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JJ. High Cholesteral comes from Sugar and white carbs not animal fats. Sugar and white carbs have the highest profit margin. Companies making billions off of cholesteral pills.Originally Posted by jjgold
Eat meats, veggies, fruits, nuts if you want to lower your cholesterol.
Otto do a vid mang
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Mix of hickory and mesquite.BIGDAY what kind of wood? What kind of smoker? Details pal. Looks great
I use a simple electric smoker for overnights. Masterbuilt to be exact. $169 on sale.
I use my Weber grill for shorter smokes. Like ribs and pork shoulders.
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might do one of the Traager smoker.
Don't worry about getting the best Charcoal Grill... just look for largest cooking space in sq inches. You'll be replacing it ever so often... depending on how much you grill per year. Steaks look greatFinished product....gotta admit was a bit difficult to cook and did have some flair ups even with lid closed. Think I will invest in a good charcoal grille
Bigday, that brisket looks so awesome!!! That is definitely BBQ Food Porn... It would be very cool if you did some videos on the start to finish!
That looks like a t-bone and a striploin. That beer in the background is beautiful!!
Will do my friend.
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I want to come to one of your BBQs some time!
Look around Otter. There's several cheap pellet smokers that do a great job as well as Traegers. You can also find coupons or sales on Traegers as well. Most BBQ competitions are being won with pellet smokers. Some people say it's cheating but I only care about results. It's almost hard to mess up meat with a pellet grill. The temperature is spread evenly across the grate so it's hard for food to burn. Brisket is probably one of the hardest bbq to cook. My brisket used to be hit or miss but it comes out perfectly every time in the Traeger. Low and slow and constant is what you get. My guest tell me I should open a BBQ restaurant but it has nothing to do with me, it's the Traeger. I've been looking at the Green Mountain grills as they have wifi built in, just the next step to the future. You can get instant internal temperature of your meats with the built in probes and the temp of the inside of the grill and you can adjust time and temperatures to where it can cut off when the meat hits your selected temperature.
Traeger has a good site for recipes.
http://www.traegergrills.com/recipes/
Traeger having sales at Costco's around the country...
https://slickdeals.net/f/10202388-34...store-only?v=1
a Canadian knows something about a Belgium beer???
pretty sure he is well versed globally
The smallest Traeger BBQ is over $1000 down here in Oz.
The big ones cost $3000-4000
Traeger's produce a very nice product but part of the fun of smoking/bbq is the process. Of course ending up with a hockey puck after 10 hours of smoking because of a flare up or bad thermometer isn't all that fun.
Since it's summer time and you guys are out grilling I figured I would repost this bump this thread so you guys don't make the mistake of not using charcoal.
there is always a back corner in every beer store loaded with kroenenburg, hoegaarden, tuborg, grolsch, etc etc
that is the best part of the beer store lol
Beer can chicken is a waste of good beer and does nothing to add flavor to your chicken.Gotta go with charcoal and some hickory chips buddy
You can get some life changing beer can chicken at a place called mercy in downtown Minneapolis
http://amazingribs.com/tips_and_tech...n_chicken.html
I'm an Eat Street guy.
problem with t-bone is it's two different pieces of meat. You have the strip loin on one side and the tenderloin on the other and they cook differently; and one is much better than the other. It's kind of like trying to cook a whole chicken, you can do it but you'll get much better results if you separate the white from the dark meat. Whenever I have t-bone I cut the meat from the bone.
I do the same thing with ribeyes too actually. This picture sums it up perfectly lol, that spinalis muscle is amazing and I always cook it separately.
I just got my costco membership again. Last time I had one was 2017. I went this week and noticed a new item, ribeye cap steaks.
It is nothing but that spinalis dorsi muscle, they are amazing.
That should be very tender I'd imagine
they are awesome, good thickness and price is very good. Most restaurants don't even sell that steak because it basically makes the ribeye portion inferior. When they do have it on the menu it ends up being pricey as hell to make up for the lost value in the ribeye as a whole.
I'm going to try sous-vide cooking one here soon. Supposedly that is awesome
Cap steak is by far the best cut at Costco. At $19.99 a pound, it's a steal. I can't buy any other cut since this came out. Look at the rib eye next time. It's missing the cap!
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