Bubba, my wife makes slaw that’ll make ya cry. Her secret ingredients are Dukes mayo and Bay seasoning… oh, a liberal amount of chopped sweet onion. Enjoyed the video. Hickory and cherry… my go to as well. Subscribing
They look great….What was the total cook time? You wrapped at 2 hours, then cooked for 1 hour, then pulled and spread bbq sauce. How long did you leave on after saucing? Thanks
I've used the Hunsaker ring on my 22.5 WSM now for years. If you ignore (or ditch) the center triangle and hang on the upper ring, you can achieve MUCH more room as the meat hangs perpendicular to the hanging hook, if that makes sense, using the triangle only if you need more space in the middle. Mad Swine BBQ demonstrated 23 racks of ribs on his 22.5 this way. I've done 12 tri tips with room to spare when catering events. Amazing how much meat can be cooked this way, spectators shocked, but not enough to inquire, such are humans ;-)
those burgers were well prepared and seasoned good.....and then that awesome slow cook reverse seared method was great....I can just taste those juicy fat Southwest style burgers......Mmmm mmm......and done on the Weber Kettle Grill...Yes...
Nice setup and demo. The indentation in the center of the patties needs to be more spread out. Better to use the underside of a large spoon or ice cream scooper for a larger diameter indentation. A thumbprint is not enough to prevent the burgers from bulging up like yours did.
I am about to smoke a bunch of cheese for holiday gifts... "they" say the longer it rest the more evenly smoke disperse /better it taste. Did your cheese lasts long enough to comment on this?
