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Re: Flaming Lamb, sous-vide style
Man that looks excellent. I'm just wondering how you managed to rescue it from the egg. I'm picturing full welder gear:1 · -
Re: Back in the saddle
Welcome back! The grub looks outstanding.1 · -
Re: Cooked a great Tri-tip on my BGE. Tasted so good that it turned a vegetarian into a meat eater.
That looks great. I enjoy your vids. If I may offer 1 tip- the tri tip grain changes directions so it is better to cut it in half. This video explains it well. https://www.youtube.com/watch?v=gmxHmuV…1 · -
Re: Advice on first time baby back ribs?
+1 on not enough time. I have used the formula: 275 dome3 hours on the smoker90 minutes in foilback on until "finished". I've had good results with this formula. For some, this might b…1 · -
Re: OTish: Your Favorite/Best Blackstone Meal
For philly cheesesteak I would recommend getting a small boneless ribeye roast (or bone in and cut the the ribs off yourself). Freeze it for a little while, and then slice it thinly. This would be a …3 ·
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