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Hmm, this looks great, I’m thinking it would be good smoked on the kettle…..

Wow, that’s a great tip - thanks !!!

Interesting, I’m trying to to figure out out what to do with that chain. I don’t have a grinder, kebabs are interesting…. Was also wondering if I could fashion some sort of burnt ends type of cook. Maybe cubed, smoked, and sauced?

So that is after it rested, and after I pulled off the remnants of the burnt wrapper. That pic was from my first attempt. It was a whole prime tenderloin, pismo style. It was also my first time trimming and cleaning it. I removed the side muscle (aka the “chain”), but not the extra top part (the...

I posted them in the photo gallery section, here is the link

It doesn’t touch the meat. You put the layer of salt, which creates a barrier. And the cotton is soaked in red wine, so any possible smell or flavor, which is negligible anyway, will not be detectable. And it’s sitting in a bed of fire and smoke. So I would respectfully disagree, I don’t see any...

Looks fantastic !!!

Cloth napkins. Very key detail - they need to be 100% cotton. Don’t want any polyester melting into the food. These will singe and get a little burned, but also let the fire flavor get into the meat.

Not if you do it right…..and use 100% cotton

First thing - happy New Year everyone !!! Decided to do the lomo al trapo again, since it was very loved the last few times, and, of course, it is fun and a bit of “performance art” lol. As always, very simple, red wine soaked napkin, salt, and some sprigs of rosemary. The tenderloin was pismo...

I did it last night, with a prime tenderloin from the purveyor who supplies Peter Luger, so a VERY special piece of beef. Just like anything else else we all do here, if you apply some knowledge and experience, and cook to the desired temp, rest appropriately, not sure its any riskier than other...

I do mine the same way as Josh, great results. Not sure I would do it any other way.

Wow, mouth watering !!!

I smoke a TON of cheeses, I would say the Jacks are ok, but not my favorite smoked cheeses, i think they may be too soft so can get overwhelmed. Cheddars are great smoked, and I would say they can take a lot more smoke, i’ve done as much as eight hours. For others, i HIGHLY recommend fontina...

Mara isn’t actually ours, but the breeder loves the Gmen and she is TOTALLY named after the Mara’s

Finn and Millie, aka Santa’s helpers, are ready for Christmas !!!

You’re welcome. I agree on the pw piece, but people get sloppy. There’s a whole bigger password issue in the world, but I don’t want to turn this thread into a philosophical white paper.

Ok, if it helps, I can shed a little light (20+ years in CyberSec) on how this is a threat even on a fun bbq site. I too, don’t mind if someone sees my pics, but thats not the issue. Probably the most common or likely threat is your account being taken over, the risk being that they get your...

Looks amazing !!!

These are very cool. The idea of frying a turkey terrifies me, but the results look incredible