|
Flaggy posted:How much was it at Whole Foods? I want to say that an 8x10" piece was $20+? It couldn't have been more than 2-2.5lbs.
|
#
¿
Jun 20, 2013 01:26
|
|
|
|
| # ¿ May 15, 2024 15:48 |
|
|
jonathan posted:Foiling the meat, is it just to shorten the stall ? That's what I assume, but on YouTube its common to see ribs being foiled, which I figure wouldn't stall much. With regard to ribs, search for the 3-2-1 method.
|
|
#
¿
Jun 22, 2013 14:02
|
|
|
Scott Bakula posted:What causes the stall? This sums it up nicely.
|
|
#
¿
Sep 7, 2013 20:02
|
|
|
coronaball posted:Can someone link to that cast iron WSM door again please? I'm having crazy temp fluctuations lately, and I'm fairly sure that the door is the problem. Cast iron? You mean the Cajun Bandit one? It's aluminum but it's nice because it actually seals.
|
|
#
¿
Mar 15, 2014 03:21
|
|
|
coronaball posted:Cajun Bandit, that's the company. I meant stainless steel, not cast iron. Ah yes, it's ss. Once you get one you'll wish they sold the nomex gasket for the lid separately.
|
|
#
¿
Mar 15, 2014 03:34
|
|
|
ut755ln posted:I may have posted this before, but when it comes to smoking there is an easier method. Heat your kettle, green egg, smoker to 300 degrees. Cook your brisket, pork shoulder for 2 hours. At this point it will have developed a bark and a decent smoke ring. Double wrap the meat in heavy foil. Place the foil wrapped meat in a cheap sleeping bag. Take the meat and jam it in a cooler, the tighter fit the better. Let it sit for six to 8 hours and you are done. There's no way a makeshift Cambro is going to be able to finish off a pork butt after only 2 hours via carryover. Hell, I wouldn't trust it to hold a finished butt at a food safe temperature for that long.
|
|
#
¿
Aug 20, 2014 17:32
|
|
|
revmoo posted:Just threw my first chicken on the smoker, a 3.5lb Amish chicken. 165F?
|
|
#
¿
Aug 23, 2014 18:52
|
|
|
Atomic buffalo turds!
|
|
#
¿
Jun 12, 2015 13:53
|
|
|
|
| # ¿ May 15, 2024 15:48 |
|
|
Trane posted:I roll the ribs and use a skewer to keep them in place. I can fit 5 racks per grill in my 18.5 WSM. 5 per rack?! Pics!
|
|
#
¿
Aug 13, 2015 15:47
|
|