I'm doing thick cut strips, shitake mushrooms, broc and heirloom/buffalo mozz caprese.
-See how much more room you have in there? Big difference.
-See how much more room you have in there? Big difference.
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Watching bbq pit masters. Myron is a character.FYI cooking show "Chopped" is running a grill masters series over the next few days.
Sounds ridiculousI've been getting pork belly strips. About two inches thick and wide, about 16 inches long or so. I cut those in half, olive oil, then rub.
I cook them about 3 hrs at 240/250. In the middle, I'll hit half of them with brown sugar, then about thirty mins later I'll hit them all with some melted, imported butter.
Once I hit three hours, I pull them off, slice into about two inch cubes and then we put out a few different sauces with them.
For the beer geeks, try pairing them with a rauchbier or a schwarzbier. Match made in heaven.
Willy,
Any reason you aren't using Kingsford in the WSM?
I hope you are not being serious.
I only do country ribs when I can get special ordered piglets flown in from the Czech Republic whose diet was grain based only. Anything else is unedible really.
Yep. Sorry bud. Learn 12-16 hour cooks. Your fruity fast cooked ribs were probably delicious but from what I have gathered, Kingsford blue bag is what most people use in the weber bullet for long cooks.
Finest ingredients? I buy meat from fresh market, whole foods or critchfields. I try to use fresh ingredients for everything including marinades and seasoning but I'm not flying in steaks from Texas or exotic meats.
I know that, he was taking at jab for your fresh grass fed sirloin, he was being a dick because you do not use store but Famous Daves rub etc. My comment was aimed at the Cardfan.