Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
Getting the hang of the new Weber charcoal grill. Heres some wings from the other day.
Long time listener....First time caller.
Peppers and onions on the cook top
Top rounds (on sale $2.65/lb). Chicken breast with ACV, Italian seasoning, oil, pepper and salt. Italian sausage, also on sale.
Cooked on the Barbecues Galore Capt Cook that will be an antique in 5 years.
Looks great Stuck
ACV = Apple Cider Vinegar?
My sentiments and question, exactly...
Yes Sir. Single thumb typing. Trying to save time!!
Time is the most precious commodity of all.
Smoked chickens are a family favorite
How’d they turn out? Looks great
Ham and a belly, @225* for 6 hours on the Treager. I just put some butt rub and bbq sauce on the belly. Then cubed the belly added some more butt rub and bbq sauce, finished rendering and drained.
Fresh off the 450* pellet grill.
Those look really good. How did you prep them.
Yum. I love smoked belly!
I didn't cook it, but at a new local restaurant this meal is called "All the meats". Chicken, pulled pork, ribs, brisket, 4 sauces, beans, slaw fries, salad, griilled veggies. Plenty of food for 2+ people.
the brisket looks like they toasted it how was it??
Hey skeet and others, whats you method of cooking boomerangs?
temps and times?
I am assuming similar to steak but dont want to ruin one later
indirect to about 130° then sear....or indirect to 135° no sear.... lightly foil and rest for either method.....werx fer me...just like huuked on fonics..
130 deg for what finish? I like it on the rarer side of medium so 130 sounds higher than I might like? Thinking more like 115-120 then sear.
Oh, also on my last bag or Royal Oak and trying some Cowboy oak and hickory up next
130-135 comes out med rare in the middle and med on the ends....depends on weight too on how long you sear....
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