I got an old thread on here that's worth searching for
I can see the future...its margarine and gray meat.
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The one I cooked this past weekend I did 500 degrees for 30 minutes and than 300 till the temp you want internal.
My wife uses coffee, granulated garlic, brown sugar, chipotle chilli powder, crushed red pepper, salt , and black pepper.
All I can say is it's outstanding.
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I used to do mine the hot first then shut it off method. Now, on the.smoker at least I will run them real slow at 210° until an internal temperature of around 110°, then bump it to 275 300° until 125° internal. Then rest then rest some more. Some places will rest and hold them at internal temp for as long as they cooked it.
Tried it and had it many different ways. Willk's method above doesn't miss if you can read a thermometer
I'm not knocking it. I did a pork loin after frying a turkey for Thanksgiving. The loin was very good.
Avocado oil has a high smoke point and I'd like to try a few things like a ribeye in it.
Absolutely outstanding, Johnson!
Johnson is the KRT of dirt hauling.
Good on you for putting the comma in there.
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