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Marvin
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This answer will not help with your present situation, but in future: we make pulled beef by cooking the chuck just like a pork but. At 200 internal, take off the roast; let it rest awhile in foil and a cooler; then pull and mix with whatever BBQ f…
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Check the search engine for the puerco pibil. It's a spicy pork stew wrapped in banana leaves - quite good. Smoked pineapple compared to pineapple is ....well, smoked. I liked it; some guests preferred the raw pineapple.
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Cornish hens, pork roast, pork tenderloin, goat shoulder, lamb stew, chicken parts, turkey parts, beef ribs, beef short ribs, lamb shanks..... I think I could go on for longer, but you get the point. You're limited only by your imagination - and tem…
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Salmon, lamb shoulder, leg-of-lamb, beef chuck roast, pork loin, puerco pibil, baked beans, pineapple, chicken, turkey. duck, pheasant, venison - and others that I can't recall. When smoking the clod, plan on serving it sliced like brisket; it won't…
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That is the way we do all flats. Most of the time, we add no extra liquid. The meat will supply its own from the fat drippings and from steam. If you believe in Dr. BBQ's "Big Time Barbecue Cookbook" (I do), he makes a flat-footed statement that the…
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I appreciate the steering and agree with the statement. I simply presumed that the smoke was added at the beginning. However, I don't believe that the smoke intensity will be any more after one hour no matter which hour it is applied during the cook…
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Most of the smoke flavor is attained in the first 30-60 minutes of the cook; after that, not much difference. There will be a bit more smoke flavor if the meat is put on cold instead of room temp., but added smoke after about one hour isn't much. Th…
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We pull ours at 200; let it sit wrapped in a cooler for an hour or so; pull; mix with favorite BBQ sauce (not too much; just to keep it moist); serve with buns, slaw, hot sauce and more BBQ sauce for those who want it.
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Look up recipes for pastrami on this website. Effectively, that is peppered, smoked corned beef. Usually the smoking is done at low temps to 160 degress meat temp; slice thin; kosher rye; dark mustard. Enjoy!
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To get rid of much of the fat, braise the ribs for 3-4 hours in beer, broth, vinegar and spices. Finish them with a quick hot and fast grill in order to put a crust on them. The fat will end up in the cooking liquid. If you skim off that fat and boi…
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Well done! I usually braise rabbit quarters in broth, wine and herbs. A second method that I learned in a French Provincial cooking school was to paint a rabbit quarter with Dijon mustard, put a sprig of rosemary on it, wrap in foil and through the…
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Sounds right. I'd go to 350-375. The only issue is to make sure that the stuffing is cooked to 165. Enjoy!
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We've done large (16#) chuck roasts simply with a rub, indirect slo heat, and pulled at 195-200 - just like pulled pork. Instead of a Carolina vinegar sauce, we mix the pulled beef with whatever bbq sauce we're using that week. It really is easy. It…
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One and a half hours per pound; enjoy!
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Thanks for the kind words. When they bring me venison or some other stuff that I don't have very often, I've been known to share. Once someone brought me a snow goose. I cooked it and returned it (didn't like the taste); but still - a grateful patie…
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Stick a thermometer in the meat and take off at 190-200. For saucing: just the last 20-30 minutes.
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They're right - not lo-n-slo for this cut. Grilling this cut, Greek style, is always a hit. Open up the wrapped leg and butterfly it so that it is as even in thickness as possible (it will remain uneven, but you can get close). Place slivers of garl…
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They're right - not lo-n-slo for this cut. Grilling this cut, Greek style, is always a hit. Open up the wrapped leg and butterfly it so that it is as even in thickness as possible (it will remain uneven, but you can get close). Place slivers of garl…
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The Egg may stay too warm for that period. I would put it in doubled wrapped foil with a little liquid - drippings from the cook and put it in the oven at 170 until ready to slice. Good luck.
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I do pp with bone-in butts without any problems. The usual wisdom is that the bone adds more flavor when cooking almost any meat portion.
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Nice to hear that they are alive and well. I still have one bottle of Ken's E-Z Life rub. Really one of the good guys; a few years back, we traded Angostura bitters and orange bitters - essential additives to martinis.
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Here's another "how-to". We have the butcher cut a 5-6 lb chuck roast (bone-in). Remember the chuck is the cow version of pork butt. Coat the roast with a cow-friendly rub (e.g. DP's cowlick) and cook just like a pork butt at 235 dome until internal…
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You can fix the "bland" part of the Sephardic chicken by adding some Harissa (Moroccan chili paste) to the mix - perhaps under the skin. Happy Pesach!
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You first plan is as we do it: up against the porch wall under a 13 foot ceiling. No problems. Having said that, I recently learned that the firecode in our State says that a grill can not be closer than 10 feet to the building :ohmy:
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Sounds like that is a method for koshering any meat. Basically they bury the meat in salt. Kosher meat is definitely saltier than the regular brines that I use. have fun!
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I'm a big fan of cooked rabbit; thanks for the reference.
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The grocers here in upstate NY all have unbrined, fresh or frozen turkey.
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In contrast, we always brine our turkeys cooked on the Egg. A lot of what you read on the Butterball site is correct; some is not. Definitely do not brine a turkey that has been processed by adding flavors, "juices", fluids, whatever. If a turkey ha…
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The chances of a "flat" drying out with purely lo-n-slo is very high. After an internal temp of 160, put the "flat" in foil, raise the dome to 275-300 and cook until internal is 195-205 or passes the fork test. The whole thing should take
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Too lean. Won't work well. This cut is useful for thinly sliced pit beef for sandwiches. Chuck roast, cooked lo-n-slo to 195-205, makes great pulled beef: rub and wood flavor of your choice. Have fun.