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Re: Need suggestions for a small pork loin
I also like them cooked direct. They cook surprisingly quick. The hotter you grill, the more carryover temp you will have, so don't be afraid to pull at 135 then rest for 10 minutes. Bacon wrapp…1 · -
Re: Spatchcock chicken disaster
Howdy @jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The …3 · -
Re: Huckleberry glazed chicken wings with Crossroads rub ... yep, it works
Ooo lah lah! Happy to help with some of the flavor, but you knocked those out of the park. That's a serious attention to detail on getting that incredible caramelized exterior. So even, it looks…1 · -
Re: Blackened Grouper Sandwiches.
@dmchicago nice cook! With the sharp flavor of the blackening, I bet it was actually pretty solid with the cheese, even though some beg to differ :) Thanks for sprinkling our stuff on your hard-earne…1 · -
Re: Steak and mushroom pizza, Red Eye rub, oak-smoked mozzarella
Dude. That is an epic cook right there! Nicely executed sir. Chris1 ·
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