TheGoodBits Posted April 18, 2017 Share Posted April 18, 2017 Second time I used my WSM was for cooking 4 chickens, with a beer can shoved up their arses, seasoned with this badass Peruvian pollo marinade. The charcoal taste from the WSM made the flavor perfect. Authentic. My Easter guests enjoyed it a lot. 1 Link to comment Share on other sites More sharing options...
HOF44 Posted April 18, 2017 Share Posted April 18, 2017 6 hours ago, Skinsfan1311 said: I visited a Costco, in Norfolk, and they had some thing called "flap" steak. It looks like skirt steak, but was more tender..I haven't seen it around here... Sounds like Hanger steak. Supposed to have the flavor of a flank or skirt but approaching tenderloin tenderness. Never heard of a Flap steak. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 18, 2017 Share Posted April 18, 2017 16 minutes ago, HOF44 said: Sounds like Hanger steak. Supposed to have the flavor of a flank or skirt but approaching tenderloin tenderness. Never heard of a Flap steak. Nope, it's not hanger steak. They're definitely different cuts. It was pretty tender. More tender than flank, and skirt. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 18, 2017 Share Posted April 18, 2017 (edited) 3 hours ago, Skinsfan1311 said: I'm almost as obsessed thermometers! I have a bunch, and use them all, especially the Thermapen, (not pictured here). I mainly use the remote thermometers, like you described, when I smoke food. I recently purchased a real sweet one, "the Smoke" by Thermoworks. It's the Rolls-Royce of digital remotes. It's dual-probe, (one for the grill grate and one for that stays in the food), and the calibration is NIST-traceable. The main unit transmits, wirelessly, 300 feet to the remote receiver. It has low, and high, alarms. Yeah, I'm a geek. I have an insta-read and I use it for spot checks. The pitmasters I run with are settling in on a $35 one because they can't keep losing $90 thermometers all the time. I just ordered this one as a replacement for the $15 one I ruined yesterday. https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVCP4 2 hours ago, LadySkinsFan said: I make a savory cornbread, don't like it sweet. Onion, sage, capers, white corn meal, sometimes green olives, sometimes parmesan cheese. Only kind of cornbread I can eat is the sweet, and I REALLY like it with corn kernels in it! Edited April 18, 2017 by AsburySkinsFan 1 Link to comment Share on other sites More sharing options...
HOF44 Posted April 18, 2017 Share Posted April 18, 2017 (edited) 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] Edited April 18, 2017 by HOF44 2 Link to comment Share on other sites More sharing options...
HOF44 Posted April 18, 2017 Share Posted April 18, 2017 8 minutes ago, AsburySkinsFan said: I have an insta-read and I use it for spot checks. The pitmasters I run with are settling in on a $35 one because they can't keep losing $90 thermometers all the time. I just ordered this one as a replacement for the one I ruined yesterday. https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVCP4 Only kind of cornbread I can eat is the sweet, and I REALLY like it with corn kernels in it! Try unsweetened regular cornbread with cracklins in it. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 18, 2017 Share Posted April 18, 2017 7 hours ago, HOF44 said: 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] Ahhhh sirloin tips, I that's what I know it as (too many years in Maine). I'm using this Weber $10 for my quick read, works well enough and it's been left in the rain with no issues. https://www.walmart.com/ip/Weber-Basics-Instant-Read-Thermometer/23565911?wmlspartner=wlpa&selectedSellerId=0&adid=22222222228017133222&wl0=&wl1=g&wl2=m&wl3=80418329089&wl4=pla-177639411649&wl5=9014295&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=23565911&wl13=&veh=sem Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 18, 2017 Share Posted April 18, 2017 (edited) 8 hours ago, AsburySkinsFan said: I have an insta-read and I use it for spot checks. The pitmasters I run with are settling in on a $35 one because they can't keep losing $90 thermometers all the time. I just ordered this one as a replacement for the $15 one I ruined yesterday. https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVCP4 Only kind of cornbread I can eat is the sweet, and I REALLY like it with corn kernels in it! Yeah, I agree with those guys, I have a $20.00 insta-read thermometer, that I use at tailgates. It's a "Thermopop" and they're always on sale at Thermoworks. It reads in 4 seconds, which is plenty fast enough. If you like sweet cornbread, and I can post the recipe, when I get home. I got it 30 years ago from an older lady that I used to work with. My wife makes it, because she's the baker..I don't know all the ingredients, but I think it uses Krusteaz honey cornbread mix, sour cream, and creamed corn. She bakes it in a cast iron pan. It's the best cornbread that I've ever had. It's sweet, and moist. Everyone who has tried it, raves about it. Edited April 18, 2017 by Skinsfan1311 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 18, 2017 Share Posted April 18, 2017 Yeah please post that corn bread recipe, it sounds like something I'd like. My daughter is the baker so I'll turn her loose on it 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 18, 2017 Share Posted April 18, 2017 2 hours ago, AsburySkinsFan said: Yeah please post that corn bread recipe, it sounds like something I'd like. My daughter is the baker so I'll turn her loose on it Will do Link to comment Share on other sites More sharing options...
