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A Southern delicacy.
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Club Member
- Jul 2016
- 9392
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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Club Member
- Jan 2017
- 205
- KC MO
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Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
How long do you smoke that thing for? What internal temp do you take it to? What’s the recommended hold time? Dry or wet brine? Sliced, pulled or eat it off the bone to serve?
Should I soak my wood chips when I cook it, or leave them dry? How do I get some nice cross-hatch grill marks on it? Do you can it after cooking? If I hit it with a Thermoprobe, will I let all the juice out? Do I even need to probe it, or should I just pull it off when it feels like the flesh between my thumb and pointer finger?
Who the hell is Duke?!? GOD I’M SO CONFUSED!!! 😫
(Never thought about trying to smoke a tomato 🤔... guess what IIIIIIIIIII’M gonna do this weekend! 😃🙌
🚶â€â™€ï¸ðŸš¶â€â™€ï¸ðŸš¶â€â™€ï¸
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2 slices of ripe tomato or one really thick one
2 slices of white sandwich bread
Dukes mayo
salt and pepper
Lean over the kitchen sink to eat it because no napkin and few paper towels can stand up to a properly made mater sandwich
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