Akio Stribling
TVWBB Member
Pics from the wife's blog
Two untrimmed 12lb briskets ($1.89 a lb at the local Supermercado) seasoned only with fresh ground black pepper and sea salt.
The two WSMs and the Kamado chugging away.
Two split racks of ribs mounted in the rib rack sideways in the Kamado, seasoned with salt, pepper, cayenne, ground chipotles, and turbinado sugar.
The same racks about 5 hours later, with a brushing of 50/50 Heinz Chili Sauce/Heinz 57, with about half a cup of bourbon because bourbon improves anything.
Chicken wings on the WSM, no water pan, 1.5 hours at 350, two chunks of apple wood. Salt and pepper only. These are great as-is (potato crispy skin) or as buffalo wings, dressed with melted butter and Frank's Red Hot Sauce.
Pulling the brisket after 18 hours and 185 degrees internal, the boy wondering why he isn't eating yet. A little dryer than I like so after an hour rest and cutting, I soaked it in a can of beef consomme. That helped a lot.
Two untrimmed 12lb briskets ($1.89 a lb at the local Supermercado) seasoned only with fresh ground black pepper and sea salt.
The two WSMs and the Kamado chugging away.
Two split racks of ribs mounted in the rib rack sideways in the Kamado, seasoned with salt, pepper, cayenne, ground chipotles, and turbinado sugar.
The same racks about 5 hours later, with a brushing of 50/50 Heinz Chili Sauce/Heinz 57, with about half a cup of bourbon because bourbon improves anything.
Chicken wings on the WSM, no water pan, 1.5 hours at 350, two chunks of apple wood. Salt and pepper only. These are great as-is (potato crispy skin) or as buffalo wings, dressed with melted butter and Frank's Red Hot Sauce.
Pulling the brisket after 18 hours and 185 degrees internal, the boy wondering why he isn't eating yet. A little dryer than I like so after an hour rest and cutting, I soaked it in a can of beef consomme. That helped a lot.