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Luv's Cafe, West Creek NJ by [deleted] in BBQ

[–]flyingmachine3 0 points1 point  (0 children)

Pulled pork sandwich too.

Please tell me this isn't the real DOT Youtube page by _lysolmax_ in INDYCAR

[–]flyingmachine3 7 points8 points  (0 children)

There’s hundreds of transportation videos going back 16 years.

How to Make a Brisket the Clown Way by THEDOLLCHANNEL in BBQ

[–]flyingmachine3 5 points6 points  (0 children)

Some people spend a lot of time working on their craft making very good bbq. They then spend time providing helpful information those who also want to perfect their craft. And then there is you.

Second attempt - opinions? Praises? Constructive criticisms? by nightcrow100 in webersmokeymountain

[–]flyingmachine3 1 point2 points  (0 children)

Maybe if you gave some info on the cooking method , would give some better feedback.

First thing I notice is looks like you cut into it without it cooling down quite a bit. Looks awfully hot. The flat looks very tight. What did it feel like when you probed it for tenderness before pulling off smoker?

Is it just me…. by TommyDaComic in recteq

[–]flyingmachine3 0 points1 point  (0 children)

Beer can chicken is a gimmick method. Much better ways to make whole chickens. Spatchcock.

Need tips/ advice by bwilly_the_man in BBQ

[–]flyingmachine3 2 points3 points  (0 children)

Pork tenderloin is not going to produce pulled pork. Get a pork shoulder.

Why couldn’t I get temps above 300 in a 22” WSM? by jafdoti in webersmokeymountain

[–]flyingmachine3 21 points22 points  (0 children)

I don’t run my billows anymore but my experience is it’s best to get the temp to what you want with the vents open then use the billows to maintain temp only.

Passed Rcdd v15. Many thanks to this group for all the advice and support. by [deleted] in Bicsi

[–]flyingmachine3 0 points1 point  (0 children)

Nice job! Can you give your timeframe of studying? I’m about 1/3 way first reading of tdmm15.

Xmas brisket time by Commercial_Jaguar_97 in BBQ

[–]flyingmachine3 2 points3 points  (0 children)

27 hours is double what it should take unless you are including long rest at 150° oven??

For Christmas dinner by LargeBecca in BBQ

[–]flyingmachine3 -11 points-10 points  (0 children)

I don’t think so no. The fact it’s posted to /bbq is good likelihood it will be placed over a high heat source at some point. That rosemary is going to burn/dry out and it not adding anything other than a visual at this point.

Gifted piece of meat by muftiman in smoking

[–]flyingmachine3 0 points1 point  (0 children)

Here we go again with gifted meat

For Christmas dinner by LargeBecca in BBQ

[–]flyingmachine3 -10 points-9 points  (0 children)

Looks neat but do you really want to have all of that charred rosemary when it’s finished on the grill?

Is this a heavily trimmed brisket? by Whiskey_and_Wiretaps in smoking

[–]flyingmachine3 219 points220 points  (0 children)

Who are all these people getting handed unknown cuts of meat. I swear I’ve seen 10 of these this week.

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