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Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart. Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).
Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour. 400 degrees for 35 min. Wok and sand setup.
Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz?
More pics to come later when the meat is thawed.
Ruhlman talks about blanching to remove saltiness, never had to do that. I soak for a short time before smoking.
I don't think it would effect smokiness.
I will PM you my address. Can't have too much bacon. j/k :))
Appreciate the kind words Chubbs. I've asked the same questions and others have held my hand recently. ;)
Smell the slab tomorrow in the fridge to give you a baseline. It will be harsh and overpowering. Then repeat every 1-2 days until it mellows.
Haters gonna hate. Dude is laughing all the way to the bank. He loves BBQ and competition BBQ, rolls around in a cherry Camaro highlighting the mom and pop joints around the country, drinks beer with Kid Rock. Besides, he could always go back to Flowmaster...
He's cool in my book. WGAFRA if his education isn't culinary? There are eggers that could smoke some five star chefs.
Guy took the high road with Pete's over-the-top review. Even read where he gave out free stuff on Fallon to all the guests.
Stay classy Guy, got nuthin' but love for ya homey.B-)
Sorry, didn't see your recent reply. Do they even have winter in NC? ;)
Will still leave my first post up, unedited.
Good to see ya here