Search results

I always see those in the store but never pull the trigger on them, do you eat them just like that or is there other delicious plans with them?

I usually take the center grate out but forgot to this time. My last grate got pretty beat up from it.

Yeah I got the vortex a few years ago too, I don't always use it but it is the best way!

I get them at Costco but there is a mix of drums and flats.

I made wings last week for my daughters 9 th birthday. My brother in law told everyone they were super spicy so my daughter never tried them, she told me after so I promised her I would make them again this weekend. Seasoned the wings in the morning and let them sit in the fridge for about 7...

Those look fantastic! I was thinking of doing wings on my WSM 22" for more capacity than the kettle, what temp were you able to get the WSM up to?

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 little so I added some lit charcoal around 2pm.

15lbs brisket Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious. The flat was the best I've done! Happy smoke week end everyone.😋🍻

15lbs brisket Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious. The flat was the best I've done! Happy smoke week end everyone.😋🍻

Looks like I'll be trying the spatchcock! Thank you for your thoughts

I'm going to smoke a turkey this weekend. I've done many many turkeys on the wsm but never spactchcock. What is everyone's thoughts on smoking a turkey, spatchcock or not?

Those look delicious! Did you get all them all done on the same set of coals?

Cliff everything looks delicious! Also I always like seeing things like egg plant being cooked a way I never thought of, im gonna try it.

That looks fantastic! I bet the sandwiches will be just as good!

I really have to make some soon! Whats gonna be dipped into that deliciousness?

I cant seem to get the reverse sear for steaks down either. I've only tried twice though, both times failed, medium well. I will say that I do it with my tri tips everytime and always have great results. I feel it is easier to do with a little smoke flavor too.

Damn that looks good!

That looks awesome, I want some! I wonder if cream cheese would work instead of the velveeta? No idea if it would just a thought.

It was a pop up resturant but now starting first brick and mortar

I ordered a new rub from a BBQ place that will be opening in oakland, Horn barbeque. Tried on some St Louis ribs. 22 wsm for 5 hours at about 235. No foil. Delicious really liked the rub!!! but could have been a bit more tender.