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Re: Turkey breast
It's all good. Have a happy Thanksgiving. Just never make that mistake again! I'm trying to get everyone on board with my 3T's system of posting....Temp, Time, Technique, wishful think…2 · -
Re: Wings and Steak(pics)
Looks awesome. Nice to see a fellow Vol fan doin what we do!1 · -
Finally, crispy skin on my wings!!!! (Pic)
Raised direct, raised indirect, this temp or that temp, air dried over night, corn starch, etc......none of it worked for me in the past when it came to crispy skin. This time I cooked them raised in…2 · -
Re: Dizzy & Piggy tenderloin
I cook pork tenderloins very often and I do mine direct, regular grid level, (only about half the firebox full of coal), 400-425 and I have to say, they come out awesome every time. Lightly charred a…1 · -
Re: My Boston butt (step by step w/pics)
The last one I did I pulled at 190 and it was juicy but not near as juicy as this one. Might have just been the meat I guess but I won't be pulling the next one until it reaches at least 205. T…1 ·
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