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willrev
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- willrev
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I took this to Thanksgiving at a relative and the turkey was overlooked. The ham was GONE!
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Just pulled the brisket at 11pm. Meat was at 198 degrees. wrapped in several swimming pool towels and into the cooler for the rest. Smells awesome.
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I have a large Delta Unisaw 220 volt. I used to run a cheap ryobi and got tired of burning hardwood and tearing up blades. Just not enough horsepower. I love the unisaw. I can cut through 4x8 sheets of cabinet grade ply by myself with an outfeed tab…
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Well, well well. That Tru-Tel is 200 degrees off. It is right if you look at Celsius. I fogot I had a remote BGE digital with dual probes for meat and smoker. The Dome thermo reads 430 deg. The digital reads 240 and meat is currently 150 deg.
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Have one of the tru-tel better grade dome thermometers but it seems a lot more sensitive than the original BGE. Maybe too much. I will check it with the digital. The advantage from my point of view was to make sure the fire did not go out. I have ha…
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Yeah, I understand the air thing, but sometimes you have to do what you have to do. I might also soak some wood in hot water and throw on. But the fire is not rip roaring. Thanks for the help.
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My all time favorite is PG or Paul Gamirian. He is a boutique cigar, but not too expensive. Best smoke ever. He does not advertise like some. So it may be unfamiliar to some. Excellent. I also live AVO maduro. The Churchill brand (not size) are exce…
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Progress. Finally figured out the picture posting.
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Progress. Finally figured out the picture posting.
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Ok. Let's try for the sausage pictures. Hope this works this time! Yikes!
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http://s921.photobucket.com/albums/ad51/willrev/Sausage Making/ I think this is the URL for the sausage pictures :blink: Hope this works. Let me know.[img size=150][/img]
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Is this the right way to post a link for pictures on photobucket??? http://s921.photobucket.com/albums/ad51/willrev/Sausage Making/
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I have had a few Texans share that "secret". Maybe it just tenderizes it with all the acid in the Coke. Who knows. It worked last time. You don't taste it a bit. So, maybe it does work or maybe I am dumb to believe it, but after you try it, you migh…
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I will take a look at the Elder Ward. Thanks. That sausage smells awesome. Been in the fridge about an hour.
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I have had mine for over a year. Get the large. It is the most popular size. You will not regret it.
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Thanks. There it is. I will save it this time.
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I bought a Universal brand meat grinder and sausage stuffer - hand crank at ACE Hdwe. It had three sausage stuffing tubes and two different size grinder plates. I used the fine plate to grind the boston butt. I used a pound and a half of butt to two…
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Thanks. Sounds great. I have a kitchen aid stand mixer to grind meat. Need to get a stuffer. Got a source for the casings?
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It was one of the Texans who told me to soak it in Coke overnight to help break it down some. Some say soak it in an acidic juice. I did not use much Turbinado sugar, only about two teaspoons for a 12 pounder. I read that on the Dizzy Pig website so…
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I bought my first "packer" brisket last week. It said "USDA" Choice. It had the thick fat cap and was 12 pounds. It was my first one on the egg. I made two Texans at work cry and two other Texans gave a North Carolina boy between A- and A on the bri…
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It's been weeks since Thanksgiving and I finally lost that 10 pounds I put on eating all that Mad Max gravy! Dang it was good.
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Sweet spot working. Temp is maintaining well.
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You guys rock. Thanks for the 250 sweet spot tip. Going to adjust the vents.
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Well, my Texas friend and coworker said he called his brother in TX who said to soak it in Coke and this was a BBQ secret. I guess we will see.
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She is looking good. At almost four hours on the Egg. Fire started cooling a little too much so I adjusted vents and turned on my small fan on the floor of the deck and pointed it at the bottom vent. Seems like I have trouble maintaining 230 without…
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Ok. I think I have read enough to see that the Mad Max method is the best way to go. The heck with brining the dang bird. I just have to figure out how to get it to thaw in the refrigerator by Thursday morning!!! I feel good about the Mad Max way ev…
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Just got that big bottle of Barefoot Chardonnay for the gravy pan today. May have to drink some to put up with the relatives!!!
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Yeah, back in college, but I found Jesus. Only smoke pork now. :laugh:
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All right. One last question. Cooking temp and time for the 20 pound bird. It seems there is a fair amount of disagreement. If we are to eat at 12:30pm, what time should I put on the bird and at what temp? Max?
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Some people rub their turkey in pig lard. I guess that might be as close as duck fat. Shoot, where I live, I know I can find lard, but duck fat? Maybe at the Chinese grocery!