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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

SSgt93

Owners
  • Content Count

    202
  • Joined

  • Last visited

  • Days Won

    4

SSgt93 last won the day on March 12

SSgt93 had the most liked content!

Community Reputation

356 Excellent

About SSgt93

  • Rank
    Advanced Member

Profile Information

  • Gender:
    Male
  • Location:
    Retired’ville
  • Interests:
    Family & good food.

Recent Profile Visitors

489 profile views
  1. Congrats! She’s a beauty. Sent from my iPhone using Tapatalk
  2. Sounds about right. Lol. Sent from my iPhone using Tapatalk
  3. Brisket and a few pork butts being checked a few hours into the cook. Sent from my iPhone using Tapatalk
  4. Those ribs look amazing! I over shot temp a little bit (took a Sous bath for a few hours due to thickness before searing) and was making a few thinner ribeyes for the wife and son. Still delicious but missed my mark. Alcohol was also involved. Sent from my iPhone using Tapatalk
  5. Massive 3” thick ribeye. Sent from my iPhone using Tapatalk
  6. Next time try direct with Spatchcock at around 425. You will love it. Sent from my iPhone using Tapatalk
  7. She’s a beauty; congrats! Sent from my iPhone using Tapatalk
  8. The 42 does not have this problem. Just saying... Sent from my iPhone using Tapatalk
  9. B&B & Fogo seem to be well liked. Sent from my iPhone using Tapatalk
  10. Try doing it with a 42.... lol. Massive amount of space for that Guru to push air. Sent from my iPhone using Tapatalk
  11. The Guru is not needed imo. Set the temp and forget. Do not open to check those low and slows. No need. A tip for the Guru if you find one necessary: Get your KK to temp first and let the temp sit before turning on the fan, otherwise you will overshoot as it takes a while for the cement to get to temp. Sent from my iPhone using Tapatalk
  12. Burgers last night on the 42. I wish I would have had some buns, but not worth going to town and dying over. Hope everyone is staying safe. Sent from my iPhone using Tapatalk
  13. Use a MAP torch to light the fire. You can either light a small area for a low and slow, or move the flame around to make a bigger fire to get the lump to temp quickly. Also, before a low and slow I make sure my KK is cleaned out completely for maximum airflow. Sent from my iPhone using Tapatalk
  14. Nice! We love pulled pork. A little tip: If we don’t eat it all, we use the Food Saver and shrink wrap it up to save for later. When you reheat it (either bring water to a boil and then back off the temp, place bag into water for 20 min or so, or use a Sous Vide) it tastes just like it did when it came off the grill. I actually used the Sous to reheat some baby back ribs last night. Sent from my iPhone using Tapatalk
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