Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
I like burnt ends a bit better than brisket itself. Is there a technique to just doing burnt ends. I have an ANOVA Sous vide or I could just use my Weber and SnS. I’ve searched this section, but didn’t really come up with anything definitive. Also, I have some chuck steaks in the freezer to experiment with.
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