Ribs 2 ways tonight, pellet smoking one pre-seasoned rack doing 3/2/1.
Second is in the instant pot, 30m pressure, 30m natural release
Second is in the instant pot, 30m pressure, 30m natural release
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Looks dry. Probably wasn't. Would love to try some sometime!Smoked an Axis deer roast.
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I have never seen beef cheeks on sale, where do you find them? I would love to try them.
I was reluctant to post because camera doesn't always capture meat correctly. It was actually medium rare. And delicious.Looks dry. Probably wasn't. Would love to try some sometime!
I bet it was good! I rarely have the ability to get venison, but I always enjoy it.I was reluctant to post because camera doesn't always capture meat correctly. It was actually medium rare. And delicious.
What is the white stuff in the pan?
I have never seen beef cheeks on sale, where do you find them? I would love to try them.
My wife did a rack in the instant pot a while back and I was surprised how good they turned out. I still put them on the grill to sear them though.Ribs 2 ways tonight, pellet smoking one pre-seasoned rack doing 3/2/1.
Second is in the instant pot, 30m pressure, 30m natural release
I will put bbq sauce on after they've done in the pot and broil them till they're nicely caramelized on top to finishMy wife did a rack in the instant pot a while back and I was surprised how good they turned out. I still put them on the grill to sear them though.
That looks phenomenal!The rotisserie duck was quite a success last night:
Teriyaki glaze?The rotisserie duck was quite a success last night:
Just did a soy sauce rub down, some 5 spice over top, and some Chinese bbq rub (cumin, fennel, etc.)Teriyaki glaze?
I have never cooked duck. I assume cooking is similar to a comparable sized chicken except maybe you want to run it hotter to render the fat since ducks have more of it?Just did a soy sauce rub down, some 5 spice over top, and some Chinese bbq rub (cumin, fennel, etc.)
This was our first time and a bit of an experiment that I would do differently if I was to do it again.I have never cooked duck. I assume cooking is similar to a comparable sized chicken except maybe you want to run it hotter to render the fat since ducks have more of it?
That's not sharkoochie
Which Pit Boss model do you have and would you still recommend it?Pit Boss. We have tried most, but wanted something that was non-stick with ceramic or porcelain coating. This one is so good to use.
ooo, that looks funArc
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This may be a purchase.
I built a BBQ shelter to deal with that but I'm firing up as well.I need to fire up my grill. With temps in the 50s this weekend I'm going to make it happen
I built a BBQ shelter to deal with that but I'm firing up as well.
Chicken tacos, doing the chook on the grill and I'll get the smoker going with ABT's and smoked cream cheese.