Best Of
Breakfast on the new mini
For the record Cali, I like a lil "char" on my biscuits. I'd love to see a sliced pic of your turkey fattie! Looks awesome!
BGE Grill Extender Group Buy
I got one for my small, large and another one for for a yet to be conceived egg.cazzy said:I'm debating if I need 1 for my small too. Hmmmmmmmm :-?
New Egg set-up for 2013
Just returned from the 2 day KCBS cook-off in Brentwood.
1st Place Chicken
1st Place Pork
9th Place Ribs
13th Place Brisket
3rd Place overall out of 35 teams....the Eggs have us off to a good start in 2013
Thanks to all of our 2013 sponsors, The Stoker from Rock's Barbque, Dizzy Pig dry rubs, Butcher BBQ Injections and rubs and Santa Clara Valley Smoking Woods. I have great teammates like Matty P, Johnny Yee, Tim Merrill along with my beautiful Bride. We couldn't do this without you guys. Thanks also to the crew at Eggs by the Bay who cranked out a huge Saturday while I was away cooking BBQ today.
Time for a shower and a bed. LOL
1" Rib-eyes, Thick Enough for Reverse Sear?
Well, have experimented with "hot tubbing" or Sous Vide as others call it. The basic idea is to seal the food in vac-seal, baggies, etc. and immerse in hot water, with the water temp set for the desired "doneness" temp of the food. The advantage is that the food hast a set doneness or "target" temp, and will not over cook....Then the food can be seared, etc. for the desired texture / flavors.
As much as I am an old diehard with Q and grillin, this made things easier, time not so critical. desired done temp of a ribeye might be be 120F, and the water will not overcook..iff the water is set to 120. Just sayin, am having fun and ease with the method, and enjoying...
As much as I am an old diehard with Q and grillin, this made things easier, time not so critical. desired done temp of a ribeye might be be 120F, and the water will not overcook..iff the water is set to 120. Just sayin, am having fun and ease with the method, and enjoying...
brisket is on
chris123stock said:I would say good luck but...... you're the man :DThe Cen-Tex Smoker said:I'm right there with you. 12.5 lb, Butt Rub and Oak.
Just a blind squirrel lookin' for a nut like everyone else. Get lucky every once in a while
brisket is on
Of course I'm not lol. I will never understand the mustard thing...
I know you aren't talking to me.....
brisket is on
I'm right there with you. 12.5 lb, Butt Rub and Oak.
Where to buy wire cloth?
I cn suggest ordering from either McMaster catalog or other metal fabrication sources. You can get it in a vast amount of "open" area spacing, meaning the holes.
Help me identify brisket, please?
yep, this one needs to be trimmed. Even it up a little and you'll be good