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Re: Serious Barbecue, Adam Perry Lang, Whole Beef Tenderloin With Worcestershire Sauce
Boy oh boy were you guys right. Thanks for setting me straight @JohnInCarolina and for posting the recipe @dmourati Started with close to 8 lbs from BJ’s Wholesale Club. First tenderloin, and next ti…5 · -
Re: Serious Barbecue, Adam Perry Lang, Whole Beef Tenderloin With Worcestershire Sauce
All y'all got me wavering. I *think* I'm going to bowl it straight down the middle and forward sear. Although I'm not the recipe-following type, given the steaks (pun intended!) with a…1 · -
Re: Thanksgiving Leftover Throwdown!!!
Mad Max turkey green and red enchiladas featuring hatch peppers + Cajun cornbread dressing waffles.10 · -
Re: Bacon — 1st Attempt
Yup. Way over-engineered of course. Works great. Have been doing lots of nova lox, some cheese and nuts. Now bacon’s on the list!3 · -
Bacon — 1st Attempt
Maple cure for 9 days. Rinsed for a long while, patted dry, repeppered, fridge sat for 5 or 6 hours, cold smoked with hickory and apple for 5.5 hours. Came out pretty good — not overly salty, not ove…3 ·
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