I LOVED spatchcocking, until this year...more to follow, maybe in a new thread....
pat
I LOVED spatchcocking, until this year...more to follow, maybe in a new thread....
pat
Sounds kinky.Originally Posted by UNM1136
Ken
BBI: ...”you better not forget the safe word because shit's about to get weird”...
revchuck38: ...”mo' ammo is mo' betta' unless you're swimming or on fire.”
Thanks, man...I am exploring....please, don't judge...
pat
Spatchcock curious?
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I've done smoked breasts the last two years and was about to start brining tomorrow's. We'll do a couple five pounders for our family of three... they're that good.
Ignore Alien Orders
Trying some new things. See if I can’t muck it up…
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Not bad!
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they were damn near 7# each. Very good — rubbed with butter, sage, and salt before the cook and brought to room temperature. The smoker held 260 with shocking regularity. Used cherry because it’s what I had, not bad. Took about 3h.
Ignore Alien Orders
This Brazilian Flame thing looks pretty cool. Not sure I have a need or use for it in my current situation, but it appears you can use it indoors, which might be good for someone living in a cold climate for use in winter, or for someone in tight living quarters.
https://brazilianflame.com/
http://<a href="https://youtu.be/OQ3...Q3gjvW78_k</a>
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Planning NYE cook.
I have a picanha in the freezer, and thinking of adding a tri-tip. Might be fun to do both cuts at the same time and do a taste test.
Suggestions from the folks here on smoking these cuts? I know a lot of folks would prefer to cook them other ways, but in this case let’s assume smoking is a pre#requisite for this experiment.
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