Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Too soon to tell.Well, how did it turn out? Looks good!
Let us know how it turned out...one thing I haven't tried yetFirst attempt at smokin some cheese...
Yes, the longer you wait the better. It'll taste like an ash tray if you go at it too soon.Too soon to tell.
Depending on who you ask, it needs to remain sealed in the fridge for 1 to 8 weeks to allow the smoke to penetrate the cheese.
I will probably sample some just before Christmas.
Looks awesome! Is that parchment paper under the pizzas?Nothing special, just a couple take n bake pizzas. Just an excuse to use the RT700View attachment 7681
MAM MIA!!! Looks great!Nothing special, just a couple take n bake pizzas. Just an excuse to use the RT700View attachment 7681
Looks like the cardboard that comes on them from Papa Murphy'sLooks awesome! Is that parchment paper under the pizzas?
Sliced four chops off of a Costco pork rib roast and took them for a ride on the Bull (and a seer on the Weber). Used the Ron’s Screamin’ Pig rub that @Mike and Rec Teq provided from the rub giveaway. They had great flavor and a little zip from the spice.View attachment 7705
View attachment 7701View attachment 7702Pork butt burnt ends. First attempt. They were way over-seasoned. I will use 1/3 the amount of rub next time. They also sat in the fridge 24 hours seasoned & covered on a rack. Next time I’ll go about 23 hours less. I think they had too much time to absorb the salts and also caused a drier-than-expected final result. 270* for 3 hours on rack. Toss with sauce and cook covered in pan 325* for 40 minutes. Uncover and toss and cook another 35 minutes. Some pieces were quite tender and, but others a bit dry. Biggest issue was the over seasoning. Family didn’t complain much, and I warned them to drink plenty of liquids with dinner!!
Any input for my next attempt would be appreciated
Yep...I've found if you rub pork too early...even ribs...they tend to be "ham-like" in taste and texture.View attachment 7701View attachment 7702Pork butt burnt ends. First attempt. They were way over-seasoned. I will use 1/3 the amount of rub next time. They also sat in the fridge 24 hours seasoned & covered on a rack. Next time I’ll go about 23 hours less. I think they had too much time to absorb the salts and also caused a drier-than-expected final result. 270* for 3 hours on rack. Toss with sauce and cook covered in pan 325* for 40 minutes. Uncover and toss and cook another 35 minutes. Some pieces were quite tender and, but others a bit dry. Biggest issue was the over seasoning. Family didn’t complain much, and I warned them to drink plenty of liquids with dinner!!
Any input for my next attempt would be appreciated
I ran them at 250 until an IT of 120 then onto GrillGrates on my Weber. About 2 - 2 1/2 minutes per side with a rotation half way through. I had one that was a little thicker than the others that I set off to indirect heat for a couple more minutes to get to temp. I pulled each of them when they hit 140-145.They look amazing! What was your method for heat etc.?
Cool.. thank you.I ran them at 250 until an IT of 120 then onto GrillGrates on my Weber. About 2 - 2 1/2 minutes per side with a rotation half way through. I had one that was a little thicker than the others that I set off to indirect heat for a couple more minutes to get to temp. I pulled each of them when they hit 140-145.