bbQ'd wings today - @YellowSnow stopped by for a couple of wings and beers. I made a good trade - 3 wings for 3 bottles of some yuppie IPA that is pretty good. Wood give the name except I would have to walk out to the cooler. Had a nice convo with @YellowSnow about life in general and UW football. Hardly pissed off MrsIamnotinLebam.
that is how I rate things - did I pissed her off? scale 1-5 about a 2
He did smoke too many of my cheap swisher sweets
Old people love me. As a student of History I can speak their language and my manners are decent.
Tri-tip roast today. Charcoal with some hickory chunks. Ended up at 136 internal temp after the rest. Sliced across the grain about a quarter inch thick and it's like cotton candy. The day-after cold cut sandwiches are awesome, too.
Tri-tip roast today. Charcoal with some hickory chunks. Ended up at 136 internal temp after the rest. Sliced across the grain about a quarter inch thick and it's like cotton candy. The day-after cold cut sandwiches are awesome, too.
I complete you @BleachedAnusDawg. I cooked two trip tips yesterday. But to 135 with mesquite.
Page 7 for God's sake. Pork butt as we salute America with beer and fire. Powered through the stall without wrapping and kept temps under 250 90% of the cook. Charcoal in the Weber with apple wood chunks.
Didn't get a super heavy smoke ring, but had plenty of smoke taste, which doesn't make to much sense unless the extra fat rendering out of this has something to do with it. That wagyu was definitely worth the small bit of extra cash.
Not BBQ, but bought a sous vide circulator recently and gave it a try at some halibut last night. First time I've ever avoided overcooking fish! It's really a cheat code for perfectly cooking meat all the way through. Now I'm itching to give it a try with some steaks.
A neighbor in my hood was giving this away for free. Picked it up and will start the reconditioning on it. No rust. It’s natural gas and I have it on my patio, just never cooked with natural gas on a grill before.
Needs all new burners, hear plates, flavorizer bars, and knobs. Neighbor said it fired up fine so I am going to skip the igniters.
Comments
Taco Tuesday with the leftovers
Cured pork belly for 2 weeks, smoke completed. Bacon time next
Page 7 for God's sake. Pork butt as we salute America with beer and fire. Powered through the stall without wrapping and kept temps under 250 90% of the cook. Charcoal in the Weber with apple wood chunks.
How long was the cook @BleachedAnusDawg ?
12 hours. Bone-in, approximately 8.1 lbs.
Didn't get a super heavy smoke ring, but had plenty of smoke taste, which doesn't make to much sense unless the extra fat rendering out of this has something to do with it. That wagyu was definitely worth the small bit of extra cash.
nice bark, chief.
Thanks, boss.
Not BBQ, but bought a sous vide circulator recently and gave it a try at some halibut last night. First time I've ever avoided overcooking fish! It's really a cheat code for perfectly cooking meat all the way through. Now I'm itching to give it a try with some steaks.
A neighbor in my hood was giving this away for free. Picked it up and will start the reconditioning on it. No rust. It’s natural gas and I have it on my patio, just never cooked with natural gas on a grill before.
Needs all new burners, hear plates, flavorizer bars, and knobs. Neighbor said it fired up fine so I am going to skip the igniters.
I just changed the oil in my used Honda mower for the first time in like 9 years.