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Foghorn

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@nystad, I'll send you a PM with Word document and pics attached that tell you everything I think I know about brisket...  It may be too much, but it should answer your questions.

  • Re: Reverse sear New York Strips

    FoghornFoghorn
    Good plan overall. Some additional info: 1) How long you can sear depends on the temp you pull them off. At 110 you can sear for about 2 minutes per side and get a great crust - and still not overcoo…
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  • Re: Steak and Taters

    FoghornFoghorn
    The way that looks like bacon sizzling makes me think that you need to name this way of cooking picanha - BACONHA!
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  • Re: OT - What are you doing right now?

    FoghornFoghorn
    1) Are the beef ribs for the cook? 2) Thank you for alleviating my concerns that I might use too much rub.
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  • Re: XL-smokey flavor

    FoghornFoghorn
    Just to be clear. All pieces of charcoal do not have to be fully lit. They just need to have spent a while at a high temp so that the volatile organic compounds (VOCs) that make the "smoky"…
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  • Re: XL-smokey flavor

    FoghornFoghorn
    The XL takes a while to offgas all the VOCs from all the lump. Has the grey smoke cleared before you put the meat on? I've cooked on a L and owned an XL and a XXL. I've essentially given up…
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