It had a good smoke ring and really great flavor but lacked the juiciness that i normally seek. To be honest still on par with most barbecue restaurants, but just wasnt the top tier that ilI made last week. Had some fire control issues in regards to temp and couldn't find my manual thermometer so had to rely on the digital thermocouple which I think led me wrong in this case.
I think I'm completely done with injections. I injected the flat of the brisket and that somehow made it even drier. The injecting on the pork butt didn't impress me either. The point of the brisket turned out really nice actually so maybe the injection was to blame?
Still even though it wasn't up to my standards the neices and nephews gobbled it up. It's good to see a bunch of young white kids in one place. There are too many wild spic bean babies everywhere screaming their heads off everywhere nowadays.
I stopped injecting meat. Never noticed anything different except it was a little more drier than normal. Tomorrow, I'm going to do hanger steaks and lobster tails on the grill (bigguns, too. Pound a piece), and serve some garlic parmesean butter noodles ,and roasted asparagus. Looking forward to it.
That sounds pretty fuckin good man. Truly a kings feast! Funny enough the original fettuccine Alfredo as cooked in Rome back in the 1920s is actually just parmesan buttered noodles cooked in a certain technique table side.
It is going to be fantastic! Yeah, it's classic Alfredo for sure, but not many people know that. You say Alfredo, and people go straight to white sauce.
[ + ] Vrbllpollushin
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[ + ] HeyJames
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[ + ] Vrbllpollushin
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