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Showing content with the highest reputation on 10/30/2019 in all areas
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AND this is where the leftover brisket goes, with side of creamed cauliflower and cheese
4 points -
Ready to go Yum .. Sent from my SM-T835 using Tapatalk3 points
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My absolute favorite Jim Breuer skit...............................2 points
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Looks delicious.[emoji4]1 point
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Tutus that looks really good1 point
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Tried the new peach rub ckreef sent me..on they go.. Arking up .. And plated. . Sent from my SM-T835 using Tapatalk1 point
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Whenever the meat is that good, am a huge advocate for salt + peper at 24-36 hrs before, cook it, then little finishing salt and pepper. Not much needed to bring out those flavors - but the diff between 3 hrs of salt and 24 is substantial. I also prefer the pepper early, some chefs don't. Enjoy!1 point
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They weren't so detailed about the science on this - and I didn't read it too closely. I think they seemed to be implying that an hourglass shape is an ideal Kamado shape. The KK has that to some degree with the firebox. I'm not sure if that's what they were trying to accomplish or not. https://www.engadget.com/2019/10/25/harvard-barbecue-desora-kamado-joe-cinder-grills/?utm_campaign=homepage&utm_medium=internal&utm_source=dl1 point
