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HOF44

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Everything posted by HOF44

  1. I'm always heard 195ish for slicing and 205ish for pulling.
  2. I don't know what he used on this one, but he makes a damn tasty carolina vinegar based sauce.
  3. I have not tried it yet. But one day I will!!
  4. Rep praying the senate stops this. If it passes the senate they own it, and it is going to hurt a lot of Rep. voters that don't even know it yet.
  5. A public option which they killed. And thats what makes Ocare so hard to run. We need insurance Coop's like some electric companies are.
  6. Anybody ever smoke a corned beef brisket? Always wanted to try to make my own pastrami. Maybe one day!
  7. Try unsweetened regular cornbread with cracklins in it.
  8. I use this one for quick read. https://www.amazon.com/dp/B00GRFHXVQ?psc=1 i use a dual probe for smoking, grate and meat temp. ___________________ https://en.m.wikipedia.org/wiki/Flap_steak The flap steak is sometimes confused with hanger steak (IMPS/NAMP 140, UNECE 2180) as both are usually cut thin. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. The cut is sometimes inaccurately sold as skirt steak.[2]
  9. Sounds like Hanger steak. Supposed to have the flavor of a flank or skirt but approaching tenderloin tenderness. Never heard of a Flap steak.
  10. I know right!!! Such humble beginnings now to baller status. You go ASF!!!
  11. It seems most charcoal cookers like the S&S and the WSM seem to get about a max of 12 hours out of a full load. Which works for me.
  12. To smoke large quantities you're probably looking at another gas or an electric smoker. Otherwise maybe an offset one, or a pellet one if you can find one big enough. I really wanted a pellet one but heard they are all made in China now and have had issues catching on fire because of jams. Would Weber Smokey Mountain be to small?
  13. Get a Slow and Sear for you Weber, you'll never look back. https://abcbarbecue.com/product/slow-n-sear/
  14. I'll be damned if Walmart doesn't have whole briskets. They were $3.49 a pound. Next time I have time to smoke one gonna give em a try.
  15. We used to go there (Wilsons Meats) ALL the time whe I was a kid. There was an old German guy that was always there. We loved the ribeyes they had. When he got to old and was not around anymore it seemed to go downhill some quality wise. It's probabaly been 10 or 15 years or more since I have been there. Has the quality picked back up????
  16. Great price on those briskets!! Anyone know where to get the whole brisket that's not an arm and a leg?? Would love to try to smoke one with the point and the flat to try some burnt ends.
  17. I have Bulgogi marinating for tommorow.
  18. Also try this stuff out. Get a hanger steak and marinate it about 24 hours and grill it as hot as your grill will get. https://www.amazon.com/Korean-BBQ-Beef-29-63fl-Pack/dp/B00L16XBDA/ref=pd_sim_325_3?_encoding=UTF8&pd_rd_i=B00L16XBDA&pd_rd_r=GCJZV1N20WRB08V1F79T&pd_rd_w=RTgMm&pd_rd_wg=0iGRw&psc=1&refRID=GCJZV1N20WRB08V1F79T
  19. Also if you haven't tried Big Green Egg Lump Charcoal, give it a shot. NO flavors like some of the briquettes give off. It's my go to now for grilling. I use Stubbs all natural for smoking since the briquettes are more predictable.
  20. Cost isn't what keeps me from getting a ceramic grill, it's really the damn weight. Those things weigh a ton. An X-large BGE just a hair bigger than the Weber Kettle weighs 219 pounds.
  21. I've watched it from the beginning. I think it's good but not great.
  22. Man was the latest Exorcist was great! Quickly becoming a favorite. Hope it can keep it up and that it survives!
  23. Looks like I will be in Ocean City, MD at a Hurricane party this weekend.
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