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jak7028

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  • Re: What's your method for tender chicken breasts?

    jak7028jak7028
    As long as you know a lot about BS your BS breasts wont taste like BS 
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  • Re: Beef Back Ribs

    jak7028jak7028
    Danguba78 - drum is right. Butchers will pretty much cut off as much meat as they can so they can sell it for $8-$15/lbs as a ribeye instead of $4-$5/lbs as beef ribs. Don't give up on beef rib…
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  • Re: Reverse Sear- First Attempt

    jak7028jak7028
    Welcome to reverse sear group. That is my preferred method for thick steak also. For reverse sear, you will be very happy having the PsWOO, makes it much easier. As far a temp, I like my steak like y…
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  • Re: Beer can chicken

    jak7028jak7028
    For Beer can Chicken, if you are in the 250F range probably 4-5 hours. Couple of notes: I also like to lean towards smaller chickens, cook 2 if needed. They seem to be a better quality and cook more …
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  • Re: 3-2-1 ribs

    jak7028jak7028
    your method is a good compromise. My wife like the "fall of the bone" 3-2-1 method, I like them to be tender, but stay on the bone, so I prefer leaving them unwrapped. 
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