Search results

I've been asked to smoke some Lamb for Easter (I believe a leg but not sure yet). Never done Lamb before so hoping for some advice from the more experienced here. Has anyone ever used the recipe listed under the Cooking Topics? Or perhaps a recommended recipe that you've tried before? Between my...

I have a 11-14 lb'r coming in from Snake River Farms on Thursday. Did this last year for the Super Bowl and it was OUSTANDING. Made some burnt ends out of the point. My biggest regret was not grabbing enough (slices and ends) for myself because man did that stuff fly off the table within...

Very similar to what is used for Houston's Hawaiian ribeye, which if you had before, is pretty darn delicous. •1/3 cup of apple cider vinegar •6 oz can of pineapple juice •3/4 cup of soy sauce (light or low sodium is highly recommended, regular makes it too salty) •1/2 cup of brown sugar...

Can't wait to use it. Purchased on Amazon...through this website of course! Time to ditch the old Char-broil.

Just purchased 17lbs of it (chunks) from Fruita Wood Chunks. Really looking forward to giving it a try. You just don't see peach wood in Los Angeles so the $31.00 is worth it to me. Lots of other woods on there that I'd like to try someday.

Having a brisket delivered this Friday that will most likely still be frozen upon arrival. What is suggested for the thawing process if I plan to throw on the smoker late Saturday night? Brisket will be between 11-14 lbs. Thanks in advance.

I'm buying a 11-14lb Wagyu to smoke for the Superbowl. Ordering from Snake River Farms today. I've already did a bit of research on this site about Wagyu's, but wanted to get more current opinions from those that have gone down this road before. 1. Cooke time - From what I;ve gathered, a...

I did it for the first time last year and it was amazing. So flavorful and the family raved about it. Doing two this year. My buddy had a taste and begged for a position on the 2nd rack for this Thanksgiving

Not sure how many of you tried this, but I had my first experience with it a couple weeks back. I have since purchased 2 more bottles (I had the orignal and now have the "hot" and mustard sauce). Outstanding! Some seriously good stuff. I think I'm sticking with it for all meats for the...

I'm planning on brisket over-nighter tomorrow. I've never done a Costo brisket and was wondering about the quality? I love the quality at Bristol Farms (high end market) but the price per lb is just silly. Thanks.

Is there a good combination or natural mix for rubs and sauces? Sweet rub with sweet sauce? Spicy rub with a spicy sauce? I know it's "to taste" but curious if any consistencies?

Aren't they the best? The BOMB Threw a 7 lb'er on about 9pm last night, pulled it off around 10:00 this morning. Bad Byrons Butt rub and a nice injection produced fantastic results.

This past weekend I decided to follow Larry Wolfes Pepper Stout Beef recipe (simply because it looked so **** good). A few changes: Don't care for Guiness so went with Negra Modello, which was suggested by another member. Worked very well. Also substituted one jalapeno for a red pepper. Used a...

Have always done BB's 'till this point and was determined to give beef ribs a shot after seeing so many fantastic threads and pics on this site. Purchased 2 lovely racks yesterday from Bristol Farms. Marinated one overnight in Stubbs beef marinade and the other rubbed with Texas BBQ original...

Tomorrow I have a 5lb brisket that I will be throwing on around 7am. Using pecan and apple wood (maybe hickory and pecan). I'll throw the ribs on about 6 hours or so after the brisket. My question in this case is what about the smoke wood? Nothing left after 6 hours so do I add more for the...

Firstly, Happy Thanksgiving everyone! Smoking a couple yard birds today using the said recipe. A couple questions: Recipe/brine calls specifically for a 12-14lb turkey. If I have a 10.5 lb'r, does it make a difference with the brine time? I still went the full 24 hrs. Also, doing 2 Turkeys...

On my 2nd midnight cook and things couldn't be going any easier. 6lb butt on at 1130pm, reached desired temp just a few mins after 12. Set Maverick ET73 smoker temp at high 260 and low 225. The alarm went off ONCE all night (over 260) and it's been holding steady between 225-238 for the last 3...

Had my first one 2 weekends ago and really enjoyed it. Pulled pork sandwiches and nachos on Sunday late morning while watching football. Tonight I have a 5lb butt and a 5lb brisket going (about 15 mins ago). Hoping the butt is ready around 8:00am - that would be perfect. Give it an hour 1/2...

Took the day off from work to hang out with the kids on their Easter break. Up at 0600 this lovely, sunny SoCal morning with a prime 5.5 lb brisket rubbed (Texas BBQ) and on the grill by 0700. Almost 4 hours into it and holding steady at 238 for the past 2 1/2 hours (Maverick probe through top...

Didn't get to bed until almost 0130 this morning (drinking like a teenager...and THAT I'm not), but still got up at 0500 like a good soldier to prepare for todays cook! 2 beautiful bone-in butts, one rubbed with Bad Byrons and the other with John Henry's raseberry chipotle. On the grill at 0620...