(Topic ID: 292213)
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Quoted from Jamesays:whats the recipe it looks great,do you ship
1. Easy, just grab some large jalapeños, cut the tops off, use a butter knife to clean them out.
2. Stuff full with 50/50 cream cheese and cheddar cheese
3. Then grab some ground Italian sausage (or breakfast sausage if you prefer) flatten it and wrap the stuffed jalapeño
4. Then wrap the whole thing with regular thickness bacon
5. Toss on the grill at 400 until 165 internal
6. Enjoy
Have Instagram? I posted a video of them ne_pitmaster
Quoted from RyanStl:Looks fantastic, but really outside the realm of BBQ.
Your Armidello Eggs look yummy. I've always seen them called Atomic Buffalo Turds.
Lamb was cooked on an open fire IE BBQ, not sure why you call it outside the realm, but agree to disagree
https://en.wikipedia.org/wiki/Barbecue
Atomic Buffalo turds are not the same but close I guess, we make those too, less work and very good.
https://www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts
Quoted from RyanStl:It's probably been discussed, but BBQ and grilling are not the same. The lamb looks awesome though and Pinside probably can't handle a BBQ and a grilling thread with much activity, so I get it.
Absolutely, some might find this useful to expand knowledge. There is definitely a difference, but most differentiate more between grilling and smoking.
https://www.bbqguys.com/grillabilities/basic/grilling-barbecuing-smoking
I don't believe I mentioned how it was cooked..... it was cooked at 350 degrees on indirect heat. But you can see that due to the lack of blackening.
What I find the most interesting, is that "Texas BBQ" is not BBQ at all, since 90% is done slow and low on an offset style cooker.....so I guess it’s “smoking” but do we even care?
Also curious when I cook steaks, I cook 350 indirect until 125 and then stoke the fire and reverse sear at probably 600-700 until 135, is that grilling or bbq? I never really cared what it’s called, just like the taste.
Quoted from Spyderturbo007:I'm not sure if anyone cares, but the Thermapen MK4 is being replaced by the Thermapen One. They are selling the MK4 at a pretty hefty discount. It's hands down the best probe I've ever used. It reads in about 2 seconds and is actually calibrated. Anyway, thought I'd throw that out there.
https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=6
MK4 is awesome especially at the discount! I also use the "signals" from Thermoworks. I did grab a billows when on sales but have never used it. I don't usually leave my cooker alone and can manage the fire with vents.
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Quoted from Haymaker:I agree. I get the argument that brisket is a low end cut of meat making the grade not matter as much, but I disagree. Since it is so shitty, you want as much fat and marbling as possible in there to keep it moist and juicy. I too would have paid the extra 50 cents per pound for the prime. I've gotten choice briskets that were pretty good and some that were subpar, all my prime briskets have been incredible. Now that I've had american wagyu brisket, I will say the price difference there isn't really worth it, but it was still amazing. For an extra 50 cents/lb it is worth it in my book.
Fun conversation, I often default to choice grade. Since brisket is a very fatty piece of meat to begin with, when I buy prime, we sometimes feel the point is too fatty in a prime. Though I like both, and do care too much. Good quality choice or prime.
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