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

slu

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About slu

  • Rank
    Senior Member
  • Birthday February 19

core_pfieldgroups_99

  • Location
    Monterey Bay Area, CA
  • Occupation
    Retired

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  • Gender:
    Male
  • Location:
    Monterey Bay, California

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  1. slu

    TriTip Pastrami

    It's well worth the effort!
  2. slu

    TriTip Pastrami

    I pulled the basic recipe from The Amazing Ribs website. The Prime Grade trip-tip was corned for 10 days; soaked in cold water for 24 hours, then seasoned to rest in the fridge for 48 hours. It was then smoked for 7.5 hours at 250 degrees. I used a combination of Real Montana Cherry lump charcoal and KK extruded coco charcoal for the burn. I was more than pleased with the result!
  3. slu

    New Grill Shaped 304 Stainless Drip Pans

    Dennis, are these pans currently available? In particular the single wall 23"? I don't see them in the store.
  4. slu

    Bending thermoworks probes

    I place mine in a bench vice and, using my thumbs, gently reduce the angle to about 45 degrees.
  5. slu

    BBQing at 200 - 220.

    The only difference at 220 is temperature. It just takes more time. You don't need a stoker or guru. Just get it thoroughly stable and walk away.
  6. slu

    Definition of OTB

    Re: Definition of OTB The Wine Exchange on the Left Coast often has some great sleeper wines: http://www.winex.com/
  7. slu

    Definition of OTB

    Re: Definition of OTB Are you sure that was mesquite smoke that you were inhaling?
  8. slu

    Barbacoa de Borrego

    Re: Barbacoa de Borrego I did not wrap it in the foil. I was shooting for any flavor that might be derived from the smoke penetrating through the banana leaves. Also I cooked it for slightly over 14 hours at 250.
  9. slu

    Barbacoa de Borrego

    Re: Barbacoa de Borrego Peter: So how was it? It looks incredible!! Susan, the meat came out great. We used it solely for tacos. It was moist and very flavorful. My one diviation from the recipe was to coat the meat heavily with the "mole." I did not pour the balance of the mole over the meat prior to wrapping as the recipe indicated. Next time I may try that as well. Since I have mole left over, I am going to marinate a chicken, and roast it indirectly in the KK. I think the flavors will mesh well.
  10. slu

    Everyday Misc Cooking Photos w/ details

    Re: Everyday Misc Cooking Photos w/ details Susan, thanks for sharing the recipe. Looks great and sounds delicious. I will be sure to try it soon. Peter
  11. slu

    Barbacoa de Borrego

    n67513 n67514 n67515 Re: Barbacoa de Borrego The results after 14 hours....
  12. slu

    Barbacoa de Borrego

    Re: Barbacoa de Borrego
  13. slu

    Barbacoa de Borrego

    Re: Barbacoa de Borrego Here is the recipe that I followed. http://www.patismexicantable.com/2012/0 ... _in_adobo/
  14. slu

    Barbacoa de Borrego

    This lamb shoulder has marinated for 48 hours. It's 4am and time to go in. Now the 12 hour wait! n68785 n68786
  15. slu

    Tarpon on Fly Rod

    Re: Tarpon on Fly Rod I trust you gave him an eye exam before releasing?
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