Chew Posted April 18, 2017 Share Posted April 18, 2017 (edited) Finally got a decent grill. Just in time as I'm done with the 7 month vegan diet. THERE WILL BE BLOOD(y) steaks. Well, there already has been. Edited April 18, 2017 by Chew 8 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 18, 2017 Share Posted April 18, 2017 I have a Go Anywhere Weber gas grill for my camper, and a Coleman Roadtrip LLX propane grill on my carport. I haven't used the Coleman in a couple of years. I think I am going to sell it. I have the cover for it too. It collapses. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 18, 2017 Share Posted April 18, 2017 1 hour ago, youngchew said: Finally got a decent grill. Just in time as I'm done with the 7 month vegan diet. THERE WILL BE BLOOD(y) steaks. Well, there already has been. 7 month vegan diet?????? Did you lose a bet or something??? 1 Link to comment Share on other sites More sharing options...
HOF44 Posted April 18, 2017 Share Posted April 18, 2017 Anybody ever smoke a corned beef brisket? Always wanted to try to make my own pastrami. Maybe one day! Link to comment Share on other sites More sharing options...
Busch1724 Posted April 18, 2017 Share Posted April 18, 2017 So back to the price thing on the last page. Just ordered a quarter beef (the rear quarter) yesterday. It'll get butchered, processed, and packaged for $2.99 a pound. Can't beat the price to do it that way at all! 1 Link to comment Share on other sites More sharing options...
Chew Posted April 18, 2017 Share Posted April 18, 2017 1 hour ago, AsburySkinsFan said: 7 month vegan diet?????? Did you lose a bet or something??? Nah LOL. Just lost weight! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 18, 2017 Share Posted April 18, 2017 Miss Lizzie’s Corn Bread 1 -15 oz. box of corn bread mix (* Krusteaz brand only) 2 Eggs 1 stick of butter (melted) ½ cup sour cream 1 can (14.5 oz.) cream style corn Mix together everything, pour into 13x9 pan, coated with butter or oil (Mrs. Skinsfan uses a 10” cast iron pan coated with oil) Bake at 350 for 40-50 minutes, (until a toothpick comes out clean) *Do not use the cheap ****, like Jiffy, it's not the same. Use Krusteaz. We like the Krusteaz honey cornbread mix. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 19, 2017 Share Posted April 19, 2017 Awesome thank you!! Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted April 19, 2017 Share Posted April 19, 2017 I can't say that Kentucky's pick is surprising since Moonlight barbecue and Old Hickory are always named for Kentucky because they serve mutton which is fairly unique to Kentucky, that said and I never take someone that I liked do either of these places. http://firstwefeast.com/eat/the-best-bbq-from-every-state/ Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 19, 2017 Share Posted April 19, 2017 I have had that Kiwanis chicken on the side of the road in Delaware. It's delicious! Link to comment Share on other sites More sharing options...
zoony Posted May 6, 2017 Share Posted May 6, 2017 Finally broke down and bought a RecTec Doing 321 ribs today, one of them Johnny Trig style and the others with homeade sauce. Cant wait! 2 Link to comment Share on other sites More sharing options...
bcl05 Posted May 6, 2017 Share Posted May 6, 2017 I'd be very curious to hear your thoughts about the RecTec. Hope those ribs turn out well. Link to comment Share on other sites More sharing options...
zoony Posted May 6, 2017 Share Posted May 6, 2017 59 minutes ago, bcl05 said: I'd be very curious to hear your thoughts about the RecTec. Hope those ribs turn out well. So far so good. One more hour to go! Im surprised at the amount of smoke coming out of that thing, because that was the knock on pellet grills. The rectec grills advertise an extreme smoke feature that retards the flame and makes the pellets smolder more between 180 and 250 degrees I really, really like the set and forget feature. This opens up a lot of possibilities with smoking large shoulders overnight. I had narrowed it down to a green egg with the automatic fan and the rectec... ultimately it was the ease of use that won out. Because for me and my lifestyle (kids, work, travel, etc) this ultimately means i will use it a lot more I will update later with taste thoughts. BTW, the Johnny Trig recipe is straight up obscene. Im ashamed to repeat it On 4/18/2017 at 2:01 PM, HOF44 said: Anybody ever smoke a corned beef brisket? Always wanted to try to make my own pastrami. Maybe one day! This is a great idea, im gonna look into it. Have you tried it? 2 Link to comment Share on other sites More sharing options...
HOF44 Posted May 7, 2017 Share Posted May 7, 2017 4 hours ago, zoony said: This is a great idea, im gonna look into it. Have you tried it? I have not tried it yet. But one day I will!! Link to comment Share on other sites More sharing options...
Dr. Do Itch Big Posted May 7, 2017 Share Posted May 7, 2017 Any BBQ sauce recipes? Link to comment Share on other sites More sharing options...
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