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Re: Advice needed ribs, corn and burgers
Howdy! I'm thinkin' 30-45 minutes on the corn at your 260 rib temp, but it's just a hunch. And yes, just yank the plate setter out when you pull the ribs off, throw on a little charcoa…2 · -
Re: Adding Wood Chunks During Cook
IMO adding wood part way through the cook is not only not necessary, you are almost sure to oversmoke the turkey. The smoke that you put down on the turkey at the beginning will not go away. I'd…4 · -
Re: Venison back strap
Venison is surprisingly good with a simple treatment….season, sear, never cook past medium rare, and slice thin against the grain. Nice buck!2 · -
Re: What Butcher paper does Aaron Franklin use for brisket?
I'd say no. Imagine it would break up like toilet paper, and doubt you really want the grocery sack flavor.1 · -
Re: How much brisket and pork butt for 90 people?
Howdy Foghorn That looks like about 60+ pounds of meat for 90 people. Or about 2/3 pound of meat per person not counting the wings. I have, indeed, seen people eat that much, but 1/3 of a pound finis…1 ·
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