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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Purnell: Wood at first will produce a lot of dense smoke. If it was, you should wait a little for it to settle down before adding the meat. The...

I made another one over Christmas. I agree about the portioning ... I made 1/3 the sauce recipe and the bread pudding is easily 20 servings with ice cream. I also agree with the cooking issue. I don't want any pooling liquid in the bottom of the pan . I left this one in water for 2 hours ...

Really looks great!. New term: dry fried?

search around here for: guru smoking jacket water heater I have a guru jacket and it really does help a lot another thing, go waterless. the primary function of water in the pan is to keep your temps down ... not what you want when it's cold ... try loose crumpled foil in the pan covered...

Another bit of too late advice I guess ... Never submerge the probes in liquid only wipe clean with a damp cloth (read user manual) IIRC maverick probes are only rated for 425ºF ... above will fry them (read user manual)

One more point I suppose, try to enjoy your labors, not bemoan less than orgasmic results. Perhaps chase 'nirvana' smoked brisket results if you buy prime quality or better every time.

First off I think K Kruger was suggesting primarily 'Undercooked' and I'd agree. Secondly, try foiling at 155ºF - 160ºF internal. Lastly, 20 minutes is perhaps all you need to rest foiled toweled in a cooler. Slower more even cooling helps the meat retain more moisture.

Cooked some more mock tenderloins today over Jack Daniels Charcoal (briquettes and oak barrel chunks). Really nice smoke, oh yeah! I dumped into a chimney, removed the wood chunks, then dumped lit chimney in keg. The briqs, imho, appear to be infused with JD barrel sawdust. Took maybe 10 minutes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So this statement started me thinking. Is it true that many traditional cooking temps in BBQ originated many years ago when the meat that was available to the BBQer was very...

Yeah it's fine. Give some a try and see what you think.

Sub-boiling point cooks produce the BEST results in my experience so I agree with you, but I'd go further to say they don't just look more moist, they ARE more moist. I've done AA briskets from the same case, both not injected, just rubbed, one high heat one at 200ºF and the low 'n slow is so...

IIRC there is a recipe for it in Ruhlman's book 'Charcuterie'.

I got a solar powered poultry plucker one year ... just kidding Can't decide which of these two is more useless: My wife bought a can opener, for the type of can where you lift a metal ring then pull the lid off (like Pringles chip cans). She's almost phobic of those kind of cans so even...

First if the packaging is snug to the meat (no air in the bag) you might not even notice it's been frozen. Second the type of freezer. If it's been in a regular freezer you might not get any freezer taste at all. If it's been in a frost free freezer for that long even if the cryo has no air you...

Have you considered the Big Steel Keg? I owned a Performer for a year, sold it after buying a Big Steel Keg. I also gave away my four burner gasser with rotis and infrared ceramic burner. I still own a 18.5" WSM, but it's been in the shed, I've not used it since March. I also have a spare...

It's a potluck ... usually means lots of food. Already a bunch of dogs and 30 lbs of chicken. I think 2 butts would probably do, but I'd do 3.

Thanks for posting that seems like 1/3 of it deals with shellfish I learned 3 new words today, but could have died happy in ignorance, not knowing what balut was

I haven't used pulled pork but I use smoked chicken, smoked sausage then shrimp at the end.

This is an Asian themed tzatziki sauce. Good on Vietnamese subs, teriyaki wings, veggie dip, spring rolls and some kinds of sushi (so I'm told about the sushi). 16 ounces plain yogurt, drained 1 medium cucumber, peeled, seeded, and finely chopped 5t S&P wasabi powder (S&P is the brand I used)...

I made Vietnamese subs on my Big Steel Keg the other day and wow! Really pleased with first attempt for a from scratch recipe. 5lbs Beef Flank Steak Marinade for 12 hours at least. Blot the flanks on paper towel. When grilling is almost complete get a couple of coats of the sweet baste on...