Search results

I have a cheap one I picked up on a Black Friday sale at Target. It is the Instant Pot brand. I'm not sure why you would want wifi or pay for a more expensive one. For me Sous Vide is a game changer with steaks and pork chops. Also, we have two people in the house, so I can smoke a butt or...

How did you cook the eggs like that?

I have been using the UltraQ for about 6 months now. It has worked pretty well, but I was sometimes frustrated by how long it takes to ramp up to my desired cooking temp on the WSM 18.5". So, I looked at the manual today (after owning the device for 6 months). There is a setting called Smart...

Does anyone have simple formula for a brine with no sugar?

To me, the one of the secrets to Snows BBQ is that they burn down the logs in a burn barrel, then shovel the hot coals into the pits. Tootsie says she doesn't cook using a thermometer, but rather puts her hand close to the pits and cooks by feel.

Agree. I watched episode 1 and really liked it. I was thinking about building a pit where I can cook over live coals like Tootsie does. Has anyone done that?

There is a book called Tartine Bread that has some fantastic sourdough recipes.

I think you can do on WSM or Kettle (indirect) cooking at about 350-375 for about one hour and they come out great. Just apply a good BBQ rub prior to cooking. I have a BBQ Guru and I cook them 275 for 1.5 hours, then crank up the temp to 350 for 15-20 min and get them crispy. I like sauce on...

If you have a sous vide, you can throw the bag in a water bath at 165 and reheat to perfection.

Looks good, Chris!

Sold. Thanks for looking.

We got invited to a BBQ at a friend's house. I should have stayed home and cooked for myself....hahaha!

For sale is a Lavalock automatic bbq temperature controller. This is a good no frills controller for WSM. Works great. It can control three meat probes and one pit probe. I have only one meat probe and two pit probes. You can buy additional probes from the company for approx $10/probe. Will ship...

Friday Neopolitan Pizza on the Ooni 3. Slightly burnt on the edge, but still delicious. Then, brisket cook on Saturday hot (325 deg) and fast. Brisket was injected, rubbed, smoked at 325, wrapped at 170 deg, and was incredibly tender and delicious. Nice smoke ring, too. Also, tried to keep the...

Pecan and Hickory.

Brisket Chili is the best. Thanks for sharing.

Yes, I debone/deskin it myself. Same anatomy as a chicken or pheasant, so it is pretty easy to do. I made 2. Only took a picture of one, though.

I love Burnt Ends. Nice picture.

If you haven't tried this recipe, you should give it a shot. Sorry about the poor photo, I should have flipped it for the shot. Basically, remove the skin, season the turkey breast with your favorite rub or 70/30 mix of pepper/salt. Keep it light on the salt. BBQ at 275 until the internal temp...