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Best Of
Re: OT - What are you doing right now?
Cursing. All of the swear words. All of them.
JohnInCarolina
5 ·
Pepper Stout Beef
Since I have a number of Chuck Roasts in the freezer, the Pepper Stout Beef, seemed like a logical cook on my BGE.
i followed the recipe, except for substituting my own English Special Bitter in lieu of the Guinness. Slow at 250F, getting to the stall at 160F took about three hours and then wrapped in a pan with the peppers and onions, etc. took a other 3 hours to get it fork tender.
It was amazing, tender and flavorful, definitely worth the time, a great way to cook a Chuck Roast. Had my daughters family over For dinner, it’s all gone, no leftovers. Will definitely do it again.
i followed the recipe, except for substituting my own English Special Bitter in lieu of the Guinness. Slow at 250F, getting to the stall at 160F took about three hours and then wrapped in a pan with the peppers and onions, etc. took a other 3 hours to get it fork tender.
It was amazing, tender and flavorful, definitely worth the time, a great way to cook a Chuck Roast. Had my daughters family over For dinner, it’s all gone, no leftovers. Will definitely do it again.
Longtrain
6 ·
Re: OT - What are you doing right now?
Sausage gravy 
Breakfast for me is almost always leftover protein from the egg tucked between a hamburger bun. Got a chance to cook a real one this morning. 
gonepostal
5 ·
Re: Community And Friday Night Foruming
JRWhitee said:You wont be able to unsee that...frazzdaddy said:No way I'm missing DM's demo ,I'm in.
He named it Scarlett...because like her, that bidet has seen some sh!t
Re: Alaskan Deep Water Shrimp
The Alaskan shrimp are very close to the ones in Maine. Nearly the same buttery sweetness as royal reds. Highly regulated, recreational only allowed 3 traps and you only catch a handful on an overnight set. We were halibut fishing so it was something to do every night.
Money_Hillbilly
7 ·
Re: corned beef brisket - gotta cook today but how ?
Woah it’s very good, and most important . . Tender!! First i soaked in cold water then brought to boil as Egg got settled. Dried, cooled, applied coat of canola oil and new fresh Pastrami Rub.
Then On the smoker for 5 hrs, with 3 chunks of post oak at 250F - crust looked excellent, internal temp was still only 180 or something.
Pulled off BGE and slight rest before 15 mins in pressure cooker raised (not touching h20) with cup cold h20 below, high pressure for 15 mins, natural release.
Smelled great, let it cool and cut thin against grain, and DAMN it’s tasty !! Will make some world class sandwiches no doubt. Thanks for helping me along the way.
NDG
5 ·
Re: Sale alert: Creekstone bone-in short ribs on sale.
@Moleman I remove the membrane. Better smoke and seasoning penetration, in my opinion, and there might be a "chew" issue as well.
Here's a recent effort.
Here's a recent effort.
JohnEggGio
6 ·