Beer, Tequila, and Vodka drinks go hand in hand with cooking and grilling. However, I HATE Corona. I'd rather have a Frontal Lobotomy than that bottle in front of me! Worst tasting beer of all time.
Broil King Sovereign XL, Grill Grates all the way, Maverick PT100, A-Maze-N 12" tube smoker, ThermoPro TP-12 wireless.
Joule Sous Vide; works great.
I'm psychic. I see a KBQ in my not so distant future....
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I dry-brine both sides. I've let some steaks between 3/4 - 1 inch sit uncovered in the fridge for up 2 days on a rack sitting above a baking sheet. This allows for air circulation. Steaks that get food-savered and frozen get brined right before going in the bag - advice from this site.
I salt ribs the morning of the cook, and then rub them about 2 or so hours before the cook. I inject pork loin roasts with MH's recipe.
Diamond Crystal Kosher Salt is highly recommended. I generally hold the container about 2 feet above the meat and sprinkle. More dispersion that way. I go by eye sight, and the rule that you brine with the amount that you would normally use if you were salting the meat at the table.
Dry-brining rocks, and the meat really tastes so much better and is always much more juicy!
Beer, Tequila, and Vodka drinks go hand in hand with cooking and grilling. However, I HATE Corona. I'd rather have a Frontal Lobotomy than that bottle in front of me! Worst tasting beer of all time.
Broil King Sovereign XL, Grill Grates all the way, Maverick PT100, A-Maze-N 12" tube smoker, ThermoPro TP-12 wireless.
Joule Sous Vide; works great.
I'm psychic. I see a KBQ in my not so distant future....
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