Doos
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Everything posted by Doos
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That would explain it, thanks.
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I don't really watch much NASCAR but happened to be flipping the channels and stopped on the Bristol race. The place is empty, thought this was a popular race? Has NASCAR popularity fallen?
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Where are the pics slacker?
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ZRT, he was an active member here for a while.
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Think I joined HCS in 03, can't log in to see. The Michigan forum was awesome, made some good friends and had a few good rides.
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7.99 a lb on sale, had them cut to 2".
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They were too big for my cast iron, didn't get the sear I wanted but man they were outstanding. Thanks for the compliments. Plenty of leftovers for steak salad tomorrow.
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6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it.
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Nice night for a Cerveza....how about you guys?
Doos replied to Jimmy Snacks's topic in Current Events
Pacifico is good stuff. Crown and cola for me. Had a bunch of grain belt in MN a few weeks ago, really good beer. -
Meat Church Honey Hog Hot is the winner, great rub. Paired with Rufus Teague Touch o Heat sauce is a winner. Just the right amount of heat. Have some 3lb prime porterhouse for tomorrow. 7.99 a lb couldn't pass it up.
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Baby backs with 3 different rubs. Apple for smoke
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These are on "sale", you should splurge some. http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-wagyu-brisket.html
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2" prime ribeye reverse sear with hickory, lobster mash potatoes, and Michigan sweet corn. Side of peel and eat shrimp.
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I've read about it on the BBQ forums, nothing positive that I recall. Given its a grain fed ribeye with no marbling I'd guess it won't be all that flavorful, I might try using it for fajitas. I could be wrong in my assumptions. Let us know how it works out.
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Depends on how thick the steak is. Thicker steaks have more carryover when resting, especially if you tent in aluminum foil. Steaks at 1.25" or less have little carryover, 5 degrees or less. 1.5 to 2" steaks can increase quite a bit in temp while resting.
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Been out of town for 9 days...again. Got home last night and hugged the smoker before I said hello to the wife. Its on this weekend.
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Ah sorry, I thought the site you linked was calling slow and sear the same thing as reverse sear. Looks likes a clever idea. Gotta love all the different ways to cooks meat, makes it fun.
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Slow and sear, aka reverse sear, on butt and ribs? I've never heard of that, there's a bark on both after a long smoke. I'd be afraid what searing would do. Reverse sear is how I do all of our steaks and chops. I order the meat cut at 2" or buy roasts and cut them myself. Best way to do it in my opinion.
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They were good, super easy too. 1/4 cup olive oil salt and pepper table spoon of balsamic vinegar and a teaspoon of honey Roast at 425 for 20 min
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It does not have to be smoked Jim, cook it anyway you like. Works great.
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Simple water, salt, and brown sugar brine for 4 hours. I always brine poultry but never pork, will from now on. Used a rub called Dizzy Pig Swamp Venom, good flavor with some nice heat.
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Brined and smoked some 2" thick pork chops. If you guys don't brine, do it, makes a huge difference. Tender and juicy. Stuffed Jalapeno's on the little smoker and roasted brussel sprouts.
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Check out Rosetta Stoned, that one will make your ears bleed.
