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Messages - Sport

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General Discussion / Re: Smoking Meats
« on: September 15, 2020, 10:56:36 AM »

which one do you have? i use camp chef and it works but not thrilled with it. price was right though
Rt 700, definitely a pricey piece.

General Discussion / Re: Smoking Meats
« on: September 14, 2020, 07:12:40 PM »
it's easier in certain regards but i find the temperature fluctuates much more. a noob may have a hard time managing that. i'm not using a top of the line pellet grill though. maybe a traeger keeps temp more consistently.
My pellet keeps temps within 2 degrees 99% of the time. I (fianlly) can sleep peacefully with my briskets on the smoker.

General Discussion / Re: Smoking Meats
« on: August 03, 2020, 12:17:50 AM »
Thanks for the feedback!  I will try that
What temp did you smoke it at? 7hrs seems pretty fast to get the brisket to 200

General Discussion / Re: Smoking Meats
« on: August 02, 2020, 11:36:58 PM »
Was my mistake.  Either way ribs rested and then kept warm at 200 for 2 hrs.  Was perfect. 
Brisket got ready exactly to the bbq. 7.5 hours

Results: all ribs were amazing. Brisket was ok but wasn't pull apart soft.

Dino ribs


Rack of ribs

Take the brisket to 205 next time, hopefully that'll make it softer.
And dont be shy with the rub.

General Discussion / Re: Smoking Meats
« on: July 30, 2020, 08:30:12 PM »

I'm scheduling a big smoke for sunday. Just got my new traeger and going to take it for a spin :)

I want to smoke:
Dino ribs
Beef rack ribs

I know smoking 101 but any tips would be helpful.

For Dino: I'm doing basic rub, getting the temp to 200

For rib, same but adding bbq sauce for last half hour

For brisket, basic rub, wrap when stalled, bring to 200 and rest.

You got it all down, good luck!
Only thing I'd add is before letting the brisket rest, open the wrap for about half hour so you dont have carryover cooking and then rewrap.

General Discussion / Re: Personal Tzadaka/Charity Master Thread
« on: June 24, 2020, 07:48:10 AM »
This is a fundraiser for an organization I'm involved in, 1225 feel free to pm me for more details:

As the only drop in center catering to the Chasidish community, 1225 offers young adults, hot food, wholesome entertainment, year round programming, mentoring, mental health care, school and career opportunities and more.
Open 4 nights a week with separate times for boys & girls, 1225 is a game changer for those who are outsiders in their own communities, where they are accepted for who they are. It is a  division of the Jewish Heritage Center, and is run by Rabbi Ozer Babad. Now more than ever, these young men and women need your support - join 1225 in its lifesaving work with a $99 donation to its emergency campaign.

Destination Guides And Trip Planning / Re: Traveling to lithuania
« on: June 18, 2020, 11:53:37 PM »
Any other things to do/see in Vilna or surrounding area? Jewish wise

I will probably be driving in from Warsaw for a couple days. Planning to visit Trakai castle and old town Vilnius
Kaunas/slabodka is not too far. If youre going to the Chofetz Chaims kever in Belarus you should go to Mir too, there's a bais kevuros there.

Destination Guides And Trip Planning / Re: Traveling to lithuania
« on: June 17, 2020, 09:10:59 AM »
for belarus' land border crossing, usa citizens need a visa
also, its not very far, but crossing the border itself can take up the better part of a day
+1 you're probably better off flying, that's what I did. Also Iirc you need some type of health insurance if traveling to Belarus.

General Discussion / Re: All About Grilling
« on: June 15, 2020, 11:14:28 PM »
I got it to six hundred  ;D

where is the manual?
lol thats great for searing but let the meat cook first.
Google is full of resources. What have you tried grilling?

General Discussion / Re: All About Grilling
« on: June 15, 2020, 11:05:44 PM »
expression: a crane is as good as its operator

Meaning: with a crane you can lift heavy steel, if you know how to use it, you cant just down down in it and start complaining it doesn't work

Question: a grill is the biggest scam in history, or I just don't know how to use it  :o

Story: Finally I bought a grill and what ever I put on comes out dry like paper, what am I missing here?

I believe a grill was invented after this stroy,
husband: "okay I want to help you out with the cooking"
Wife "out of the kitchen"
Husband: "sure no problem I got a grill"
you answered your own question. Invest in a meat thermometer and don't crank the heat up to max. There's skill involved in grilling, just like all other forms of cooking.

These certificates dont seem to be tied to a specific name so might be sellable/transferable
They are transferrable, its in the fine print.

Just Shmooze / Re: Life Hacks, Post Your Favorites!
« on: June 12, 2020, 09:17:09 AM »
Put a Marshmallow in the brown sugar bag, it'll prevent the brown sugar from clumping and hardening.

General Discussion / Re: Smoking Meats
« on: June 04, 2020, 11:29:56 AM »
Thanks @aygart @henche @Sport @ushdadude !!! BBBR was fantastic!

I never really believed people that ate at Backyard BBQ and said, meh I can do better at home. Until now. I used just an electric smoker, no meat thermometer, and first attempt, and it was really good. I could only imagine what someone with a real smoker and been doing this a while, can do.

One mistake I made was I over trimmed the fat on one of the brisket pieces I think. Also I tried a different rub for the bigger piece because I thought family wouldn't like spicy, but BBBR was perfect and the other one was ok...

Both just going in:


Adding this one too, even though it only came out ok:

Looks great! Where are the pics of the inside?

Just Shmooze / Re: Violent protests erupt across the country
« on: June 02, 2020, 03:55:23 PM »


Or perhaps it was to highlight that how you say something is equally as important as to what you're saying.  Im no fan of cuomos but at least he knows how to communicate,  our dear leader is one of the worst communicators in leadership I have ever seen.

General Discussion / Re: Smoking Meats
« on: May 27, 2020, 10:05:06 PM »
I use bbbr too but cut down the pepper and leave out the Cayenne. Memphis dust is great on chicken but not really beef.

Thermoworks makes great thermometers and probes
have you tried Memphis on beef, I've used it a few times on briskets and its not bad especially if some one doesn't like heat in their rub.

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