Every cook is a great experience builder. This strategy really works for me.Īnyways, I could go on and on. Basically the best strategy is to cook until the temp hits 160-170 then remove and either wrap or cover in some way and into the oven until 203-207. I love the size, shape and how it performs.Ĩ) I am getting a handle on meat in the WSM. I also need to monitor things like side dishes on the is different than being in the oven in my opinion.ħ) I love my Le Creuset Braiser. I should check my WSM before the cook to make sure there is no flaking on the lid and that everything else is up to par. Next time I might try Italian Breadcrumbs or Corn Flakes.Ħ) I need to pay closer attention to things. It seems to be a different sort of fat than pork in my opinion.ģ) I prefer pork ribs and the sweetness of the bbq sauce that seems to mask the fattiness of the cut.I guess that is why I like burnt ends too.Ĥ) Bacon on the Mac N Cheese was a nice addition.will definitely be doing that again.ĥ) Panko is a bit "blah" as a topping in my opinion.even after absorbing bacon fat and butter. I didn't even think the Mac N Cheese would stick to the bottom of the aluminum tray! Also just a matter of putting way too much Panko on top and it really absorbed the Apple wood smoke I added.ġ) Weber briquettes (1st time using) are pretty awesome in terms of ash and consistent heat.Ģ) Beef ribs are very fatty and greasy. The Mac N Cheese got a little overcooked (temp got a bit too high I think at 375 near the end) because I was dealing with the braise of the ribs and reducing the sauce. Overall I give the Mac 8/10 and the ribs 7/10. I wish I had made more cheese sauce as the Mac absorbed a lot of it. Also I guess 45 mins at 350 was too much as a lot of the Mac stuck to the sides and bottom of the aluminum pan. As a stand-alone, very nice, but not a great combo with the ribs. The Panko absorbed a lot of smoke, and I applied a bit too much Panko topping forcing us to scrape a bit off.
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