- Messages
- 15,563
- Location
- East Central Indiana
Porkchops...fried potatoes..baked beans..rum in Dr. Pepper and UFC.
HD
HD
Porkchops...fried potatoes..baked beans..rum in Dr. Pepper and UFC.
HD
Rum in Dr. Pepper?! Sacriledge!
Try it..you'll like it with a big ole ceegar...!!
I don't like Dr. Pepper. I would ruin good rum with that for me Now if you have seegars from a certain little tropical island that used to belong to Spain....
Well, fair point. But ribeye cooked well is a wonder to behold.Yes but it makes for a smaller serving, if most of the plate is fat.
Oddly enough, I had 18oz left out of the 20oz I started with.
It helps to cook it no further than medium too.
It was good, don't get me wrong.Well, fair point. But ribeye cooked well is a wonder to behold.
I'll be sending them your way in no time.I need a Knedle...
It was good, don't get me wrong.
The steaks were cooked slowly, because I used a different charcoal and didn't add enough.
Maybe that helped, who knows?
But for choice, they came out almost like prime. [huh]
The temp wasn't as high as I like, so I added more pecan wood than usual to assist.
Maybe I'll go back to ribeyes and cook them much slower.
I'll be sending them your way in no time.
If I'm cooking the meat a long time, yes I soak the wood.Did you soak the pecan wood overnight first? Was it green wood?
In order to get a decent benefit from the flavor and smoke of the pecan wood, it has to be wet or green. Then you can use more charcoal and get the heat you need but manage it with the soaked/green wood. I use soaked cherry wood for mine and it makes the neighbors take notice. The wife defrosted a tri tip for tonight and I have to get to soaking my cherry wood now. Overnight is too late already.:doh:
Oh and keep it covered as long as you can so the smoke penetrates the meat well but you probably know all of this being from where you are and all. That is just how we do it out here on the reservation.
I cook a whole tri tip longer than 15 minutes. It took about that per side. I dry rubbed it and it was gooooooddd.If I'm cooking the meat a long time, yes I soak the wood.
If I'm cooking it 15 minutes or less, no I don't.
The wood I use is seasoned, as it's been "downed" at least a year.
My latest acquisition, was a 15-20ft tree.
When I need wood, I just cut some off with the chainsaw or ax.
Wait, oil poisoning might be what's wrong with me.I cook a whole tri tip longer than 15 minutes. It took about that per side. I dry rubbed it and it was gooooooddd.
And don’t use a chainsaw! The blade is lubricated with oil and you don’t want that on wood you cook over. On wood you burn for heat---fine.