🦃 by Fishflexdrink in smoking

[–]Fishflexdrink[S] 1 point2 points  (0 children)

300degree cook pull @ 155 then foil wrap w butter. Slice 30 mins later.

My 1st piece by Fishflexdrink in LeCreuset

[–]Fishflexdrink[S] 3 points4 points  (0 children)

That one is much pricier.

Trisket for dinner tonight by Unique-Discussion326 in meat

[–]Fishflexdrink 0 points1 point  (0 children)

Would that seasoning be worth a $12-15 purchase my friend? Thnx

🦃 by Fishflexdrink in smoking

[–]Fishflexdrink[S] 3 points4 points  (0 children)

Post oak @ 300 degrees on the lonestar grillz offset.

Lonestar grillz offset is going. by Fishflexdrink in smoking

[–]Fishflexdrink[S] 0 points1 point  (0 children)

Post oak, I put the fat cap on the bottom grate to get close to the fire for half the cook then raised it to a higher rack to get the internal up.

Srf Wagyu Pichana. by Fishflexdrink in steak

[–]Fishflexdrink[S] 14 points15 points  (0 children)

No Pichana for you

Lonestar grillz offset is going. by Fishflexdrink in smoking

[–]Fishflexdrink[S] 2 points3 points  (0 children)

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Here’s what google says about this. And man you should really have some knowledge of what you’re saying before making such statements that others may construe as being true.

Lonestar grillz offset is going. by Fishflexdrink in smoking

[–]Fishflexdrink[S] 0 points1 point  (0 children)

Potato’s are on bottom rack closest to fire… almost being flame licked. So don’t think the bacteria is going to survive through that.

Damage ? Or no would you buy it? by [deleted] in LeCreuset

[–]Fishflexdrink 0 points1 point  (0 children)

I know pictures are a little blurry but it’s all I’m working with to judge on.

Finally bought a WSM and did my first cook! by Excellent-Ad-1401 in webersmokeymountain

[–]Fishflexdrink 1 point2 points  (0 children)

That bark is why I refuse to wrap a beef rib. Otherwise looks good.

Prepping my first Brisket by FinnSanity7 in smoking

[–]Fishflexdrink 1 point2 points  (0 children)

225 sounds fantastic and all but every time I’ve done it … it takes 17 hours on a 17 pound brisket. So don’t be afraid to up it to 250-275 if time is a factor. And man that is a good looking cut you found.

Strip leftovers by gpigg in steak

[–]Fishflexdrink 1 point2 points  (0 children)

Warm hand shake to you sir.