- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,378
I think the white is better
Mmmm....NY strip. My absolute favorite cut of steak. Nothing better than a 1 1/2" thick NY strip 500F for 1.5 minutes on each side.
Cheers bro!
Mine, too. Followed by Ribeye and then Filet Mignon. Filet is overrated, IMO.
I need to smoke some more ribs. I'm out of charcoal and almost out of wood for the winter. FML.
I agree. Although, filet is very good, with the price difference it demands, NY strip or even a nice cut of sirloin can be awesome in the hands of a great grillmaster....or me.![]()
I don't trust you. You'd smoke a steak.
I've smoked Prime rib roasts before and they've turned-out awesome.
**** this BS talk. I'm gonna go pour another beer.
I see you're drinking local. That is, if 4800 miles is local.![]()
This while it snows like a mofo.
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And this on my chicken. San Antonio style.
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Steak will be overcooked as usual.
This while it snows like a mofo.
View attachment 256524
And this on my chicken. San Antonio style.
View attachment 256525
Steak will be cooked in a bit - medium-rare, as usual.
Yes. Why? I didn't think it'd be carbonated, I'm not a moron. It's only been on 30 PSI for 12 hours.
I mashed at 152, I got a higher ABV, went own to 1.007 from 1.062, even though target was 1.064. Will likely use a different yeast next time. I used Wyeast 1056. I will have the commercial one in a week or so to compare.