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re: What y’all smoking
Posted on 7/30/22 at 9:38 am to CorchJay
Posted on 7/30/22 at 9:38 am to CorchJay
Probably doing some wagyu smash burgers. Going to try them like I saw Michael Symon do on his show - put the cast iron skillet on the grill and then cook the burgers in the skillet.
For y'all still "struggling" with brisket, this is what I've found works on my Masterbuilt electric smoker. Rub is a simple 2:1 mixture of coarse ground black pepper and kosher salt. Smoke naked over post oak chips at 250-275 until internal is between 165 and 170. At that point, wrap in pink butcher paper and smoke until 203ish. Pull, put in a cooler (still wrapped) surrounded by towels for 3-4 hours. Internal temp will fall to about 150ish. Unpack/unwrap and cut.
I smoked a brisket flat and a pork butt over a mix of hickory/post oak on 7/3 and got the best brisket I have done yet.
For y'all still "struggling" with brisket, this is what I've found works on my Masterbuilt electric smoker. Rub is a simple 2:1 mixture of coarse ground black pepper and kosher salt. Smoke naked over post oak chips at 250-275 until internal is between 165 and 170. At that point, wrap in pink butcher paper and smoke until 203ish. Pull, put in a cooler (still wrapped) surrounded by towels for 3-4 hours. Internal temp will fall to about 150ish. Unpack/unwrap and cut.
I smoked a brisket flat and a pork butt over a mix of hickory/post oak on 7/3 and got the best brisket I have done yet.
1
Posted on 7/30/22 at 10:10 am to PJinAtl
It’s gotta be easier on an electric smoker.
I have an off set smoker.
I have an off set smoker.
Posted on 7/30/22 at 1:08 pm to CorchJay
My wife and I are grilling some steaks tonight. If I was in Florence I’d be hitting up Handy Fest. Seems like that always happened directly before HS practice.
Posted on 7/30/22 at 2:33 pm to jangalang
About to smoke some chicken qtrs & make some white sauce.
Posted on 7/30/22 at 3:47 pm to WarEaGAL
Ricks BBQ has good white sauce. What’s the general recipe?
Posted on 7/30/22 at 5:05 pm to WarEaGAL
Recipe for the sauce?
Posted on 7/30/22 at 6:09 pm to WeagleEagle
Yeah you don’t have to give the big secret to your recipe but is it generally just mayonnaise and a few ingredients.
Posted on 7/30/22 at 6:23 pm to jangalang
Most white sauces are a lot of mayo, vinegar, and black pepper and then after that is where people tend to get creative.
Posted on 7/30/22 at 7:54 pm to jangalang
This is generally how I make mine, you can add horseradish if you want but I don't.
1/2 cup mayonnaise
2 1/2 Tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish---I don't use
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper (pinch)
2 teaspoons sugar
Mix well with whisk, add tbs of water if too thick, refrig at least 4 hours.
1/2 cup mayonnaise
2 1/2 Tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish---I don't use
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper (pinch)
2 teaspoons sugar
Mix well with whisk, add tbs of water if too thick, refrig at least 4 hours.
This post was edited on 7/30/22 at 7:59 pm
Posted on 8/1/22 at 9:52 am to CorchJay
quote:
What y’all smoking
Durban kush
Posted on 8/7/22 at 6:32 pm to Leto II
Prey (Predator movies) on Hulu is purrrty good if I so must say so myself.
Posted on 8/7/22 at 7:50 pm to jangalang
quote:
Yeah you don’t have to give the big secret to your recipe but is it generally just mayonnaise and a few ingredients.
I know a guy with a secret recipe that has burnt ketchup as an ingredient.
Posted on 8/8/22 at 12:48 pm to HailToTheChiz
Smoked a butt yesterday
Posted on 8/8/22 at 4:25 pm to WarEaGAL
And to not say it behind your back, "Gal, you've got a fine butt there".
Posted on 8/21/22 at 3:46 pm to awestruck
I got 2 chickens rollin again this afternoon. Turning into one of my favs.
Smoked chicken
Glaring butter rice
Steamed broccoli
Heated browned rolls
Smoked chicken
Glaring butter rice
Steamed broccoli
Heated browned rolls
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