I've seen people inject to speed up the cure. I've never done it myself.

One time I was cooking for a small backyard birthday party. I was using a combo of my WSM and kettle I had cooked a brisket and the wsm was sitting around 250. My strategy to knock these burgers out (I was behind) was to quickly sear off the burgers on the kettle and let them come up to temp...

I've never over-smoked brisket ( or as far as I can tell) on a WSM. I have over-smoked the heck out of a chuck roast and it was from putting on the meat too soon. But it's not just putting on the meat too soon, because people do that all the time and it's fine. I think it's a combination of...

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It usually takes me about 45 minutes but I have taken a lot longer in the past. People that cook it all the time supposedly can do it in 15, but at that point you are probably at the smoke point for the oil. I've been using a Thermopen lately to temp the oil and I try to get the oil around 380...

I just feed the probes through the slot in the grommet, no big deal. I tried putting an ambient in the grommet hole and the temp was WAY off from grate level. Oddly in my case it was low.

I've got a meater + I never use. It was ok, though. I'm betting the pro is a much better product. Reviews that I've seen look good. I got an RFX for Christmas and I bought an additional probe. The Thermoworks app needs a serious overhaul, though. The app on the Meater is much better from...

I usually wait until the WSM is at about 200 and then I put meat on. I think it's more about how many briquettes you start with and how fast they are igniting. I think if you start with close to what you need and the WSM comes up to temp very quickly then you are fine putting the meat on...

As far as chains go, Rudy's is pretty darn good. We have a chain called Rib Crib in the area and it's ok.

You aren't too far off a Weber Performer in price there. The cart on that thing just looks cheap. I don't see the value there. Plus it's all made in China.

I could eat a platter of those biscuits from that unnamed seafood place and die a happy man.