New Member - What's your Go To Cook that wins 'em over every time?

[fzxdoc]

Smoked chicken in the PBC along with some Hot Italian Sausages.

Smoked Chuck Roast (PBC or kamado WSCGC)--get them in the 3 lb range, as densely marbled as you can find; prep and smoke like a brisket. You can serve it sliced or pulled. Sliced gets taken off the smoker when first probe tender. For pulled chuck, I usually let it ride to 207° so it pulls like buttah. Cambro for a couple of hours. Delicious. Also darn delicious in Malcolm Reed's Smoked Chuck Chili recipe.

Kathryn

[texastweeter]

beef chuck ribs

[DavidNorcross]

I always reverse sear. I prefer a strip steak and that is my go to. But do enjoy ribeyes from time to time.

[ajgrills]

Awesome, thanks for sharing! Gonna try for sure.

[ajgrills]

Thanks, NC. Smoking/curing your own bacon? Please share recipes.

Love brisket burnt ends. Do you have to cook the whole brisket to get them? Any tips appreciated.

[ajgrills]

Hah, the ultimate backup plan. Use the app, you get free pizzas occasionally. 👍

[ajgrills]

Thanks. Lots of Chuck recommendations in this thread. I'm down. Love this nachos method. Will try for sure!

[ajgrills]

Yeah, we've got ditch oven short ribs over polenta that never miss. Hard to beat. Thanks for your response.

[ajgrills]

Lol. Thanks! I wanna try beef ribs. What cut do you prefer?

[ajgrills]

What's your chicken method? Spatchcock, beer can, etc? Thanks for the welcome.

[ajgrills]

Thanks for the tips. Definitely trying a Chuck roast soon. Do to shred it?

[ajgrills]

Thanks, Sir. You reverse searing or going straight on hot grill? What's your cut?

[ajgrills]

Thanks, Hogg. Please share your burnt ends method/recipe. I really want to try this.

[ajgrills]

Thanks, Steve? You do the butcher paper wrap?

[ajgrills]

Thanks, Ron. Can you share a recipe on the fried rice? Would love to try.