Well first meatloaf done last night. Good first attempt. We are thinking a finishing sauce for next time. It was also kinda dense compared to my wife’s typical meatloaf so we have to work on that. But it tasted good. Not too Smokey.
Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread
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Morning tfp cookers! I know @Brentr will be around with something soon. Lol
I’m getting going. Missing Disney as I sip my coffee waiting for this egg to clear it’s smoke! First pork butt today. I love experimenting on the family.
wish me luck! @Katodude thanks so much for the help!
And thanks to everyone else here forcthe help over the years!
oh it’s on!
I’m getting going. Missing Disney as I sip my coffee waiting for this egg to clear it’s smoke! First pork butt today. I love experimenting on the family.
wish me luck! @Katodude thanks so much for the help!
And thanks to everyone else here forcthe help over the years!
oh it’s on!
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- Oct 18, 2009
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Hey Jim DW and I are planning a trip to Disney in July, love the Minnie cup
- Oct 18, 2009
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Are you wrapping it after it gets to about 180 degrees? This helps with the stall. I usually wrap mine in foil however I saw where if you wrap it butcher paper it will stay more moist
- Oct 18, 2009
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We have a June 15th reservation. Lol. That isn’t happening. I tried to move it to July or August but can’t find even 6 straight days in one resort even if I get a 2 bedroom or larger! So we r holding till next year cause even oct through December is solid booked up. I’m sad about it but oh well.Hey Jim DW and I are planning a trip to Disney in July, love the Minnie cup
My wife has the matching Minnie that faces the Mickey one I have.
Are you wrapping it after it gets to about 180 degrees? This helps with the stall. I usually wrap mine in foil however I saw where if you wrap it butcher paper it will stay more moist
I’m taking the easy way out and wrapping! I haven’t decided if I should add liquid when I wrap to go back on smoker or no liquid.
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I hear you. We are just going for about 3 nites for DW birthday. We booked at the Yacht Club which is in Disney World
We stayed at beach club last trip. I wanted walking distance for toy story land. lolI hear you. We are just going for about 3 nites for DW birthday. We booked at the Yacht Club which is in Disney World
Yummy!...and congrats to your daughter!
We managed to squeeze in 3 boils so far this year even in this whacky world.
You open the sack to clean them?
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Nice pinch the tails and suck the heads. Lived in Mississippi and learned how to eat these bugs
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Rattus Suffocatus
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Yeah, you should see the foil in the picture. I think I was about an hour late on the first phase. It's still pretty darned good though, perfect for sandwiches the second day. The point portion is just about perfect as is, the flat is cooked a little bit more than I would have liked. Since my smoker is vertical, I had to cut it in half. I think that actually cuts down on the cooking time a bit too. But I like my beef rare, so for most people that recipe's time I used would have been spot on. The good news is that I now know I can start in the morning and not in the middle of the night and just plan a late dinner that night. So I won't have to start it at 3:30 AM like I did.Are you wrapping it after it gets to about 180 degrees? This helps with the stall. I usually wrap mine in foil however I saw where if you wrap it butcher paper it will stay more moist
You must use the same recipe with the butcher paper suggestion.
. I will need to look for some.
- Oct 18, 2009
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Here is some butcher paper I plan to try out on my next smokeYeah, you should see the foil in the picture. I think I was about an hour late on the first phase. It's still pretty darned good though, perfect for sandwiches the second day. The point portion is just about perfect as is, the flat is cooked a little bit more than I would have liked. Since my smoker is vertical, I had to cut it in half. I think that actually cuts down on the cooking time a bit too. But I like my beef rare, so for most people that recipe's time I used would have been spot on. The good news is that I now know I can start in the morning and not in the middle of the night and just plan a late dinner that night. So I won't have to start it at 3:30 AM like I did.
You must use the same recipe with the butcher paper suggestion.
Amazon.com: BRYCO GOODS Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA : Industrial & Scientific
Amazon.com: BRYCO GOODS Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA : Industrial & Scientific
smile.amazon.com
- Oct 18, 2009
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My buddy is trying it today. We have been cooking all day together. LolHere is some butcher paper I plan to try out on my next smoke
Amazon.com: BRYCO GOODS Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA : Industrial & Scientific
Amazon.com: BRYCO GOODS Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade Peach Wrapping Paper for Smoking Meat of all Varieties - Unbleached, Unwaxed and Uncoated - Made in USA : Industrial & Scientificsmile.amazon.com
Yes, open the sack to clean them. Never thought about keeping them in. How do y’all do it?
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