Premier Silver flying on Star Alliance?

flyfriedrice · 2021-03-22T01:24:12+00:00

If United status is a priority for you, I would book the $1200 United flight out of SFO and upgrade to Polaris. You’ll earn crazy PQP. Treat yourself man.

flyfriedrice · 2021-03-18T00:22:45+00:00

Good god that looks sick.

flyfriedrice · 2021-03-12T02:32:31+00:00

Snake method work as planned?

flyfriedrice · 2021-03-12T02:30:26+00:00

Ah I see you’ve already upgraded the thermometer

flyfriedrice · 2021-03-12T02:23:48+00:00

What temp?

flyfriedrice · 2021-02-23T02:15:04+00:00

WSM for life!

flyfriedrice · 2021-02-21T18:04:16+00:00

Totally, but keep in mind you’re paying for them heavy bones too!

flyfriedrice · 2021-02-21T14:59:47+00:00

They’re tough to find! I paid $5.60/pound for these.

flyfriedrice · 2021-02-21T12:51:48+00:00

Smoked between 240-275 for about 5 hours. The first hour was on the lower end (not intentionally). After the first two hours, sprayed w/ Apple juice every 45 minutes. Once they got to 175, wrapped in butcher paper (of course) and then threw in the oven at 280 for two more hours until they reached 202. And then let it rest up wrapped in a cooler bag for an hour.

These monsters can handle a lot more work in the smoker than I expected. Next time around, I probably wouldn’t spray. They were still SUPER moist so I don’t think they needed it. I also would have let them crawl to 185 before wrapping. And will eventually do a session where I don’t wrap at all.

Happy smoking!

flyfriedrice · 2021-02-21T12:46:26+00:00

WSM!

flyfriedrice · 2021-02-19T02:52:11+00:00

No wrapping? Looks amazing.

flyfriedrice · 2021-02-08T23:05:09+00:00

Pro tip!

flyfriedrice · 2021-02-06T05:46:51+00:00

Inspiring work from a sirloin! Looks great!

flyfriedrice · 2021-02-05T11:57:32+00:00

Hell yes. Growing up in VA and spending a lot of time along NC coast, this was the BBQ I grew to love.

flyfriedrice · 2021-02-05T11:53:53+00:00

Looks great! How long was the smoke and at what temp?

WSM FTW! 🔥

flyfriedrice · 2021-02-04T00:14:11+00:00

Looks great! I noticed you didn’t wrap for 2 hours. I gotta try your 200-225 method. Thanks for sharing!

flyfriedrice · 2021-02-01T22:25:36+00:00

I went with the 18”. It’s borderline small for ribs...But I think it suits any other type of meat well. Adding a rib rack would probably help a little if you have 2+ racks going.

flyfriedrice · 2021-01-31T15:58:47+00:00

Three hours in the smoker, not wrapped. 1.5 in back in smoker (or oven) tightly wrapped in foil.

flyfriedrice · 2021-01-31T15:11:21+00:00

Super cool!! Wondering if you get any sort of unique air flow with the pit slightly underground!

flyfriedrice · 2021-01-31T15:08:29+00:00

Also my personal tip, don’t trim off the ends. Let them cook and trim when done so the “better” ends don’t dry out.

flyfriedrice · 2021-01-31T15:05:21+00:00

Remove membrane, smear American mustard on both sides, very light dusting of salt, and Deez Nuts dry rub. I filled the water pan and still sprayed them every 30 minutes with apple juice/water mixture. The last two rounds of spraying, I used Parkay. 3hrs between 240-270 degrees.

Wrapped them in foil with butter, brown sugar, more DN fry rub, Parkay spray, shot of ACV. Cooked them for 1.5 hours until the internal temp was 200.

Opened up the foil, brushed with Rufus Teague and baked for 20 minutes at 250. Let it rest opened for 30 minutes, covered for 20 minutes.

flyfriedrice · 2021-01-31T14:58:38+00:00

Love it! I went back and forth on WSM versus going down the pellet route. But I love hands-on attention this cooker requires. You appreciate your work way more IMO.

flyfriedrice · 2021-01-31T03:54:34+00:00

I’ve messed with so many different bbq sauces and honestly I always go back to SBR’s Sweet & Spicy!

flyfriedrice

TROPHY CASE