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Showing content with the highest reputation on 09/03/2024 in all areas
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Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita
5 points -
Smoked two of them like briskets (probe tender at 194 internal) and one to my normal 135 internal then seared, all turned out fantastic!😊
4 points -
Same here, with exception to a few "rare" Prime Grades I've found with unusually spectacular marbling in the flat, I've all but given up on doing anything less than a Wagyu BMS-7 when it comes to a brisket since I "never" wrap my briskets until they're almost done (at least 185-190 internal then a long hot hold at 150 degrees) and the Wagyu's just consistently turn out fantastic with a nice, juicy flat that hasn't dried out.👍😊2 points
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Does that make it a FETish ?2 points
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This video shows the two options for the teak Komodo Kamado side tables and how easy and fast it is to install and adjust them.1 point
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I love a nice tri tip but we don't get them around here often. But as far as wagyu briskets, they are the only briskets i cook. I love them1 point
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Thanks! I always do a few Wagyu "Tri-Tip'skets" whenever we're in the mood for brisket but I don't want to spend 600 hours doing a full packer, lol, it's a great, delicious hack-they're a lot like like a really kickass brisket point without being overly rich...😊1 point
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Looks good ... love tri tip. I usually do to med rare / med. will have to try the smoking to 195 method1 point
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To be determined, obviously it's not a toe but very close. Sometime those particular recipes should be approached with caution and never eat them 3x a week, you never know what a combo of spices might create. Rex Ryan of the Jets liked Mediterranean food,,, well you know the history. Moderation even with feta.1 point
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What's the best way to quickly and easily light your charcoal grill so that you can start cooking without a lot of fuss? In this video, I demonstrate how to use my favorite toys to light my charcoal quickly and easily.1 point
