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Best Of
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Re: Birthday Brisket With Smoked Duck And Andouille Gumbo
Really weird cook large brisket stayed in the stall for over 5 hours. The temperature dropped from 143 to 139 during that time so I finally wrapped at 140 and everything worked out perfectly. Really …5 · -
Re: Birthday Brisket With Smoked Duck And Andouille Gumbo
I didn’t hate it.6 · -
Re: What are you drinking....now?
New Riff SB.6 · -
Re: What Are You Chef-ing Tonight, Dr?
Beef ribs with a beef reduction gravy, sweet potato paired with a pear and arugula salad8 · -
Re: What Are You Chef-ing Tonight, Dr?
PSB7 · -
Re: What Are You Chef-ing Tonight, Dr?
Meat Morning on the Large. Started with some thick bacon from our local butcher in Melbourne, FL as the egg was coming up top temp. Breakfast while the egg got to 250 degrees F. Then Conecuh sausage,…6 · -
Re: What Are You Chef-ing Tonight, Dr?
Sear7 · -
Re: What Are You Chef-ing Tonight, Dr?
7 · -
Re: What Are You Chef-ing Tonight, Dr?
Just fired up the LBGE for an Oak Barn Beef (thanks @dbCooper) boneless ribeye.The reverse sear to around 120-122*F. Into the flame: No m ore than 30 seconds /side. And the $$ shot- Great flavour (no…7 · -
Re: What Are You Chef-ing Tonight, Dr?
Sister had a recent birthday and 12 year sobriety anniversary. She wanted beef ribs so I threw on a rack yesterday. She also requested peas, possibly a artifact of the alcohol abuse. ;) The money sho…9 ·
