R
Riki Barulich
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RTodays cook 😎
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RDecided on smash burgers last night. 3 ounce balls smashed with onions bacon and cheddar on brioche buns. I forgot how good these are as...
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RRiki Barulich reacted to Michael Richards's post in the thread Cook for one eat for three: Empanadas, Birria, and Tinga!!!! with
Like.
We love Latin food. Empanadas and Birria have been on my short list for a while and I have been overly excited about taking my first... -
RToday was the third and final 'smoke' for me this weekend. So I spatchcocked a chicken and smoked it on the WSM. To plate it we added...
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RSaturday I did pastrami on the WSM. Soaked a corned beef in water overnight then hit it with cracked coriander, black pepper and garlic...
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RGood smoke ring. Looks fantastic
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RNice cook looks really good.
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RWhat was your cooking temp, and how long did it take?
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RVery nice. That’s a huge piece of meat.
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RRiki Barulich replied to the thread Smoke day brisket.It took about 10 hrs, put on at 6 am and took off around 4:15. The lid temp said about 240 almost the whole time. Started to dip a...
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R15lbs brisket Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious...
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R15lbs brisket Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious...
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