yungkory

Funny I shoot 4-over two weeks ago and today I was already 5 over after 6 holes. Golf is wild

Wow that looks like what I've eaten in Japan

The belly was insane! So much juice even after being in the fridge overnight

Haven't sliced up the pork belly yet, it's for today's lunch, but I tried a rib and it was fan-effing-tastic!

I had to manually move myself. 96816 put me like 100 miles north of the island chain LOL

2 racks of spare ribs and a pork belly just went down on the smoker Pics in many hours!

Not sure if this is just my browser but: Putting my zipcode resulted in a marker in the middle of the ocean and This menu doesn't want to go away. Using Brave (built off of chrome). I hover over it, it goes away temporarily, then comes back.

The moisture was there, it just had more chew than I'm used to. Again, my only reference point is wagyu brisket by an actual Texan who does this for a living, so it might just be that this didn't have the marbling and fat content. The flat was probing like absolute butter. It was like dipping the thermometer in water how smooth it went in

Hmm maybe I pulled it too soon then. I read that I should be reading the thickest part of the flat, so that's where I probed it and pulled off at 203F

My next smoke experiment, ribs and pork belly

A friend of mine is a Whole30 coach and she's always posting the stuff she eats and it makes me sad, lol. This looks significantly better than anything I've seen her eat, her food looks like rabbit feed most of the time

I started the coals at about 5:50am. I started getting clean smoke at around 6:30 when I put the brisket on the grill. Pulled it off at 5pm and let it rest for about 90 minutes before cutting. Trimmed it the night before which took half an hour or so, so in total about 15 hrs give or take. Thanks! That's good to know, I thought it was an indication that I did something right, haha. The probe went in and out of the flat like absolute butter. Like when you flush a Mizuno kinda butter soft. More towards the point it wasn't quite as tender, not sure if that's just how briskets work since the point is obviously a little thicker.

First brisket was a decent success. I'm not sure if I'm spoiled because the only good BBQ joint here flies wagyu in for their brisket, and I was naive enough to think I could do it as well on my first time ever. It was flavorful, and has a decent smoke ring I think, but not as melty as what I'm used to eating. Still good the next day warmed up in the oven (last picture)

6 hr progress, hit the stall right at 155 internal. That blue dawg method is really intriguing, thanks for sharing that I've never heard of it @MattF. Definitely going to try it at least once. Maybe not if I can find a wagyu brisket, but another one of these prime from Costco definitely

Gonna try 225-250 until it hits 170 internally. Then I plan to wrap it and finish it a little higher so I'm not babysitting this thing for more than (hopefully) 12 hours. I would try and go overnight low, but I have a 4 month old so I gotta sleep when I can haha

Picked up a brisket for the weekend!

Man, I haven't been curious about a Cally driver in a long time, but the shape of the Max LS, combined with them finally making a matte finish.... LAWD PLS HELP ME

New driver just because. Tax return season?! Why am I like this?

What's all that white stuff on the ground

Thanks! I'm actually surprised it turned out so well. Gave some to my coworker who gave me the wood and he said it tastes like it was store bought. I said "7-11 store, or like an actual bbq joint" and he confirmed an actual BBQ place so I'll take the complement haha. Next up, some pork belly or brisket if I'm feeling really confident

FullSizeRender.MOV Alright the video won't embed, but damn was this some good pork. Smoked with guava wood between 250-275 until internal temp was 170F, wrapped it, and finished it at 300F until it was 203F internally. Let it rest an hour, then pulled it. IMG_1508.MOV

Picked up a 9lb pork shoulder from Sam's Club yesterday, and some guava wood. Gonna smoke um up on Saturday for the big game! Hopefully I don't eff it up, first time doing low and slow. I've watched like 8 hours of YouTube videos so hopefully they help cooking more than golf swing advice?!

I want a combo set of 223/225 -- I'm so ITCHY

I hate change, but I don't hate this! Solid update, hope it helps the review selections. 4000 applications:

I'm obsessed with grilled asparagus. Toss in olive oil, s&p, then after I grill a put some fresh grated parm on it. I was testing my new Thermoworks remote thermometer, so since I had coals going I figured I would cook something. Had some chicken thighs in the freezer so thawed them out, quick wet brine, then cooked indirect before finishing over the hot side. Slapped some home made BBQ sauce recipe I found online, wasn't too bad for a quick no-plan dinner. Had a minor flare up that I'm sure you guys can see, lol.