Has she ever had the fillet side, or have you always done her the favor of taking the smaller side?I took the fillet side, the wife took the rest!
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Has she ever had the fillet side, or have you always done her the favor of taking the smaller side?I took the fillet side, the wife took the rest!
With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!Has she ever had the fillet side, or have you always done her the favor of taking the smaller side?
And The Blanco, how was it, seeing the steakI am sure it was good but interested in you take on the Blanco vs other seasonings.With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!
Very salt forward. Reminds me a lot of While Lightning, if you have ever tried that rub. Next time I’ll use less of Blanco and add some black pepper.And The Blanco, how was it, seeing the steakI am sure it was good but interested in you take on the Blanco vs other seasonings.
Just watched a few MC vids on the Blanco and wondered.Very salt forward. Reminds me a lot of While Lightning, if you have ever tried that rub. Next time I’ll use less of Blanco and add some black pepper.
I’ve really been happy with Holy Cow on all beef for awhile now, and I may just stick with that.
Nothing! I said nothing! I saw nothing!With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!
Looks good.My first overnight cook with my recently purchased Flagship. Wanted to go no wrap on this one. 15 hours on the cooker. So glad I’m part of this community.
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Now, that right there makes me hungry; and I just ate breakfast!Diced up some leftover brisket and sauteed it with some salsa till the liquid was reduced. Topped it with cheese, two fried eggs and some Truff sauce. Tasty breakfast.
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At what temp did you do 6 hour ribs? Looks like something I'd eat - just wondering the temp.Ribs today, 4-1-1. Incredibly moist and tender, lots of smoke ring and smoke flavor.
Not fall apart, just the right amount of bite.
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At what temp did you do 6 hour ribs? Looks like something I'd eat - just wondering the temp.
Good looking tri-tip!Tri Tip Sunday !
Another nice piece of protein from Wild Fork.
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