- Thread starter
-
- #421
They really turned out fantastic.
Ad: This forum contains affiliate links to products on Amazon and eBay. More information in Terms and rules
Oh that bark looks awesome! My mouth is watering.
What! No salsa??
Other than being old and really good at drinking beer, I do cook and have some favorites that I whip up now and then. This week will de-fridge a marinated corned beef (usually prepared on St. Pat's day with cabbage and potatoes), adding a large amount of spices, coriander and ground black pepper mainly, on the fat side, wrap in multiple layers of foil and then 8+ hours at 225 F. Pastrami deluxe!
I'll have to share some photos of the whole chickens, and occasional duck, along with a rib or two that I load in the outdoor smoker unit. It will hold more meat than I can afford at today's grocery prices! But like Don, its 103 every day here in central Texas and not to friendly to be outdoors hugging an oven (smoker)!
I've got a bluetooth set of digital probes. Can watch temps on cel phone. Yep, nice. Only problem is when starting with 100 plus temps and smoking by burning wood chips its almost impossible to maintain a reasonable smoke temp. 70s and 80s are perfect day time temps. Check back in Nov or Dec.
Hmmm! A third smoker?? Wonder if I would survive the heat then OR the wrath of the household management?That's why I said mentioned the set up. For days that are really hot, get a digitally controlled wood biscuit fueled smoker. It maintains the set temp.
Hmmm! A third smoker?? Wonder if I would survive the heat then OR the wrath of the household management?
Now that's a misleading adage! It really is Happy Wife, demanding life!Happy wife, happy life… lol
Ach du lieber!When it comes to pizza, Brooklyn uber alles.