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Re: A couple of slabs of beef
Thanks all. @johnmitchell it was about 6 hours until mine were ready...depending on where I probed it was about 195 to 200. I also am not particularly careful on temps in that range. I said about 225…1 · -
A couple of slabs of beef
Picked up some Angus chuck ribs. Pictures follow, with the start, middle and finish, but the method was super-straightforward...mustard, rub, hickory smoke for about 6 hours at 225. No wrapping or an…7 · -
Re: Its Friday, What is everyone cooking Tonight and this weekend?
Tomorrow night to celebrate mother's day, I am doing a centre-cut beef tenderloin (aka chateaubriand), a large thick ribeye, and a couple of denver steaks (which I have been meaning to try for a…2 · -
Re: Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation
I made these this weekend (no pics!) but the last few times I have made them have been perfect and quite a bit simpler. I cube and rub (and I always look for a nice even-thickness lean (for pork bell…0 · -
Re: Carolina Mustard BBQ Sauce recipe
I make the giddy swamp recipe and it is a big hit. Can't speak to its authenticity so maybe someone else can weigh in on that. https://food52.com/recipes/21962-giddy-swamp-south-carolina-mustard…1 ·
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