VOTE! Second Annual Memorial Day User-land BBQ Contest
Posted 12 June 2016 - 11:17 AM
Making a big pot of pintos right now that will be refried later to have with homemade chile con queso, mojo marinated and grilled wings and some grilled corn on the cob.
Edited by JoynersHotPeppers, 12 June 2016 - 11:17 AM.
Posted 12 June 2016 - 05:38 PM
Filet and asparagus.
Over shot the temps on the filet, but I did not dry it out. I kept it on indirect till it hit 130f, then seared it. Next time I will start searing it at a lower temp. The scallops were my best effort so far.
Posted 12 June 2016 - 05:41 PM
Still looks good to me! ...
Big difference in juice loss irrespective to color in one that lost it's pink in a matter of seconds over high heat, versus one that lost it over minute at medium heat ...
Posted 12 June 2016 - 05:54 PM
Still going? Should add my porkies in here,
Just over 5 hours remaining ...
Posted 12 June 2016 - 06:06 PM
Meat church honey hog bbq rub, then made a homemade blueberry glaze, cherry and peach for smoke
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