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jak7028

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  • Re: Moist, tender chicken...not always.

    jak7028jak7028
    The big variable I see with chicken is the size. They keep getting bigger and bigger at the grocery store. From my experience, the larger the bird or thighs, the worse they are. I always try to find …
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  • Re: Venison cook. (LIVE Stream!)

    jak7028jak7028
    I see from your post you are in Maryland. What region was the venison from? and what kind of deer? Cooked pics look more like beef than venison. I have cooked Whitetail deer from Kansas in various wa…
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  • Re: Thick steaks 650 shutdown or 500?

    jak7028jak7028
    Another reverse sear vote, this method seems like it was made for thicker steaks. You get a lot more control over the finished products internal temp and you control how much crust/sear you want at t…
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  • Re: SRF ribeye cap flash sale

    jak7028jak7028
    I want to order one bad, and I know it is a specialty cut of meat you will rarely ever eat. Unless I am missing something, they are on sale for $99 and average 24 oz per cut. That comes out to an ave…
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  • Re: First Beer Can Chicken

    jak7028jak7028
    I always made beer can chicken on a traditional smoker and loved it. Once I got the bge and spatchcocked one, I haven't gone back. just a juicy, easier, and cooks faster. I do the same temps as …
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