Recent content by Mike Shook

Got a package of 3/4" to 1" blade steaks from the local gotcha-mart with the intent to smoke them. But these babies feel TOUGH. I am concerned that the temp I will have to cook at to tenderize them will need to be so low that they will turn to jerky before they get to internal temp...

Sounds like expensive beer. I should have added a tip.

You get a 9 from me just for being able to close that box! Looks great!

I assume there may be questions from time to time for @Donna Fong as a new member of the KCBS BoD. If Chris doesn't object, I'll start a catch all thread. First.... Donna, are you going to continue competing while on the board? I think others have, I'm curious how that complicates things for...

Congrats!

Hines BBQ is just getting off the ground here in town, has a line of rubs and sauces and does catering. Not a competition team as of yet. Anyway, I agreed to be interviewed for his youtube. FWIW, this at least worth a few yucks to you guys. I asked him to blur my face and scramble my voice...

I voted for her too. May the goddess have mercy on her soul, this is a thankless but important job.

True. You could smoke it til done and fridge it, vacuum seal it and Reheat in sous vide up to desired eating temp. You'd likely lose your bark, but I suspect you would if reheating in the oven with tallow or beef stock or whatever anyway. Another method would be cook it til done tomorrow...

I don't suppose that would do well in the mail, would it?

You cooked your very first WSM brisket..... on Thanksgiving...... for that evening's meal. Sir, I have nothing but respect for you on that point alone. Talk about guts. Bravo.

We had a Dave's here in Richmond for quite a while, it died about a decade back. The food as I recall was average, it seemed they really wanted bar sales more than food sales. Table service was terrible. As for one-offs, I like playing those odds vs chains. When my wife was able to travel...

Let's talk about something we can all hate on. How 'bout them Cowboys? (Just a joke, move on.)

I agree, done is done. Personally, I always pull my butts at 190, I know some of you go to 200 or higher. Mine are always a success. So if you stall at or above 190 you can at least confidently take them off the heat, tent them for an hour, and pull.

Well, I have had enough. Heat index right now is 109 here in Virginia. I am heading someplace cooler. Florida. Seriously, it is a bit cooler there. In the mean time, I am going to redefine "low and slow." I am considering leaving a butt on the WSM with no charcoal. With the current VA...

Nope. Nothing to see here, I ain't that crazy. My mother raised ugly children, not stupid ones. It was too hot to spend any time at all out there this weekend. I am going to take my chances with the meat in the fridge for a few more days, rubbed and all. Maybe I'll take off Tuesday or...