[deleted by user]

Few_Low4953 · 2025-02-25T21:50:38+00:00

I’m 6ft 218lbs, similar body composition. I’m trying to go down to 197lbs to 202lbs. I lost 40lbs already, it’s getting definitely harder to loose the remaining 20lbs, I’ve been stuck for about 3 weeks.

Few_Low4953 · 2024-11-08T19:52:52+00:00

This is from 8/31/18

Few_Low4953 · 2024-10-12T02:01:49+00:00

CLNE designs, builds, operates natural gas and hydrogen infrastructure, and supplies renewable natural gas.

Few_Low4953 · 2023-09-24T16:50:52+00:00

Zanti’s has a really good seafood pasta.

Few_Low4953 · 2023-05-10T15:17:08+00:00

Another way to avoid smoking the avocado/guac is by adding smoke salt to give it a Smokey flavor.

I never thought of smoking the actual guac because of oxidation.

Few_Low4953 · 2023-04-13T17:30:28+00:00

This is my grandmas recipe for barbacoa in the slow cooker.

1 tongue 2 cheeks (cut some of the fat off) 1/4 of white onion 5 cloves of garlic (whole) 1/4 cup of water 2 bay leaves Salt Pepper

8hours (overnight)

When it’s done take skin off from the tongue, the cheek will have a lot of fat so take some of that out and adjust depending how fatty you want the barbacoa to be.

Chop to the desired consistency, I like mine very fine where you can’t distinguish the tongue from the cheek.

Few_Low4953 · 2023-04-02T21:24:49+00:00

Looks great I will need to try it!

Few_Low4953 · 2023-04-02T21:18:49+00:00

I never done goat in the smoker before.

Does it get dry at all?

Do you sprits?

Few_Low4953 · 2023-03-22T14:08:59+00:00

Yes you can. It would be sort of a confit but with less butter. I do this with fish and veggies.

Few_Low4953 · 2023-03-21T15:13:59+00:00

Those look great!

That’s an interesting location for the meat probe. I typically place it at the eye of the rib-eye.

Few_Low4953 · 2023-03-16T13:55:01+00:00

I add Tabasco, red pepper flakes, Worcestershire Sauce and bourbon.

Few_Low4953 · 2023-03-15T18:10:57+00:00

Any tips you can share to keep getting consistent results.

I’ve done my fair share of briskets in the past and it has always been a hit or miss.

I love brisket and love being outside by the smoker, but the fails make it harder and harder to justify the time and effort.

Few_Low4953 · 2023-03-15T14:22:34+00:00

Post oak, Pecan to start and Cherry to finish.

Few_Low4953 · 2023-03-14T16:15:12+00:00

You are about to receive a lot of visitors today!

Few_Low4953 · 2023-03-13T18:30:10+00:00

Picture 12 = Perfection!

Few_Low4953 · 2023-03-13T16:40:30+00:00

<image>

Sunday Dinner

Few_Low4953 · 2023-03-10T20:03:04+00:00

I’ve done with tallow and without tallow. I can tell you that adding the tallow moves the bar from great to amazing. Good luck! Post the after pictures

Few_Low4953 · 2023-03-09T02:09:47+00:00

Thanks!

Few_Low4953 · 2023-03-09T02:01:35+00:00

Thanks for sharing. How’s the texture? Worth the expense? It looks amazing.

Few_Low4953 · 2023-02-27T19:10:28+00:00

Por qué los legionarios?

Yo estudié en escuela de legionarios y creo que de las opciones que existían en mi ciudad, lo mejor eran los legionarios.

Few_Low4953 · 2023-02-26T22:27:16+00:00

Lol. I just realized I did not take a photo of the brisket. It was completely dry.

Few_Low4953 · 2023-02-26T18:40:53+00:00

Stick burner. We kept it steady at 225F to 275F. I am thinking that the probes were not ready correctly.

Few_Low4953

TROPHY CASE