Recent content by MEATeorite

Not woodmans. They're not bad though on rare stuff.

This shit is FIERCE

Yeah dog. Wilderness trail and whistlepig are my ride or die Ryes.

I dont have paragraphs to spend here. But ive gotten a lot of bourbon drinkers to not hate rye by this exact bottle. Great entry rye. I like the charactoristics of light charring on the barrels. Oatmeal cookie and sourdough flavors. Nothing but good to say about it here, 10/10 for Rye.

Also, Searszall is bad ass. I highly recommend. At the very least, it's excellent at melting cheese on a sandwich. If you're like me, and sous vide is a lazy way to have a steak without going outside in the winter, it's excellent for that.

Just a plain jane Vienna Beef corned beef brisket. Rinsed it off, smothered in coarse black pepper, onion powder and garlic powder. If you do this, DO NOT use a rub with salt in it. Corned beef has a ton of salinity in the wet brine. Stick that thing in the smoker and treat it like a brisket.

pastrami

17 lbs guy. Sams butchers get a D- on this one. They cut the mohawk, but too deep. Created a canyon on the fat cap side. I wrapped a little early because i wanted to protect it from drying out.

Pork belly burnt ends

Chateau Briand cut of the tenderloin. Smoked and reverse seared. Made compound butter using Meat Church "cowboy butter" recipe.

Thanks! Been a complicated couple of years. Update wise, i got completely screwed out of Fatstack smoker, i waited 2.5 years for. I was #69 on the list for FS120 and a "fatstack founder" whatever that meant. Guy got to 43ish built, had a bunch of weird excuses, ghosted out. I've got a Goldee's...

First cook of 24. Backs on WSM, apricot wood, jealous devil lump. 50/50 binder of mustard and hoff hot sauce. Rub was just SPG, wrapped with brown sugar and Kosmos habanero cherry glaze.

Alaskan snow crab and Lobster from the Jewels. Shrimps with Girl and the goat Cuba rub. Split big leg portions and mopped with lemon/garlic/butter. Not sure if it's a common technique or just something weird that i do, but i like to grill a lemon wedge or two (takes the sour zing out of it)...

A bit of a back rib Renaissance over here. The direct/indirect method on WSM is the only way I'll do them from now on. Loads of smokey flavor, but great crunchy bark and still juicy. Last picture is just before pulling the plain ones off. All no wrap. This is all just SPG rub, color is all from...