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  1. waytoodeep03

    How are Bubba Burgers so juicy?

    How can a frozen mass produced burger turn out this juicy when cooked? If I make a ground chuck or high fat content ground sirloin burger it is never this juicy if it is even juicy at all. How do they get these things so juicy Im not sure if you live in a city with a burger place called...
  2. waytoodeep03

    Brining rotisserie chicken?

    Is this a good idea to do? I just got the kamado joe rotisserie attachment and wanted to do my first bird. If I brine it would the texture turn out mushy? I've only smoked quarters on this grill and those were brined.
  3. waytoodeep03

    How do you make pork tenderloin medallions moist and juicy

    It doesnt have to be grilled I was even leaning towards the oven for a cook. I just need these things to be juicy and moist. I bought a pack of the thick tenderloin medallions on sale at costco today. The look very similar to these They have a good chunk of fat on the edges just like the...
  4. waytoodeep03

    When to start brining the bird for thanksgiving

    Looking to get a 20 pounder to smoke on the big joe. When should i start brining it to smoke it thanksgiving morning
  5. waytoodeep03

    Can you brine pork loin like you do chicken

    To make it moist and tender?  I was thinking of roasting it or smoking it after a sear.  If I do either I would like to know how to keep it moist even after refrigeration the next day.  If i brine chicken it keeps that tender moist texture even after refrigerating it and microwaving it. 
  6. waytoodeep03

    Wuci 3-2-1 question

    When wrapping and using the johnny trigg method with brown sugar and tiger sauce etc, my ribs end up black on the bottom as the sugar is burning in the foil. How can i prevent this? I use brown sugar, parkay, tiger sauce and clove honey in my foil
  7. waytoodeep03

    Anyone used duck fat on ribs

    I see this done on bbq pitmasters. They rub rendered duck fat on the ribs when the ribs are done before turn in. Anyone done this?
  8. waytoodeep03

    Does anyone sell Brisket points only?

    Is there any chain store or online store that sells brisket points only? IM in Texas by the way. Houston
  9. waytoodeep03

    Anyone have Myron Mixons Pork Butt Marinade Recipe

    I read it in his book a while ago I remember vinegar and accent(msg) but not much else. Does anyone have it?
  10. waytoodeep03

    Cant get my flats tender

    Bought a Wagyu brisket last night. Probe checked it from 185 all the way through 210 when I finally pulled it. . The flat would just not get probe tender even at 210 and this was a wagyu from strube. I just could not understand it. It was only a 10 pound and took 14 hrs to get to 210.  Out of...
  11. waytoodeep03

    Anyone ever used onions with their wood in the smoker

    I saw this on BBQ pitmasters. One of the contenstants put sweet onions in with his wood. He said it gives his meat better taste. I was curious to see if any of you ever used anything other than woods and charcoal in your smokers when cooking
  12. waytoodeep03

    Avoiding bland brisket taste

    I just went to a BBQ place in Houston and while the ribs had great flavor the brisket was bland all the way through. Im guessing the guy in the kitchen gave me slices of the flat. They were bland bland bland. I could also tell he trimmed off all of the fat because there was none at all on this...
  13. waytoodeep03

    Black spots on brisket fat cap

    I went to the store yesterday and saw a few briskets that had black dots or black spots on the fat cap side of the brisket. Is this common? Does anyone know what these are?
  14. waytoodeep03

    Why is Franklin BBQ in austin so good?

    The line is like 2 hours for some brisket. I looked at the way Aaron Franklin makes his Brisket on youtube and it is very simple. Salt and pepper and smoke until it is tender. Yet people are lining out the door for this simple made brisket. Is it the grade of brisket he is using? Does he use...
  15. waytoodeep03

    Should the brine be taste tested?

    Should the brine taste how you want your meat to taste? Im worried throwing all these crazy ingredients in the brine may make the meat taste funny. Or does it really not matter?
  16. waytoodeep03

    Sonny's BBQ Brisket

    http://www.sonnysbbq.com/ Anyone ever been here and ate their brisket? That stuff is great! Very tender and full of flavor How do I make this at home? 
  17. waytoodeep03

    Do you clean your grates?

    Before you start a new smoke or do you use the same from the last time you smoked
  18. waytoodeep03

    Anyone smoke with wood directly in grill

    I just had some awesome ribs. The guy told me that he doesnt use his firebox because it takes too long. He was cooking maybe 50 slabs along with chicken in a huge wood smoker with pecan and oak. He showed me that he placed the wood directly in the bottom of the smoker and just placed a few hot...
  19. waytoodeep03

    Can you soak a butt overnight?

    In some sort of solution to give it a flavor? Has this been done before?
  20. waytoodeep03

    Mesquite ruined my meat

    Just got done smoking a fattie and a half rack of baby backs. Used a couple of chunks of mesquite throughout. I wanted to try something different from the pecan/hickory that I normally do. I cant even eat this food because it is so bitter. I heard that mesquite was punget but not to this...
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