It's a "Power Rub" meaning that you don't use it straight. Most use it 50/50 with Turbinado sugar.
I could name 50 competition teams that use it but then I'd have to kill you :silly: (or they might kill me!)
Seriously, it's very …
You will be fine. That wagyu should have lots of internal (marbled) fat. I cook normal briskets @ about 325 for a couple of hours in the middle of the cook sometimes. I do it on purpose, you did it accidently. Both come out good!
I believe that the only REAL requirement is that you use beef (moo) and pork (oink) and make them like meatballs.
Many moons ago, Moink Balls were meatballs made with ground beef and ground pork or pork sausage. More recently, they've become mea…
I guess it comed down to a personal preference.
I want my beef to taste like beef, not like pork.
I want my pork to taste like pork, not like beef.
So I always let pork drip on pork and let beef drip on beef.
Like I said, it's a personal…
Egged food does NOT have to taste smokey. It can, but it doesn't have to.
In MY opinion, smoke is just another spice. Too much of it can ruin your cook. Just the right amount can make some things heavenly. And I grew up in the South with smok…
I probably shouldn't say this*...
BUT, when you order, try a jar of their NEW Smokey Mountain Sauce. Now I have to keep 3 kinds of Blues Hog Sauce around.
*if too many people order, it'll run out, too :(
:laugh: :laugh: :laugh: :laugh:
Mine always gets to 140 if I am sharing. Less for just me. :woohoo:
I bet that I can guess the temperature.
I'm in Orlando. I'll be cooking the Sam's Challenge in Orlando the last weekend in August.
Nole Egger wrote:
I know Sonny's :( But hey, I will try to make her happy with it. It is about the only place that has sliced pork and she has no tolerance at all for pulled. I on the other hand like just about anything at a BBQ restaurant or n…
Listen to Little Chef.
She KNOWS what she is talking about. That will be one FANTASTIC pork loin. It won't matter if you slice it thick or if you slice it thin. It will be the BEST sliced pork either of you have tasted. You will both forget ab…
If you are ordering from Hawgeyes, Yes, they are out right now. A new batch is expected before the end of the week. Since most of Hawgeyes customers are used to orders shipping out immediately, they decided to let everyone know ahead of time that …
Little Chef wrote:
Please don't fall for the IQF frozen bags...they look all nice and plump, and shrink up to nothing once all the water they've injected cooks out.[/quote]
Thanks for saying that. You saved me a lot of typing! :laugh:
What is the charcoal that you now use? Is it lump charcoal or briquettes?
Lump looks like tree parts that have been charred but still retain their "natural" shape.
Briquettes look like they have been molded into a "pillow" looking thing.
OK, I (think) I understand all of that. :unsure:
The way I usually chill is to seal the meat in a plastic bag (either Zip-Lok, or if I am at home, FoodSaver) and then plunge it into a cooler with a slurry of ice and water. I am guessin…
Here is a thread that you started.
Great inspiration and a fantastic tribute to the MINI Big Green Egg.
Thanks for it!
Little Chef wrote:
His name is M - I - C...... K - E - Y.....M - O - U - S - E!!!!
As Mickey Mouse would say.... "See Ya Real Soon!!" :laugh: (Too bad there is no music notes emoticon... )