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TUTTLE871
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- TUTTLE871
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The Cen-Tex Smoker said: You might switch them after the stall so your brisket develops a good bark. Your pork is going to rain down a half gallon of water on your brisket during the cook and that keeps the bark soft That seems to be my dilemma…
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I did one a while back also where I steamed the cauliflower with garlic cloves also, threw it in the Kitchen Aid and let her rip for a while a little butter added (trying to be healthy) and some Salt&Pepper, and Parm Cheese. Came out pretty go…
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Griffin said: Of course you can, silly boy. That's how I'd probably do it, set up wise and temp. Thank You Yoda. Im thinking starting them Friday night so they are ready for transport on Sat.
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That looks incredible, reminds me of the way my Granny used to make fried chicken along with the gravy. Only thing different would she would have a giant can if crisco involved. I always said if I get the choice of what to eat for my last dinner …
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I use a food saver, LC, and Thermapen works just fine. I looked into the machine and thought It was pretty pricy.
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I just got up to Kansas this weekend for a race and unused my 50 and my Roadie for the trip, had them outside my trailer and a guy comes up and starts talking about the Yeti and tells me he has the biggest one they make. We talk Yeti shop for a whi…
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Limbs down in my neighborhood and power was out for a while, I left the egg outside in its table, I figured if a tornado was going to take it so be it. It would also of taken my 5k pound pergola also. Drove by White Rock Creek and that thing is flo…
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I don't know if I hit 2:41:16, thinking closer to 2:32:12 and the water was not circulating.
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What about " the legend of chaw"? I just watched it and laughed my ass off.
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The Cen-Tex Smoker said: you are on thin ice with those times and temps. really need to be careful with chicken and pork especially. 135 for several hours is bad. download a SV time and temp chart and stick to it. it only takes 1 cook to go wrong…
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Griffin said: Have you tried doing one breast regular and one sous vide side by side to compare?Yep did the Pepsi challenge test on my wife last week and she chose the Sous Vide version. I think You can tell the difference.
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Thats some redneck engineering right there. Looks very interesting.
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I love cooking PM, bought some truffle oil last week and give it a dose on top after my cook and it's out of this world.
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Wow 3 Bills you can almost pick up a mini now. That's awesome!
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Well a Mexican blanket always makes you feel better.
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Looks interesting, Stop by Jimmys and try the gluten free dough next time you are down here. And then we will go get a few cocktails.
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High Powered pellet gun is what I use, And then put the head of a squirrel on a pike to warn other squirrles I am serious this time. I need to stop watching Braveheart.
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Just ate the salmon off this contraption and forgot to take pictures( sorry folks). I have done salmon before on the egg with a cedar plank and standard skin down and this way was mouth watering. The wife was floored by this new way. It is kinda a …
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Yep this was a trial run to see what I thought, the next time I will go to bottom vent and try that route. Since I had the pieces all in place I figured what the hell and lets see what happens. I am ready for the 100 degree days I think.
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Kings Hawaiian for me.
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travisstrick said: Dude, I have been using Central Market Mesquite lump from HEB for a long time. It is my favorite any price. They just came out with an Oak lump. It is equaly as good. $12.99 for 20lbs and every HEB I've been to has it. Same thi…
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Chubbs said: Can't say I have egged mountain lion??! Is that what I am reading? Thats what I thought also, I hunt alot and have never had Mountain Cat or never heard of anyone eating it.
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I would'nt, I would think you would get a fishy odor coming off the wood. But it's worth a try and see waht happens.
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@griffin Thats an interesting read about tapioca flour.
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@griffin not sure what was in the dough. I would think a tapioca flour or something like that, I bought them pre made.
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As what LS wrote that sounds real close, some people eat more and less and plus sides also. You should be good with two 8 pounders.
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Thats two 8 Pounders right there, Bone in though.
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And hard to find meats and cheese.
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Jimmy's who? Don't tell @griffin or he will be taking the journey down here and ruining my good name there.
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Dough was real good, it was very tortilla thin. But I like thin crust pizza.