Search results

It's a protein... tough like brisket but when done properly it's more tender than brisket.

Today my mom and grandmother came to visit. We made a family favorite. Beef tongue. Beef tongue was in the freezer for 1.5 hours. It's easier that way to remove the skin. After that we seasoned with a beef rub. Smoked on the Primo Grill at 275 until probe tender. 195 internal temp. Total cook...

I was doing this on the smoker. But if you do it on the stove. Just bring to a boil and that's it. It will be juicy regardless because of the sauce.

I wa tempted to get more stuff. I did see the freezer case and saw lots of delicious items.

Hopefully we are not getting annoying...lol So we finally went to this butcher shop that many have recommended in our area. Maybe 30 minutes away. http://www.hottingerfamilymeats.com Such a great selection and great service. only picked up this slab of beef back ribs. They were vacuum...

Try this instagram link. 20 sec video. https://instagram.com/p/BVpnDIIB76e/

That's the one. Just used what I posted. Cumin would be good as well. Maybe a bay leave also. - - - Updated - - - I don't know who to fix 😂😂😂

El Pato sauce is good. We always have it on hand

Today's dinner.... I'm missing a few pics from this cook but I can describe it to you guys. So let's do this. Used the Primo Grill to grill 2 pieces of chuck steak about 1.5 lbs seasoned with salt and pepper only. Here's a quick grilling video. Hopefully it works. After the meat...

Glad to be back and thank you all for the support

Neither. Just a regular backyard griller. - - - Updated - - - It's a great cooker.

This steaks were suppose to grilled on Father's Day.... we went to across the street to my neighbors house to say hello and his dad was there. Well one thing led to another and we spent Father's Day at their home... they were suppose to leave and go somewhere else but they told the whole family...

Saturday I arrived from work and Maribel was smoking a slab of ribs. This is what she told me. Seasoned the ribs with caribeque honey heat and used mustard as a base. Smoked at 275-300 using Kingsford and few cherry wood chunks for 2 hours then wrapped in foil with honey,brown sugar and apple...

Congrats 🙌

Happy Father's Day 🍺🍺🍺 Now I want some brisket 🤤🤤🤤

Great presentation 🤤🤤🤤

Welcome to the site. Don't forget we like pictures 🙌

Pass me a plate 😋

Good looking burger 🍔 🙌

Looks perfect! Nicely done.