What did everyone cook today?
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twilliams what’d temp did it get up to? Sounds like you need wifi thermometer with temp alerts so that doesn’t happen again.
Tex_77 i had it set to shut down at 135°, i have no idea how long it was shut down until i peeked out my window to check on temp. I turned smoker back on just to read the IT temp probe reading and it was 148°. Still good, just not my medium rare liking but its the way the wife likes it
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Tex_77 i had it set to shut down at 135°, i have no idea how long it was shut down until i peeked out my window to check on temp. I turned smoker back on just to read the IT temp probe reading and it was 148°. Still good, just not my medium rare liking but its the way the wife likes it
twilliams with hangover cooking, going to 135 in my opinion is going to shoot your final temp way past medium rare. That said every grill cooks differently. Now if you want to get it spot on 135, I’d sous vide then sear and it will be perfect.
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
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For lunch today I made shrimp etouffee!
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Joe Hell Jonathon Darkfish89 Here are some wings I smoked on the PK360 last night. I used the used the two zone method with a couple chunks of pecan for smoke. I seasoned them with Oakridge BBQ SPOGOS and some chili lime seasoning then smoked at 225 for about an hour. Then I brushed them with Head Country BBQ sauce and finished them over direct heat. Then I pulled them off and tossed them with Kosmos Q Kicking Cajun Wing Dust. They were to die for.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Jonathon Darkfish89 Here are some wings I smoked on the PK360 last night. I used the used the two zone method with a couple chunks of pecan for smoke. I seasoned them with Oakridge BBQ SPOGOS and some chili lime seasoning then smoked at 225 for about an hour. Then I brushed them with Head Country BBQ sauce and finished them over direct heat. Then I pulled them off and tossed them with Kosmos Q Kicking Cajun Wing Dust. They were to die for.
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
Tex_77
Has to be kosher…Just tried with non iodized table salt…Will be up drinking water all night. Argh! -
Tex_77
Has to be kosher…Just tried with non iodized table salt…Will be up drinking water all night. Argh!PapaSop yep not the thing to do…lol!
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
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Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
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Temp 24, wind chill 12… When you crave a brat it doesn’t matter. Been awhile.
Some people say they’re better soaked in beer… I’d have to agree.
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Temp 24, wind chill 12… When you crave a brat it doesn’t matter. Been awhile.
Some people say they’re better soaked in beer… I’d have to agree.
PapaSop You can grill in any weather!
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@Fat-Bob have you ever tried finishing them in a water bath on the stove at about 175 water temp. I have done this as many others do and I have had very good results and fast finish
craigrice I haven’t…yet.
I do want to try it though. Maybe next time, have 30# of it to eat right now. lol -
Well it may have been cold today, but not to cold to fire up the grill and cook some german sausage and onions.
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Trying my second batch of bacon jerky. Using thin bacon this time with my habanero and reaper Pepper powder and granulated garlic. Been in for three hours, hopefully only one more to go!
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