Platinum Contributing Member steve from amherst Posted May 7, 2019 Platinum Contributing Member Share Posted May 7, 2019 8 minutes ago, Seatofmtpants said: We are bringing 3 different versions to stores here locally. When you got your jar, we only had the 181, but I have all my runs going back to 2012 and there were some real keepers in there. I just need the fucking label guys to get the hell done, we have our FDA clearances all done (scheduled process). I hope it sells, we will have 750 gallons to unload! We are going to have a honey flavor, the 181, and an Old Bay flavored one (more regional here down my the Chesapeake). why don't ya send me one of each. Enclose invoice or pm me total with mailing addy. 1 Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted May 7, 2019 Advertising Member Share Posted May 7, 2019 (edited) 43 minutes ago, steve from amherst said: why don't ya send me one of each. Enclose invoice or pm me total with mailing addy. I can do that. We are out of the old bay for now (like 2 more weeks until the labels and co-packer gets cranking) but I have the other two that are going into stores (made in a commercial kitchen). I have 2 future flavors that we are going to roll out if this whole bbq dream gets off the ground. I can send you those also if you want. One is a mustard based sauce and the other is a Memphis style that is more vinegar based with a little back end heat. So you just let me know which of the 4 (that I have on hand) you would like. Edited May 7, 2019 by Seatofmtpants Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted May 7, 2019 Platinum Contributing Member Share Posted May 7, 2019 all but the mustard would be cool Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 8, 2019 Share Posted May 8, 2019 Neal Quote Link to comment Share on other sites More sharing options...
racerdave Posted May 11, 2019 Share Posted May 11, 2019 On 5/6/2019 at 8:37 PM, Zambroski said: Yeah, it’s more of a “smoke infusion”. I run 325-350 for about an hour then ramp up to.close to 500 for 20-30 mins then dip the wings in sauce (or re-season) then back on and cool it down. I mean....fucking amazing and no fucking oil frying. I am going to try your wing method Zam Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 11, 2019 Share Posted May 11, 2019 5 cheese custard creamy Mac and Cheese. x2! Neal 2 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 11, 2019 Share Posted May 11, 2019 FINIALLY a day with no fucking rain so I rescued the the grill from the flood zone and decided to do some pork chops 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 11, 2019 Share Posted May 11, 2019 (edited) Seen this in the store, thought of @ckf Edited May 11, 2019 by dz246 3 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 11, 2019 Share Posted May 11, 2019 36 minutes ago, dz246 said: Seen this in the store, thought of @ckf Can you make this crockpotfucksticks profile pic @SSFB? 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 11, 2019 Share Posted May 11, 2019 1 hour ago, Woodtick said: Can you make this crockpotfucksticks profile pic @SSFB? Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 11, 2019 Share Posted May 11, 2019 Is it me or is the price of pork going down? Not even on sale at my butcher? Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 11, 2019 Share Posted May 11, 2019 1 hour ago, Woodtick said: Is it me or is the price of pork going down? Not even on sale at my butcher? That's ok, not super though. Loinbacks are the best ribs IMO. Neal 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 Hey @ckf. It’s been a while since I’ve done ribs the snake method. How long of a cook time and when do you wrap? Quote Link to comment Share on other sites More sharing options...
ckf Posted May 12, 2019 Author Share Posted May 12, 2019 2 minutes ago, Woodtick said: Hey @ckf. It’s been a while since I’ve done ribs the snake method. How long of a cook time and when do you wrap? If I'm going to wrap I usually do that around the 3 hour mark. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 1 minute ago, ckf said: If I'm going to wrap I usually do that around the 3 hour mark. Total hours of cook time. Quote Link to comment Share on other sites More sharing options...
ckf Posted May 12, 2019 Author Share Posted May 12, 2019 Just now, Woodtick said: Total hours of cook time. I usually do 3-1-1 for a total of about 5. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 Just now, ckf said: I usually do 3-1-1 for a total of about 5. 3 on smoke,wrap over direct heat,then finish in the oven at 300? Quote Link to comment Share on other sites More sharing options...
ckf Posted May 12, 2019 Author Share Posted May 12, 2019 6 minutes ago, Woodtick said: 3 on smoke,wrap over direct heat,then finish in the oven at 300? The last hour is back in the smoker un- wrapped , or you could finish in the oven. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 9 minutes ago, ckf said: The last hour is back in the smoker un- wrapped , or you could finish in the oven. Most of the info on the web is 12 hours??? Good lawd. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 11 minutes ago, Woodtick said: Most of the info on the web is 12 hours??? Good lawd. 3-2-1 is the most common method I have seen out there. 12 hours even for a heavy set of loinbacks would get pretty jerky I would think... Neal 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 12, 2019 Share Posted May 12, 2019 3 minutes ago, NaturallyAspirated said: 3-2-1 is the most common method I have seen out there. 12 hours even for a heavy set of loinbacks would get pretty jerky I would think... Neal It all depends on your cooker. I've never heard of anyone going longer than 6 hours and you really need to have your temps down in the 215-225 range to drag it out that long. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted May 12, 2019 Share Posted May 12, 2019 Just now, f7ben said: It all depends on your cooker. I've never heard of anyone going longer than 6 hours and you really need to have your temps down in the 215-225 range to drag it out that long. It would depend on the rack for sure. There are also some water boat cooking techniques that could make a long cook. Neal Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 This is going to be on a 18” Weber Kettle. It’s only 50deg with a bit of wind,so I may start them early and plan on them taking a bit longer? Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 12, 2019 Share Posted May 12, 2019 I need a bigger smoker. My butcher has these 20 to 25lbs but they are long. Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted May 12, 2019 Share Posted May 12, 2019 i don't think the wagyu is worth it not much better than regular. local place does both Quote Link to comment Share on other sites More sharing options...
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