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Re: permit to introduce my 62 day dry aged rib eye
Nasty looking. Let's see the money shot!1 · -
Re: Hit The Stall
You are getting good advice. I only add for future cooks, whenever you figure out your start time for a low n slow, move it up at least another 2 hours. A butt or a brisket will stay warm wrapped up …3 · -
Re: Help, my ribs suck!
Also, if you want fall off the bone, you will need to wrap them I n foil at about 3 hours in to your cook. I used to foil but not anymore. Here is a good link to ribs: http://playingwithfireandsmoke.…1 · -
Re: Nice thick pork chops
That first pic isn't a pork chop but looks good.....what is it?1 · -
Re: Nice thick pork chops
new it. bourbon with a sphere ice cube. love it!1 ·
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