TerrorBerk
PP specialist?
I've never tried it. It feels like that method would braise the bottom, no?
The BBQ and grilling thread including Big Green Eggs and everything else too
- Thread starter BadJustin
- Start date
If you do it right, you'll soften everything but the top, which should have nice crunchy bark.
If the bottom is mushy and doesn't slice well, you over cooked it.
TerrorBerk
PP specialist?
Agreed. Love white BBQ sauce too.
theLostWizard
🧙♂️
Christmas Eve prime rib (smoke then sear). Breakfast sandos Christmas day. Still so much leftover.
TerrorBerk
PP specialist?
BBQ lovers platter (for 3) at Red, White, and Que in Green Brook. I haven’t been since they moved from the original location in Kearny. Brisket (which is buried under the turkey and pastrami) is still top notch. The jalapeño cheddar sausage is outstanding. The pastrami, which I don’t remember them having at the original, was also fantastic. I wish they were still in Kearny instead of 45 minutes away.
Prime rib my cousin did for xmas eve. Grilled to finish thawing, then smoked it for a few hours. Unreal.
TerrorBerk
PP specialist?
I had heard mixed things about Pineapple Express so haven’t had it on my radar. But I figured it was worth a shot since I’m going to a show at the Wellmont. Overall solid. Brisket was super juicy and not over smoked. Mac and cheese was excellent. Cornbread was too dense for my taste. My complaint is that they don’t do combos because I would have liked to try something else. And they made a solid Negroni.
I really wasn't planning on BBQing today and I don't normally buy beef from Sam's Club but this USDA choice chuck roast was talking to me.
A bit of mustard binder then coated with SPG, a wee bit of brown sugar and lastly a little bit of Kinder's Smokehouse salt & pepper.
Away we go...
Still undetermined if I'm going to finish and slice or cube and do burnt ends.
A bit of mustard binder then coated with SPG, a wee bit of brown sugar and lastly a little bit of Kinder's Smokehouse salt & pepper.
Away we go...
Still undetermined if I'm going to finish and slice or cube and do burnt ends.
theLostWizard
🧙♂️
Yesterday, my youngest requested non crispy steaks. So ribeyes smoked for 4 hours at 165 (hit 130 internal) and seared 2 over charcoal.
Who’s was better? Guarantee that sear! And don’t tell me you didn’t compare…Yesterday, my youngest requested non crispy steaks. So ribeyes smoked for 4 hours at 165 (hit 130 internal) and seared 2 over charcoal.
clevelandisthecity
Bitter AF but not offensive
TerrorBerk
PP specialist?
Brisket sandwich at Firefly’s. This place has gotten me through a lot of tournaments.
Time for a nap.
boogercrack
🦧 Rowdy Chowder
Yeah buddy
theLostWizard
🧙♂️
We are fans of (225 F) 4 hours on straight, 1 hour wrapped with tallow, then sauce for 20 at 275.
