Cheesy_Goodness
Well-Known Member
That's a sweet setup you got there. I'm a bit surprised you don't have a problem with your cast iron being outside. Humidity isn't a problem?
Wowser, brewbama. Nice meat tubes.
I got me a Costco pork belly cut it in half and made bacon. SWMBO was upset it was skinless. We love Chicharrón and didn't get any with this belly. I used Squib's pepper recipe for the jerky:
1 Tbl. Worcestershire
¼ cup Soy Sauce
3 Tbl. Captain Morgan
1 tsp onion powder
1 tsp garlic powder
1 Tbl coarse grind black pepper
1.5 tsp Morton® Tender Quick®per pound of meat.
...]
Old skool ribs, turnip greens, black-eye peas, and corn bread
Gotta ask... what is on the lower shelf in the grill pic?
Herfing another GG Cigars torpedo while I cook Chicharones "Meathead Style". My first attempt at these, but I have made some delicious stuff from this guys web site. Huge amount of info there from a pro, its like a college level course in all things BBQ. He busts a lot of popular myths too. See WWW.amazingribs.com.
Anyway, his approach to Chicharones is basically boil, BBQ, and sear. On the BBQ now with a liberal dose of his Memphis Dust pork rub...delicious stuff! Will move to direct heat in an hour or so and sear till crunchy. I'm expecting good stuff and have more pig skin in the freezer if it works out well.
Another reason I like living ashore part of the year...trying to do this on a boat would be a PITA.
Herfing another GG Cigars torpedo while I cook Chicharones "Meathead Style". My first attempt at these, but I have made some delicious stuff from this guys web site. Huge amount of info there from a pro, its like a college level course in all things BBQ. He busts a lot of popular myths too. See WWW.amazingribs.com.
Anyway, his approach to Chicharones is basically boil, BBQ, and sear. On the BBQ now with a liberal dose of his Memphis Dust pork rub...delicious stuff! Will move to direct heat in an hour or so and sear till crunchy. I'm expecting good stuff and have more pig skin in the freezer if it works out well.
Another reason I like living ashore part of the year...trying to do this on a boat would be a PITA.
I perfer his memphis dust with the salt addition that he has since removed saying it is unnecessary. I use the way back machine in google to locate the old recipe. But I do agree it is great.
I bought a smallish brisket flat from Costco last week. I really need to figure out the best method for cooking it. It will be my first go around smoking a brisket. I do not foil my butts, I just go ~20 hours at 225, until they reach around 205 and they tend to end up perfect, and would think the same would work for brisket, but do not want to dry it out. What is the general consensus. Foil it because it will dry out otherwise, or go with my normal butt procedure? I tend to overplan smokes before I do them.
Before and after the KitchenAid dough hook.View attachment 296817View attachment 296818
Last Sunday, first brisket. 7lb packer. 13 hours, 200* +/- (still have trouble stabilizing with lumps, but usually only varies 10* either way). Wrapped it in foil at hour 10, came out amazing.
Put me in the dough hook convert category. Mrs and my son both were beyond skeptical. But I said ya'll swore by it, and we were all amazed at how well it was shredded.
'Ems was good vittles!
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Looks great out if the smoker, but shredded brisket makes me sad.
Last Sunday, first brisket. 7lb packer. 13 hours, 200* +/- (still have trouble stabilizing with lumps, but usually only varies 10* either way). Wrapped it in foil at hour 10, came out amazing.
Put me in the dough hook convert category. Mrs and my son both were beyond skeptical. But I said ya'll swore by it, and we were all amazed at how well it was shredded.
'Ems was good vittles!
View attachment 298004
View attachment 298005View attachment 298006
Yeah, I get what you're saying. Good cut of meat. But that was only half of it. Rest of it was just sliced up. Stayed moist throughout.
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