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bweekes

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  • Re: Jerk pork

    bweekesbweekes
    Thanks! Chopped it up into cubes and had them as appetizers! Come to think of it, some rice and peas would have gone perfectly!.... next time!
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  • Jerk pork

    bweekesbweekes
    Jerk pork has become one of my favourite cooks. Note this is not pulled jerk pork but closer to chopped texture. Seasoned with walkerswood and went raised direct at 300 until 165 internal. Turned out…
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  • Marathon beef ribs

    bweekesbweekes
    I was reminded yesterday that beef ribs can have a mind of their own sometimes. They done when they're done, and that's that. 235 with a few chunks of pecan for smoke. Spritzed every hour u…
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  • Re: Last minute ribs

    bweekesbweekes
    Ribs look great - nice ring. And gotta love the Stoker in these situations!
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  • Re: Sous vide today, sear in 2 days?

    bweekesbweekes
    Agreed. Another reason for the ice bath is where you are going to sear right after and don't want your final temp to increase too much. Cooling down the meat before applying more heat will reta…
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