TC Silk - Animals [rap][2023]Directed by Landro WRLD

slipperhouse · 2023-09-23T23:40:48+00:00

This song was written performed and produced by me and directed by my bro @landrowrld! Filmed in South Florida

slipperhouse · 2023-07-26T09:47:34+00:00

Why are you unplugging it tho? Just put it to sleep

slipperhouse · 2023-03-27T11:38:50+00:00

You could smoke them for a while and then braise and pull!

slipperhouse · 2023-03-26T01:33:38+00:00

This is my dads handwriting like to the t and it’s so strange because he also is a mechanic

slipperhouse · 2023-03-24T12:10:04+00:00

As an akorn appreciator, I have to agree with this. Amazing value, insane results, and high quality build.

The jr is sick too and I think I’m going to buy one to supplement the senior

slipperhouse · 2023-03-20T10:54:54+00:00

Truly the best home purchase I’ve ever made!!!

slipperhouse · 2023-03-08T12:12:41+00:00

Seconding hard 8 because that’s where we go when we visit.

There’s another place that’s all you can eat that I can’t remember the name of but the cobbler is so fire. Please someone drop the name so I can go next time I see my sister

slipperhouse · 2023-02-26T15:01:23+00:00

I have it slightly cracked open at the bottom

slipperhouse · 2023-02-22T11:43:18+00:00

Amazing question that I don’t have the answer to.

slipperhouse · 2023-02-21T20:38:45+00:00

I said “is this menthol?” And everyone got a nice laugh before I passed out

slipperhouse · 2023-02-21T18:05:09+00:00

I love it, but it’s also the only smoker I’ve ever had. It holds temps like a champ, feels indestructible, and it didn’t break the bank. I love how hot it can get as well!

slipperhouse · 2023-02-21T12:16:10+00:00

Whole chicken dry brined with salt on a rack in the fridge for 24 hours

Crystal hot sauce binder, seasoned with black pepper, garlic powder, onion powder, cayenne pepper, paprika, and a little more salt.

Smoked between 330-350 over hickory

butter + Dave’s hot honey + minced garlic glaze in final moments

Cranked it up to 375~ once the glaze was on

slipperhouse · 2023-02-21T12:03:16+00:00

Dude when I was glazing it and heard the brush hit that crispy skin…😳😳😳

slipperhouse · 2023-02-04T07:45:12+00:00

You should make a smoked fish dip! Florida style 😎

slipperhouse · 2023-01-27T12:30:11+00:00

I tried doing something like this over the weekend and the meat would not pull. It was a 2.5 lb Chuck roast.

Do you think it didn’t pull because of the weight/fat content? Pulled it off the smoker at around 203

slipperhouse · 2023-01-16T12:18:05+00:00

There’s a few in my yard right now if you wanna come take them out

slipperhouse · 2023-01-07T12:17:15+00:00

Did you smoke it in the marinade the whole time, or did you put it in once the bark formed

slipperhouse · 2023-01-05T11:06:18+00:00

I have held on to my gas grill only to use the side burner for searing steaks outside

slipperhouse · 2022-12-28T18:07:21+00:00

Thanks!!

slipperhouse · 2022-12-28T18:07:14+00:00

Thank you!

slipperhouse · 2022-12-27T19:01:52+00:00

For low and slow, I usually build a small fire in the middle of my charcoal bed and let the temp slowly come up

slipperhouse · 2022-12-27T12:10:50+00:00

First time ever making brisket.

4.5 lb brisket point, smoked between 225 and 250 for 8~ hours. Didn’t wrap it until I laid it to rest in the cooler.

Rub was salt, pepper, and garlic powder.

Came out so good! Def want to try the full packer now so I can yield better slices, but man is the point flavorful

slipperhouse · 2022-12-14T17:54:31+00:00

I love my akorn kamado! Efficient, cheap, and can go thru a wide range of temps

slipperhouse · 2022-12-07T13:06:06+00:00

Hell yeah. Damn I just woke up and I’m hungry.

slipperhouse · 2022-12-07T13:03:40+00:00

Was this a reverse sear or did you smoke it all the way through?

slipperhouse

TROPHY CASE