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Showing content with the highest reputation on 07/03/2022 in all areas
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Did my prep last night, this 15 pound brisket will be going on the 32 soon
5 points -
Little meal for one. Wagyu tri-tip (so juicy) and tomatoes and garlic roasted with oil and balsamic vinegar.
3 points -
Nailed it. I'm putting some TX beef short ribs on shortly (pun intended). Waiting on the KK to come up to temp (235F) before putting them on to smoke for about 4 - 5 hours.2 points
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A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing
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Enjoying my KK
2 points -
In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it.
2 points -
Ribs turned out great Sent from my SM-T835 using Tapatalk2 points
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Thank you for this conversation, I knew I could count on this community for a good pizza dough. I agree with Poochie this is a learning process with ingredients, the BBQ, down to how you stack your fuel. They are all elements to track and tinker with to make the ultimate pizza. We all have to start somewhere. I will try my first pizza on Monday, wish me luck and thank you all for the great conversation.1 point
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smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes…
1 point
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