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Backyard Mike
About
- Username
- Backyard Mike
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Comments
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Pozole, tamales, chocoflan cake
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I have an Instant Pot. The pressure cooker is great (it operates at 11.6 psi so takes a little longer than a 15 psi stove top pc). It's also a slow cooker, which is how I do beans. It has a sauté function so you can brown meat, cook onions, etc rig…
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slovelad said: my wife says I always smell like smoke... i married a skinny girl, so I guess the smell of smoked meat isn't naturally attractive to her lol To avoid getting the smell of smoke in your hair and clothes, you could shave al…
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Every time I come on here there's something else I want to buy! You guys are killing me!
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You could have major problems if it gets loose and falls off and somebody behind you runs into it.
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Looks good! Where do you get your tri tip?
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Very nice!
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ksmyrl said: Congrats, awesome work. Eggs are one of the best things you can eat. And 100% agree, turkey bacon sucks. Don't eat your egg! You can cook fish, chicken, and lean meat on it. Congrats on on your hard work paying off!
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Was it a smoke alarm? Al is cool and he's passionate about his egging!
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In California you also need to print in red letters 2 inches high: DANGER! CHARCOAL IS HOT WHEN IGNITED AND CAN CAUSE SEVERE BURNS! DO NOT HANDLE OR INGEST LIT CHARCOAL!
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McStew said: Nope I haven't seen any RW in Cali As a member of the California Board of Charcoal Management I'm afraid I'll have to confiscate that contraband. You can avoid a hefty fine if you deliver it to my house. We can provide a …
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Wow great deal.
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If I had my BBQ in a wood table I'd treat it with one of these.
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I could be going to Vegas with a redhead in a Corvette. Instead I'm cooking dinner. What's not to like?
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Good choice on the Sansaire. For searing I use a SearZall. Good job on the video!
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Thighs would be less likely to dry out with the cooling and reheating. You could cool them down by putting in Ziploc bags, squishing all the air out, and submerging in a cooler filled with ice water then when they're cold put on ice. If if you can…
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Most of my in-laws only eat beef well done. I don't cook steaks or prime rib for them because I can't stand to ruin it like that. So maybe BIL wanted the steaks to come out like that?
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Oh man, those are rib-0-licious looking.
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Have a cold one or three! You deserve it!
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Dickey's should not be mentioned in the context of "best BBQ" at any time or in any way. If it were an article about God-awful abominations masquerading as BBQ I could see mentioning Dickey's.
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Looks good!
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Nice!
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Pulled off at 195 after 9 hours. Rested about 45 min then sliced and ate. Served with charro beans, guacamole, pico de gallo, and grilled corn.
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Brisket resting. Now grilling some corn
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Hour 7. Temp 166. Wrapping and adding about a cup of mop (beef broth, butter, rub)
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Hour 5. Temp is 155.
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I have Stoker 1 and have never had a problem. The company means well and tries hard but does get overwhelmed. Keep trying them.
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Looking good!
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Hour 4. Temp is 149.
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3 hours. Meat temp is 146. Since there is no point and hardly any fat, I'm worried about it being dry which is why I'm mopping every hour. I'm basically using Dr BBQ's coffee brisket flat recipe except for the injecting and mopping. Going to …