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BajaTom
About
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- BajaTom
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I just got on myself. It's been difficult to say the least.
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We cover with commercial foil and let set for 2 hours and thenm refridgerate over night. Reheat at 275 for 1&1/2 hours in the oven. They will pull just fine. You might put a little liquid in the foil before heating. Good luck to all.
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I just squezze them to see if indent. If they do then they are done. Treat your grill just like your oven. Dependiong on size 400 for 1 hour should be good. Good luck to all.
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Thanks
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Go to Playing with smoke and Fire site. It has a great explination on how to do pulled beef. Good luck to all.
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Get the seafood while your there. I live in the midwest and cannot get fresh seafood except farm raised catfish. Good BBQ can be gooten almostn everywhere these days.Good luck to all.
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Thanks for the info and the pictures
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Thanks for info and the pictures.
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How about Guru. Good luck to all
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It did not get good reviews. They made fun of the price. I like my BGE just fine.
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Go to the $ store and buy a cheap alum pan.Good luck to all.
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Look farther down in the forum and read the post on a similer problem. Good luck to all
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They pretty good. The fat content is pretty high. You cook from a frozen state direct at around 350/375. I season with garlic salt & pepper. Good luck to all.
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What is the fast method for butts?
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Yes the point is what burnt ends are made. Most will put the point back on the egg for a fewe more hours then chop the point and put in a pan and pour sauce over it. They will then cook a little longer to carmilize the sauce. KC is famous for burnt …
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Seperate the point from the flat. Chop the point because it has more fat then the flat. Slice the flat and serve on nice soft buns with your favorite sauce poured over the sliced brisket. I like sliced onions on my sandwich and I will sometimes put …
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I'm a big fan of Gates BBQ. I really like their sauce. I've been to Oklahoma Joe's BBQ and it was pretty good. I hate to say this but the last time I visited Bryants which was a few years ago I saw big roach run across their counter. It really turne…
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I like prosciutto because it doesn't take as long to crisp up. When using bacon I sometimes over cook the scallopes. Good luck to all.
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Here are some wrapped in prosciutto.
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Are you going to cut into steaks or grill the whole loin?. For steaks I grill direct at 550/600 to an internal temp around 130/135. I let rest for 10 minutes. For a whole loin I sear at 600/650 then cook indirect to same internal temp. I let the tem…
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Try toasting them under your oven broiler. Good luck to all.
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You need to smoke ribs indirect at around 250/260 dome. You can also try the 3-1-1 method. 3 hrs indirect, 1 hour foiled with some liquid, then 1 hour uinfoiled direct with sauce the last 20/30 minutes. Good luck to all.
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Cook them just like you would your boston butts. They have a little more ham flavor but they do good for PP. Good luck to all.
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Thanks to all
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I have reset my password. Do you think that will fix the problem? Thanks to all.
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Someone has hijacked my email and is sending spam and viruises out om my email address. What action do I need to take to correct this problem?
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You can have some of our water here in Southern Illinois. We got 4 & 1/2" on Monday. They had to open the spillway to let lake water out. Good luck to all.
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I grill my steaks at 550/600 direct. It will be the best steak you will ever grill. Good luck to all.
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Yes I am interested. Thanks for the info. Tom
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Lizzy has had bad breath her whole life. I tried brushing but got out of the habit. Thanks again. Tom