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I would doubt it. Cornstarch works well combined with dry rubs, but WW is a paste which is more like a thick marinade. I would try coating in WW, and then setting it in the fridge for 1-2 days uncovered on a raised rack.
FTC is for keeping warm for long periods between the cook and serving. If you're going to eat in an hour, just let it sit out and cool down. You can't put 190F meat in your mouth and if you pull that hot you loose even more …
One other thing I probably should have done is maybe flip the chuckie once in a while in the pan?
Thanks all for good advice as always!
Tried to tell you... Flipping it, and keeping some liquid is a hybrid bb…
I like salt, pepper and garlic powder. Any brisket rub works well. Cook to 190-195 IT at 275-300 dome temp. Optional -- wrap at 160. While they are very different than pork ribs on the plate, the cook is pretty much the same.
The official Federal Government guideline is that "The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely." I have found that vacuumed items last a loooong time.
I think the heat might be hotter 1-2 inches above the coals than it is down right down on the coals.. I know this is true of a any sort of gas torch, and that might explain why getting a grid 1-2 might yield better results.
What do you cook with these? I have a few of these but have not been able to figure out the best way to use them. Seems like turning/flipping food would be difficult vs. the usual straight skewers?
I don't care for them …
How long did it set? That stuff is almost impossible to get off. Great adhesive.
x2. However I found I failed to spray enough the first time I used it. You need to spray it heavy on both the egg and the gasket.
I do it. The salt extracts water from steak which concentrates the flavor. It is generally agreed that water does not really add flavor, which is 50% of the reason people dry-age steaks. Rinse the salt off really well, and dry the steak, and does …
I think curing extracts moisture and changes the meat's texture. You might get something that falls aparts, but I think it will be dry and not very tasty.
From the pastrami page of a well respected BBQ website: http://playingwithfireandsmoke.blo…
Exactly why I do L&S in my opinion Turbo doesn't come close............let the arguments begin LOL
I agree ... sort of. For the most part I have abandoned the 16-20 hour overnight cooks at 225. I like starting at 7-8a…
@Cowdogs Its not a state secret. http://www.lobels.com
Good point... I just went and looked... I'd be beating myself over the head if I overcooked one of those porterhouses.
The tri tips aren't too expensive, and they look …
They told me early 2016.
You're just try to upset people.
Here is a fun grill that can distract you until the Mini Max ships.