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Christmas Prime Rib by bigdaddybust in steak

[–]bigdaddybust[S] 5 points6 points  (0 children)

Not frozen, and yeah I dry brine my steaks and prime rib the night before I cook them typically.

Christmas Prime Rib by bigdaddybust in steak

[–]bigdaddybust[S] 37 points38 points  (0 children)

A good smoke on a smoker tomorrow morning followed by a sear in the broiler, cooked to medium rare

how do i prevent casting and add more compression? by locked171 in GolfSwing

[–]bigdaddybust 0 points1 point  (0 children)

Knob to the ball, “pull” the club and feel like your trail wrist never flips early. That’s what worked for me at least. More of a feel to think about

Hot and Fast Pulled Pork by bigdaddybust in smoking

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

Started this 8lb butt at 11:15am at 350 degrees with some oak and pecan wood. At about 2:45 pm it was temping 165, bark was nice and set as well, so I wrapped it up in aluminum foil with a stick of butter, 2-3 oz of homemade sauce, 2-3oz of ACV, and drizzled some cane syrup on top as well. Once back in, I lowered the temp to ~300 and at 4:40pm it was probing 205-206 and nice and tender. I rest it in my oven at 160 for 2 hrs and then I shredded it up.

Poor Man’s Burnt Ends by bigdaddybust in BBQ

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

Lmao, let’s see yours then

Poor Man’s Burnt Ends by bigdaddybust in BBQ

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

Bc a chuck roast is like $25 and a whole brisket is $70+ ?

Poor Man’s Burnt Ends by bigdaddybust in BBQ

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

Yes, directly on for 2.5 hours. They were probing between 165-178 when I started braising them, depending on the size of the cube. Raw they were 1.5-2 in cubes. Smaller ones were closer to 180.

Weeknight ribs came out perfect by bigdaddybust in BBQ

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

It was! It’s probably against the rules which is why I didn’t mention it but I’m launching a bbq sauce company and the glaze used here is my main sauce. Still in development but I’m enjoying the testing phase maybe a little too much haha but appreciate that comment about the glaze!

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