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Re: Mad Max - Champagne substitution?
The wine supplies a different taste than juice or water, and much depends on the type of wine. Have done a MadMAx with Chardonnay and with a Moselle - no real difference with the bird, the gravy usin…1 · -
Re: SRF brisket (X2)
You have some really nice meat there, no pressure, but don't screw them up. Byron's is a good choice, go light.1 · -
Re: Rack of Pork Steaks (Dayum this was good)
Indirect - this one had a large fat cap, the spooge pan on the setter waget temp was around 350ºF.1 · -
Re: Raised Direct (How?)
I think firebricks are popular because they are thinner than most regular concrete or clay bricks - typically the fire brick is the same or less than the width of the fire ring, so when you stand the…2 · -
Re: Rack of Pork Steaks (Dayum this was good)
Awesome! I had hot dogs, left over from yesterday's grandson's BD - damn I feel so inadequate... @lakewade - yes, we usually do them as a whole rack - like Prime Rib only pork . This one ha…1 ·
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