My goal is to take your favorite foods and make them just a little bit healthier. I've been working out for 15 years, training other people for 10, and these are the foods I eat daily to keep me feeling great.
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I like to dehydrate and grind the bones after their done with the broth. They’re perfect to add nutrients into the garden and the condyles puréed are a great addition for homemade dog food.
I'm from Memphis, and I often do not use a binder when I do dry ribs. Sometimes I smoke then Texas Style with only salt and pepper. Then I use Malcom's seasoning as the final Dry Rub
I never wrap during the cook, and essentially do everything the same as you. One thing though that you didn't really clarify--for the rest, don't wrap the brisket in tinfoil as soon as you pull it off. Also don't throw it in a cooler right away or anywhere else that's going to hold the temperature well. It can continue to cook and heat itself even more if you do, which then can overcook it. I learned the hard way with this and ended up with dry brisket. I now let it sit out in the open for 5-10 minutes before wrapping and/or putting it in a cooler to then rest at least an hour. The ideal resting temperature is around 170, and you're likely pulling at 195+ so this step is definitely necessary.
you didn't say how long it took you after the 12hr stall.... at 225 the Traeger internal ambient temps are more like 180/190 or so, not sure if you checked ambient temps, but takes over 24hrs for this size brisket at 225 to reach over 200degrees internal temp on that Traeger, I have the same model. C'mon man... you left out so much info.
Farmed salmon are bred to grow fast in cages so crammed that they are rife with parasites and disease. The fish eat pellets of fishmeal, vegetables, and animal byproducts; they are doused regularly with pesticides and antibiotics. Wild caught only guys!
Darn, I thought since it said sugar free it wouldn't have sweetener. Nope - just sugar substitute. False advertising! Do you have a recipe that does not have sweetener? Otherwise it sounds wonderful. Thanks.
BWW used to have pulled pork sandwiches on their menu and you were able to select the sauce of choice. I would always elect their parm garlic sauce and it was so delightful. I would order that sandwich with the parm garlic every time I went there until they removed the pulled pork sandwich from their menu. It's such a delicious underrated pairing.
I heard baby carrots have metals in them. Idk how true that is but they definitely don't stay good as long as regular carrots. ... Anyone else hear anything like this?
Hey Sean! Just wanted to let you know that I'm a very bad good. I was able to successfully create this dish tonight and it turned out great. I really appreciate the help and the content. I have earned a sub from me. One suggestion though! On the recipe page could you be more specific with the details. Other then that great content looking forward to more.
