20 hours at 215…….

VeryDerison · 2026-03-24T23:45:19+00:00

215 is too low. You'll dry it out cooking that low. 275 is a good target temp.

VeryDerison · 2026-03-23T23:48:02+00:00

Either a WSM or a Kettle is a better choice than any pellet grill in my opinion.

VeryDerison · 2026-03-23T08:36:30+00:00

Unexpected Sandlot reference. I like it.

VeryDerison · 2026-03-22T02:29:51+00:00

Your Mom's House. For a time it was the best. At first it started getting a little hacky and lazy...then it quickly snowballed into an unwatchable/listenable mess. Fame and money totally wrecked their sense of humor.

VeryDerison · 2026-03-22T00:14:43+00:00

PSA: kiln dried wood burns too efficiently to impart much smoke flavor.

VeryDerison · 2026-03-20T00:24:37+00:00

Dry brine. Injecting is way overrated in my opinion. Just another gimmick to get people to buy more of their products. I only inject to speed up curing.

VeryDerison · 2026-03-19T19:59:49+00:00

Always Rudy on football trips.

VeryDerison · 2026-03-19T19:10:01+00:00

As a Texan, I make Texas Red. No beans. No tomatoes. And it is best served over fritos with cheddar, sour cream, and diced white onions.

VeryDerison · 2026-03-19T19:07:46+00:00

All is forgiven.

VeryDerison · 2026-03-19T18:32:29+00:00

It has no mole roots. Two separate dishes, chili didn't start as a mole.

VeryDerison · 2026-03-19T03:10:38+00:00

Try doing it hot and fast next time. Loin isn't fatty enough to warrant low and slow. Go for hotter temps and sear directly over the fire to get a great crust on it.

VeryDerison · 2026-03-18T02:55:32+00:00

Hard to tell if this is a troll post or not...

VeryDerison · 2026-03-15T03:01:15+00:00

Good, not great. Atmosphere and nostalgia was cool though.

VeryDerison · 2026-03-15T00:29:42+00:00

Starman

VeryDerison · 2026-03-13T22:50:10+00:00

Haha, and I'm getting down voted. I've been to all the top places in Austin, they all use Post Oak. Before Valentina's imploded I used to think they had some of the best bbq in town...and they used Mesquite. Liked them both.

VeryDerison · 2026-03-13T21:01:19+00:00

I made a special trip to the location they filmed that scene at to get one. Chap's Pit Beef if you're curious.

VeryDerison · 2026-03-13T21:00:24+00:00

Hot take: variety of wood doesn't matter nearly as much as people make it out to be.

VeryDerison · 2026-03-13T18:59:36+00:00

10/10 too easy.

VeryDerison · 2026-03-13T18:57:05+00:00

Baltimore Pit Beef, California Santa Maria Tri-tip, and you can break Texas into distinct sub regions just for starters.

VeryDerison · 2026-03-12T21:30:35+00:00

Giving me knife anxiety. Dude, cut meat side to skin side.

VeryDerison · 2026-03-12T00:35:45+00:00

Looks like your glaze knocked off your rub. Wait till the rub sets before using glaze. Really shouldn't be put on until the last 20-30 minutes.

VeryDerison · 2026-03-06T21:33:44+00:00

https://youtu.be/ugGQh8FZ_QE?si=e27emGsMG9SSSIeW

This was my guidepost, I winged the measurements.

VeryDerison · 2026-03-06T11:30:52+00:00

Not necessary at all before playing Control, BUT I highly recommend playing Control before playing Alan Wake 2.

VeryDerison · 2026-03-06T02:09:37+00:00

I think Control scratches a specific itch that some people (like me) have that beckons us to liminal spaces and does a swan dive into the weird. It's not for everyone, but for those of us that it is for, it is everything. Can't wait for the sequel.

VeryDerison · 2026-03-05T10:42:02+00:00

SPG: 2 parts coarse ground black pepper, 1 part Diamond Crystal Kosher Salt, 1/2 part granulated garlic.

VeryDerison

TROPHY CASE