global_dev
Shave Enthusiast
Interestingly, its very close to processing of biltong.. with some minor changes
That looks great.
I see you went with the B cups. Must be just you and the wifeOkay I know some of you guys are grilling and smoking today let's see em.
We decided to do something a little different this year, I'm smoking a whole bone-in turkey breast.
Sides: Pasta salad, potato salad, and sauteed garlic green beans.
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Scathingly funny.I see you went with the B cups. Must be just you and the wife
...and the angle of the picture makes it look smaller than it really is, of course I am sure you are familiar with that.I see you went with the B cups. Must be just you and the wife
Best part of the chicken.
That is NOT Santa Maria style....you may have to be given a grill infraction.Who wants tri tip?
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Gave them smoke at 225 for about an hour. Intenal temp 110 as I pulled them. Now up 700 degrees for the reverse sear
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And of course I had to give a few extra clicks to the tongs to make sure they are working properly.
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Now they rest.
Or both.Note to self - buy a rib rack or get a bloody smoker to avoid the 6 skewer contraption needed to fit the ribs on a Weber kettle.