Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
Comments
-
Got a rather large rib roast for Christmas so I took a couple pounds off for a monster steak tonight.
-
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.
