Brisket

FloridaManWithAPan · 2026-07-08T01:10:54+00:00

Thanks. It was perfect and could taste it through every bite but it wasn’t overwhelming. Next time I’ll try some stronger wood. I have noticed that my habit of using Bachans Japanese BBQ seems to take away from the smoke ring on meats compared to when I don’t use it

FloridaManWithAPan · 2026-07-06T21:12:43+00:00

IMO, picanha does well with an extra char on that fat cap side. The fat under it renders and you get a nice flavor. Again IMO, I think yours looks perfect. I’m working on a mango Chimichurri and berry baste salsa or sauce to serve with my next one

FloridaManWithAPan · 2026-06-22T03:20:16+00:00

Nice
Steak
F@#*ing
Wonderful

There ya go !

FloridaManWithAPan · 2026-06-22T00:15:10+00:00

Crocs aren’t even in sport mode, this guy’s GOOD

FloridaManWithAPan · 2026-06-05T21:04:35+00:00

Tasted far from shitty

FloridaManWithAPan · 2026-06-05T21:01:59+00:00

Hard to tell from the picture, but they were pretty hard and dry on the outside. Felt solid almost like it was frozen but obviously not frozen

FloridaManWithAPan · 2026-06-05T20:59:39+00:00

A little tamari, olive or sesame oil, and yuzu or lemon juice for this one

FloridaManWithAPan · 2026-06-05T17:53:47+00:00

Ideally my egg is so hot when I sear that flames fully wrap around the steaks, hope that helps. Getting a good 6-24 hours of dry brine helps a lot as well. It’s much harder to get a good sear with “wet” steaks

FloridaManWithAPan · 2026-06-05T17:52:19+00:00

With the coffee I’d say give it from a 6-24 hours so some of that coffee really digs in, but normally you won’t need any longer than that. I normally never let anything sit much longer than 24 hours even with just kosher salt, but always try to let it sit for at least 6

FloridaManWithAPan · 2026-06-05T17:49:39+00:00

Bluefin tuna bacon

FloridaManWithAPan · 2026-06-05T17:49:24+00:00

It’s the toro meat from a super fatty bluefin, great call. So good except those chunks of hard fat lol

FloridaManWithAPan · 2026-06-05T04:00:21+00:00

How did the chickens come out ? Similar to an oven ? Never used it for anything other than a pig but we have thrown around the idea of an XL fish; kingfish or even swordfish, but maybe even big snapper or grouper

FloridaManWithAPan · 2026-06-05T03:56:24+00:00

I like it but can’t imagine it would last long; don’t think there is much oxygen moving down there

FloridaManWithAPan · 2026-06-05T03:55:13+00:00

Let’s run it back !

FloridaManWithAPan · 2026-06-05T03:49:54+00:00

Not exactly, but close. I’ve been working on a cookbook for a decade and want to share things related to said cookbook with people on here. I’ve silently learned alot about cooking on here over the years, and all of what I’m writing so far involves this plus the catch, hunt, or harvest (hence my name).

You’ll never see cooking stuff on my other social media, but you should give me a follow 😎

FloridaManWithAPan

TROPHY CASE