Search found 2540 matches
- Tue Feb 23, 2016 1:02 pm
- Forum: ABBATOIRS
- Topic: Dry Aging 2 rib fillets.
- Replies: 23
- Views: 14919
Re: Dry Aging 2 rib fillets.
They are definitely a Dry Age process, although I have never seen the need for them in Dry Aging...But I have a dedicated fridge for mine...
- Tue Jan 26, 2016 11:57 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: GMG any good?
- Replies: 17
- Views: 13477
Re: GMG any good?
Grilling for me is the 500-600° range...Which all 3 of my pellet units will provide, 2 being GMG Daniel Boones...If you have never had food cooked on a Pellet Pit, don't buy one until you do, and if possible a couple or 3 times...
- Sun Jan 10, 2016 2:24 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: JERKY JERKY JERKY
- Replies: 27
- Views: 13088
Re: JERKY JERKY JERKY
Just did a batch a couple of days ago myself! http://i110.photobucket.com/albums/n90/lwnna/Smokin%20Brothers%20Performance%20Test/Premier%2030%20Savannah%20Stoker%20by%20Smokin%20Brothers/IMG_0001_1_1.jpg http://i110.photobucket.com/albums/n90/lwnna/Smokin%20Brothers%20Performance%20Test/Premier%203...
- Thu Dec 17, 2015 1:01 pm
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Firmware Update GMG Davey Crockett
- Replies: 11
- Views: 10635
Re: Firmware Update GMG Davey Crockett
I have never had a problem updating...but to be honest with you I am a manual guy...I don't have a smart phone, maybe that is it to!
- Sun Dec 06, 2015 2:33 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Pulled pork Daniel Boone
- Replies: 6
- Views: 7278
Re: Pulled pork Daniel Boone
Should be going on in about 30 minutes, regarding the trussing, nothing wrong with doing that. Some will not as they like more surface area as it gives more bark. It just depends on what you like. You will have some research now and can always do the next one opened. It will probably cook and intern...
Re: Brining
I like a lot of salt flavor, I would check at 7 days...I also don't inject, that will probably accelerate the curing time...
- Sat Dec 05, 2015 2:10 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Pulled pork Daniel Boone
- Replies: 6
- Views: 7278
Re: Pulled pork Daniel Boone
Your plan will produce good results...
Re: Brining
For me it is for the flavor! Just salt cured meat...bacon, corned beef, Canadian bacon, ham...if it does not have it in it, it just does not taste the same to me, and I also simply like it for the safety reasons!
- Fri Dec 04, 2015 1:36 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 250692
Re: What Did You Cook Part 11 - January 1 2015
New Deep Fryer = Shrimp Po'boy... Funnel Cake... Masa Fries... Fish n Chips... Ramano Puffs... and good Ole Southern Hushpuppies.. Tomorrow, my 1st go at home made Buffalo Wings, and this weekend CFS and Fried Chicken! http://i110.photobucket.com/albums/n90/lwnna/Fried%20Foods/IMG_0002_1.jpg http://...
Re: Brining
I go 10 days on all my stuff, but I use a wet cure (which I assume you are since you are saying brine) and I also use nitrites/nitrates.
- Tue Dec 01, 2015 1:48 pm
- Forum: BOOKS
- Topic: Dry Aging Meat book - due out March 2016
- Replies: 3
- Views: 6501
Re: Dry Aging Meat book - due out March 2016
Will be a pretty short section on Dry Aging...I been doing it for almost 10 years. It aint Rock Science...Put meat in fridge at Y temperature, wait X days, trim, cook and eat!
- Fri Nov 27, 2015 7:40 am
- Forum: FORUM GENERAL
- Topic: Vortex Thunderdome BBQ
- Replies: 3
- Views: 4533
- Fri Nov 27, 2015 3:27 am
- Forum: FORUM GENERAL
- Topic: GMG Jim Bowie WIFI
- Replies: 3
- Views: 4402
Re: GMG Jim Bowie WIFI
I would send Urban griller a PM and I bet he could advise you as he is dialed into that network.
- Fri Nov 27, 2015 2:02 am
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: First Brisket attempt
- Replies: 12
- Views: 7682
Re: First Brisket attempt
Sorry about the bad intel on the heat beads! Over here Kingsford uses a bunch of nasty stuff in what they make and it sounds like heat beads don't, so again, sorry about that! You have to determine if you like a heavy bark. I don't, so I put my Brisket in a steam pan and foil when the color I like h...
- Wed Nov 25, 2015 10:30 am
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: First Brisket attempt
- Replies: 12
- Views: 7682
Re: First Brisket attempt
Mick, I have not cooked on your guys heat beads, but I have come to believe they are like our Kingsford Briquettes...I will also state that I have not cooked on anything but 100% hardwood pellets in almost 20 years, but I did cut my teeth on charcoal and sticks. I don't consider myself a BBQ snob, b...