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Not too much longer.
View attachment 9012036
And then we hit the dreaded stall. This damn thing is never going to be done.
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Not too much longer.
View attachment 9012036
Not too much longer.
View attachment 9012036
200 and then bump to 225 this time from @GolferGalwhat temp do you smoke them?
what temp do you smoke them?
200 and then bump to 225 this time from @GolferGal
What he said. I was trying to impart a little more smoke by cooking it at a lower temp and then bumping it up. I was hoping to leave it unwrapped the entire time to get a great bark, but this damn stall is never ending so I just gave in and wrapped it. Otherwise we wouldn’t be eating until midnight.
was curious going low and slow that went on late morning, when you were looking to eat
So I did something interesting. It was a recipe from David Chang. I took spareribs and cut them into individual ribs and seasoned. Turned the traeger to 400 and did 40-45 minutes. The fat rendered perfectly and the ribs had a great bite to them like competition style ribs. They were great. I highly recommend attempting.
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Beginning of this podcast. https://www.theringer.com/2021/6/3/...ork-ethic-master-of-none-and-asians-on-screen Somewhere around 10-15 minutes. Not a written recipe. I highly suggest buying the seasoning he is talking https://shop.momofuku.com/products/pantry-starter-pack about because it is delicious on everything. But we tried it again with a normal BBQ rub and it was great too.Link?
All three seasonings are amazing and the chili crunch is freaking great. I use that on everything. Soy sauce not so much but he has packages where you don't need to buy those.
Do you love it? Would you recommend it? The reviews seem really really solid
We do. Had it for years now. Double Walled Insulation is what brought us to them and it has been a work horse.
That is my Morgan Cup glass, but you can’t really see itLimited series flex.