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Dave in Florida
About
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- Dave in Florida
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Comments
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This is what I do and haven't had spares or baby backs come out dry or anyone who didn't enjoy them yet. http://eggheadforum.com/discussion/1144307/my-turbo-ribs-tonight#latest LBGE at 350 dome, indirect, legs up, drip pan with 50/50 mix of apple…
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Great cook and beautiful pictures.
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Use to have the same problem. What has worked for me is open about an inch wait a few sec, open an inch more, you will see the flame flare up a little not not flash out at you, then open.
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Very nice smoke ring. That looks like a great brisket there!
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This worked for me. http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest
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r270ba said: This is the newbie forum. We are ALL always learning from each other. Welcome. Exactly...each of us started new at some point and time. Read, read, search and ask questions. I think everyone is here to enjoy, share, lear…
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Don't get me wrong, I like Dizzy Pig and use them often. But this is some very good rubs that I use a lot. http://www.oakridgebbq.com/ Plus I like the sample pack for only $5.00.
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That looks like a tasty treat there. Congrats!!
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njl said: When you inject a brisket, do you move the needle around, injecting a bit here, a bit there? Does a lot of it come squirting back out as soon as you withdraw the needle? Yes, I inject in many different places. I inject with …
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Rockosteel said: Using your recipe above I produced the best brisket yet for me - thanks Looks great and just a good feeling and wonderful tasting when you get one that turns out right.
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Best handles made. http://dannyscarvings.blogspot.ca/ danlin@nb.sympatico.ca
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It's not an overniter but prime rib is mighty good on the egg.
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I love me a good ribeye steak.
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I would do the pork shoulder or butt turbo style. They are very forgiving, plus it is some dang good eating.
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Man oh man...those look like they would be frigging incredible.
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I use peach on everything. I use different wood from time to time just for something different.
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Dollar store brand for me also.
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lousubcap said: Remove your dome thermo before the burn-that way you won't wrap it around the dial. :)) I learned that the hard way, ruined a thermometer.
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Individual containers.
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I have a pair of these and I'll grab the platesetter after a pizza cook and move it without hesitation. http://www.metalclaysupply.com/Zetex-Plus-High-Heat-Resistant-Gloves-p/59995.htm
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Cookbook_Chip said: Or a pair of channel locks What I have used for 2 years.
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How I did it. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1228059&catid=1
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I'm a member and I like the meat selections. But yes some things I look at and say I'll never use that much.
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This is how I do my ribs. Everyone who has had them give high praise. Just watch the over hang from the plate setter so you don't burn the edges. http://eggheadforum.com/discussion/1150122/time-for-some-turbo-ribs#latest
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SteveWPBFL said: No, sorry, meant the white powder that you sprinkle on. :)) sorry, I never have used the stuff.
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Is this what you are thinking of? https://www.google.com/search?q=Jaccard+45+blade&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
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I just picked up 6 bags yesterday that was shipped to store.
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How I do baby backs or spares. Only 2 hours. Make sure you pull the membrane off the back of the ribs. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1312564&catid=1
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My next concealed weapon with .410 buckshot. http://www.taurususa.com/product-details.cfm?id=841&category=Revolver&toggle=tr&breadcrumbseries=41
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I do pork butts like Charlie Tuna, except I haven't injected. 250 dome while it takes smoke and once at 160, I wrap in foil, bump the temp to 300 - 350 and cook to 205 - 210. I also add more rub after I have shredded the pork. People keep asking m…