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Originally posted by Ernest View PostIf you have a food saver vacuum machine you won't lose any BBQ quality after freezing. It's a beautiful thang!
Ernest! You're a genius! I do have one! By the way......Just out of curiosity, is there any harm/foul from doing pork and beef at the same time? Does it mess up the flavor in any way?
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If you have a food saver vacuum machine you won't lose any BBQ quality after freezing. It's a beautiful thang!
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Alright, I may just do both of them tomorrow. Bring them up to 150, crutch and put back on the grate until 203, let rest and see what we've got.
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Visited the grocery store to see what they had. Picked up a small brisket and a small chuck roast to try. Now flood me with your cooking suggestions!
Also, if I decide to do just one which would you recommend and ...How well do they freeze or will I "ruin" it by freezing it?Last edited by SRA; October 17, 2014, 01:06 PM.
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I'm doing two cooks on the PBC this weekend, the first will be a chuck roast. Making pulled beef with it, taking it to 205 with a recipe I saw from Smoky Ribs on youtube. I'll be covering in a pan at 160 with coca cola and maple syrup of all things. I would have never dreamed of that combination but glad I tried it. It's a big hit here. The 2nd day doing another bacon covered meatloaf. The first one I did was so good.
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So many great ideas! I'm intrigued by the Chuck Roast. Which way would be better do you think? Cooked to 130 and reverse seared or to 200 and pulled? If I go to 200 do I hang to 130 and then put in on the grate until 200? I may end up doing a couple of different things if I can. :-)
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In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce & Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.
Do a lamb shoulder the same way you would a pork shoulder and make this thin BBQ sauce. Out of this world, one of the top 3 things I have made from this site, not enough delicious adjectives to justify this one.........
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I did an eye of round 2 weeks ago, exactly like Huskee suggested... it turned out really good.
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