Recent content by Meatball

New Aaron Franklin book..... April 9 2019 https://www.amazon.com/Franklin-Steak-Dry-Aged-Live-Fired-Beef/dp/0399580964/ref=sr_1_3?ie=UTF8&qid=1548959760&sr=8-3&keywords=franklin+barbeque+meat-smoking+manifesto

Does anyone have any experience using the Red Oak wood vs White? Is there a difference in flavor or burn time? I know White Oak is a staple in Texas and was wondering about the Red. Thanks!

https://www.bing.com/videos/search?q=FireBoard+Labs&qft=+Filterui%3auserpage-ucbgfllvp1ohjoqufkdt_puq&view=detail&mid=D4B091CC9398A299D7B3D4B091CC9398A299D7B3&&FORM=VDRVRV Using the fireboard along with Alexa

I have been using the Airscape containers for fresh roasted coffee bean storage . I tried using one as a marinade / brining container .... works great. https://planetarydesign.com/shop/airscape-glass-kitchen-canisters/

Has anyone used the Umai process / bags on a beef tenderloin?

From the Jess Pryles website... Smoked Brisket Popcorn..... whttp://jesspryles.com/smoked-brisket-fat-popcorn/?utm_source=newsletter&utm_medium=email&utm_campaign=the_national_brisket_day_edition&utm_term=2017-05-

Has anyone read this book by Andy Husbands and Chris Hart? Was curious if there were any opinions.   https://www.amazon.com/Pitmaster-Recipes-Techniques-Barbecue-Wisdom/dp/1592337589

Has anyone ever smoked a batch of salt to be used as a flavoring season? Wondering what type of wood would be best used?

Arron Franklin Brisket trimming...   https://youtu.be/yaMgt1Altys?t=308

Has any one tried a pickle brine on chicken? Been seeing this type of recipe popping up in a few magazines .

Has anyone ever tried doing a beer can chicken in a smoker?

Can anyone suggest an all around decent kitchen scale that is reasonably priced ? Looking for a multipurpose one that can be used for various jobs in the kitchen. Thanks!

Has anyone tried this? It has activated charcoal made from coconut husks as one of its ingredients. https://www.youtube.com/watch?v=zI8iy3lx2w0

Question for the sauce experts...... are there any books on sauces out there worth investing in? Thanks !!

Check out this new knife design .......            http://www.butterup.com.au/news/  Interesting to say the least