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Recent content by BigBryanSr
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Here are some pictures from the Prime Rib cook. I used post oak splits for my coalbed and a few chunks of mesquite. Smoked at around 230 degrees until 120 internal. That took about 4 hours. Rested the roasts about 45 minutes. Then Seared on oak and mesquite HOT live fire until 130 internal. That...
In a couple weeks we are smoking 2 whole (7bone) bone in Ribeye's on HBT Reverse flow gameday smoker. I've been cooking on it pretty regularly and we're still getting to know each other. We are serving a free prime rib dinner to a badass specialized UNIT of Law enforcement in my city. I'm...
I have had gout for years. When I cut pork products out of my life the pain subsided. I have switched to lamb, turkeys and rabbit. I'll eat beef tenderloin every once in a while and not have any problems. All are very good on the grill, smoker and for braising. And very easy to make delicious...
O my goodness. This is so funny and I can sooo relate!!! We bought 2, 7 bone in ribeyes today about18# each. They were on sale THANK GOD!!! We are serving the beef to some highly respected VIP's and I'm already a nervous wreck about ruining these beautiful hunks of meat.
Does anyone have any resources, articles or advice on using a Blowin Smoke reverse offset smoker? There are dampers on the firebox, chimney and going into (and outside the "rib box/ warmer". With this reverse flow cooker do open vents lower the temps? The rib box fluctuates the most and it sits...
I have a few Weber Kettles too at the house. And I love them and use them several times a week. I'm looking forward to learning to dial in the reverse flow. If you know of any resources, please send them my way.
Thanks,
B
Posting some recent pictures from the grills and smokers. These came off my 22inch Weber performer kettle, Primo XL or the reverse flow cooker. There are quartered turkeys, whole turkeys and breakfast casseroles.
So I just got this Reverse flow Any wisdom and knowledge is welcome
I'm really...