'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Hey @R2Egg2Q, that looks great, thanks for posting. I'm trying to picture how you butterflied that butt. If I'm right the money muscle is right in the middle. Did you start from a boneless butt and unfold it like a map?
Definitely getting a bookmark…
Hey @TexanOfTheNorth, those look great, congrats! Do you lightly get the corn tortillas to make them pliable? If so can you share details? Every time I try to make enchiladas I end up with a tray full of broken tortillas.
The Cen-Tex Smoker said:
I only do one pizza at a time so can't help you there but I can answer your direct/indirect question (as far as what I do anyway). When I do multiple racks of food, I always cook indirect. As a matter of fact, the on…
Somewhere on here is a thread showing how you can pin the end of the each together and cook a slab standing up (like a ring of ribs). Never tried it myself, I roll XL + AR, haha, but it seemed like a good idea to save space with out a rack.
@Learning to Smoke, I cook tri tip to a much higher temp doing Travis than I do if I'm reverse searing or something like that. For hot and fast I go 134, for Travis I go to 195. Tri tip seems to have enough connective tissue to not fall apart at the…
Yep, it is possible you'll get some sticking before the seasoning really builds up. Use plenty of a high smoke point oil (I like grape seed) for the first few cooks. It will be fine at the start and only get better with time. Definitely do the chive…
I went back to my bookmarks to look for ideas:Chili, deep dish pizza, beef beurginon (sp?), beef short ribs, Shepard pies, potato bacon bombs. There are many, many others, but these are some great alternatives to the old standbys.
Nice one @Doc_Eggerton. I don't think I've ever run across those combs; those are pretty slick. How were those flavors together? Can't really picture where the sun dried tomato fits in, but they do look good.