TCG Grillers, smokers and red meat enthusiasts


Flyn

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I was showing homes after I put the pork in a cooler to rest and Amy shredded it before I got home. It's good pulled pork. I prefer the Sweet Rub O' Mine I usually use better than the Meat Church. Sweet Rub is sweeter while Meat Church is more salt and peppery. The Meat Church benefits greatly from adding BBQ sauce at the end while the Sweet Rub O' Mine stands on its own or can have sauce added. I would have used Meat Church Honey Hog if I had any but all I had was the Holy Cow and it's more beef oriented. If I use the Holy Cow on pork again, I'll add some brown sugar to it.

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Spivitz

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You got a lot going on there, how are they with all that mixed together? I usually do either or but not all together


Got the idea from Sam the cooking youtu.be guy

Frank's, butter, honey, garlic tossed in the pan and then spin it on the grilled wings

Delicious
 

Flyn

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Per the Shrimpy thread, I made it for dinner today. So much butter. So much pepper but they don't overpower the flavors. I used salted butter and still needed to add some finishing salt. The shrimp is great while the rolls dipped in the seasoned butter are Deeeeeelicious. I drizzled the sauce and shrimp with lemon although it's not in the pics.

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SpeedSpeak2me

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Per the Shrimpy thread, I made it for dinner today. So much butter. So much pepper but they don't overpower the flavors. I used salted butter and still needed to add some finishing salt. The shrimp is great while the rolls dipped in the seasoned butter are Deeeeeelicious.

NyXg0lT.jpg




9cw8IOa.jpg


mKLnK4W.jpg


1BzMK5J.jpg
I want to see more of that Brazilian steak (started with a “C”) you made. That looked so good.
 

Flyn

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Picanha? I'll make it again sometime. I like to experiment with new recipes and get bored with them after I make them a couple times.

The Shrimpy would make an awesome party appetizer or meal. It's not difficult except for the tediousness of deveining the shrimp.
 

SpeedSpeak2me

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Picanha? I'll make it again sometime. I like to experiment with new recipes and get bored with them after I make them a couple times.

The Shrimpy would make an awesome party appetizer or meal. It's not difficult except for the tediousness of deveining the shrimp.
Yeah, that’s the stuff. Starts with “C”, has “c” in it. I was close 😁
 

Shawn1112

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MEATeorite

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Do you use the water pan on the WSM with every cook? Been reading some people complaining that your basically steaming your food by using it.
Didnt make sense to me, just gathering your thoughts.
I do on brisket. Id disagree about steaming. My briskets have no problem developing nice bark around 6 hours in. They would easily dry out unattended, even with a full water pan. Theres a Mad Scientist bbq youtube video that explains waterpans that convinced me to use them most of the time.

Times I'll elect not to use water in the pan are things like a large pork butt because i prefer a crunchy bark and in my experience has enough fat to keep from drying out. Also pork ribs, where i will attentively be watching to devolope bark and wrap.
 
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