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Dry Elbows

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Everything posted by Dry Elbows

  1. Dry Elbows
    I’ve held a “finished” brisket in the oven for 15 hours with no issue.
  2. Dry Elbows
    Do you not have a deflector plate?
  3. Dry Elbows
    Lots of seasoning options. I did one on Christmas Eve with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. About 1/3 of each. First it was rubbed with caramelized garlic olive oil. I smoke tenderloins at 250* until they reach an internal temp of 120*. Then I reserve sear in a cast iron pan or over a hot grill. You may be able to ramp up the temp on the Pit Boss for this. While it is resting after the reverse sear, you can put some finishing butter from HEB on it or make your own.
  4. Dry Elbows
    I use my ThermoPen as a probe.
  5. Dry Elbows
    Did one on Christmas Eve. Smoked at 250 until it reached 125* and then seared on Weber Kettle over a mixture of lump charcoal and pecan chunks. I rubbed mine with roasted garlic olive oil and then seasoned equally with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. Turned out great. On the Kamado, I use a mixture of lump charcoal and wood chunks soaked in water for at least 24 hours. Soaking the wood chunks for 24 hours is the only way l have been able to get the flavor of wood smoke with the Kamado.
  6. Dry Elbows
    Get on YouTube and look at videos by Meat Church and Mad Scientist BBQ on pellet cooker briskets
  7. Dry Elbows
    How did they turn out?
  8. Dry Elbows
    Correct. I am not talking about by the pound. More about plates and sammiches. If I get a 2 meat plate for $25, I don’t want two slices of each.
  9. Dry Elbows
    I go to the one in Greenway on occasion because it is close to my office. They tend to give you the bare minimum. I get that meat (and everything) is expensive right now, but being chintzy isn't the way to keep people coming back.
  10. Dry Elbows
    This is the way to go. 6-8 hours on the smoke and then in the oven overnight. I typically set oven at 225*, but 200* will probably work.
  11. Dry Elbows
    Smoked this one yesterday. Cut and vacuum sealed this morning after resting in the oven overnight at 170*.
  12. Dry Elbows
    What size turkey roaster you use?
  13. Dry Elbows
    When the turkey breast reaches 140* internal temp put it in a pan of clarified butter (I used ghee) and cook in that until it reaches 155*. Then wrap in foil with top down to rest. Pour some of the clarified butter in the foil
  14. Dry Elbows
    Smoked a brisket and a couple of turkey boobies. Did the Chud method for the turkey boobies, but also slathered with Duke’s mayo before applying the rub. Everything turned out great.
  15. Dry Elbows
    I do not like that there is no way to control air flow on the Franklin. No damper at the firebox or on the stack.
  16. Dry Elbows
    I’ve been toying with getting one of these. How wide is the trailer?
  17. Dry Elbows
    If you see the HEB “Post Oak” pimento cheese, grab some. The cheese is smoked with post oak. Not a strong smoke flavor, but very good.
  18. Dry Elbows
    I'm doing the Chud method this year. But am going to slather with Dukes.
  19. Dry Elbows
    I've made a couple of batches lately. Interested in why you cured for two weeks. Did you use curing salt or go nitrate free? What kind of wood did you smoke it with?
  20. Dry Elbows
    I did a search and could not find anything. I want to try my hand at making bacon. Anyone ever tried it. If so, any preferred curing rubs or tips?
  21. Dry Elbows
    Nice rig. Interesting choice of a 400R on that hull. It's not known as being a fast boat. Interested what speed you're able to get.
  22. Dry Elbows
    Any recommendations on places to get some Luccheses resoled in Houston? Preferably in West U/Med Center/Greenway area.
  23. Dry Elbows
    No problem. When you initially mix it, the dough may be "shaggy" and still wet. Just use more flour when working it on the cutting board. Hope they turn out great.
  24. Dry Elbows
    Mix the bread flour and salt. Add the bacon fat and water. Mix by hand until fat is dissolved and everything is mixed together. Then put it on a cutting board with loose flour and work until the outside is smooth. This probably takes 5-10 minutes. I usually let it rest for 15-30 minutes before making balls and rolling out with a rolling pin. I make my tortillas a tad bigger than you get in the store, so a batch of dough yields about 10 tortillas. I want to try a recipe that uses baking powder.
  25. Dry Elbows
    I do it all the time. They are awesome. Cook bacon in the oven and drain the fat through a coffee filter into a jar. Store the jar in fridge until needed. 1.75 cups of flour, teaspoon of salt, .5 cup bacon fat, and .5 cup warm water.

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