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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-17-2011, 11:40 PM
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#1 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Meat Tray
Or at least MY idea of one.Seared a Chuck(almost 5 pounds)scales were zeroed with the plate on.Pulled the chuck for a later cook and threw on corned beef 2 ways.One,soaked and rubbed(pastramied),the other,straight outta the bag,neckid.Jonesin for a taste test.
  Meat Tray.   SEAR!   Gotta sear the sides too.Yes those are Full size firebricks,not splits.  CB 2 ways,cannot wait to compare the taste.  More to follow. |
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03-18-2011, 08:15 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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A real good start ya got going there, looking forward to the fine' myself
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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| Thanks from:---> |
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03-18-2011, 10:32 AM
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#3 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Is it done yet?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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