Recent content by tm3308
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Smoking Meat Questions and Discussion
I’ve not tried all of them yet, but most of the ones I use frequently don’t have any sugar. Holy Cow, Blanco, Dia de la Fajita are sugar free. Voodoo has some, but I’ve never found it to be overly sweet. I mainly use a touch of Gospel if I’m looking for an extra bit of color. The Honey Hog rubs... -
Smoking Meat Questions and Discussion
I'm covering Wisconsin's high school state track and field meet this weekend, and as I do every time I cover this event, I bring some meat to share with my coworkers because the days are so busy that none of us can afford to waste time waiting in line at the concession stands. This year I smoked... -
Smoking Meat Questions and Discussion
To be fair, the lighting was a paid actor. Perks of being a photojournalist and having professional equipment at my fingertips at all times. -
Smoking Meat Questions and Discussion
It came out plenty crispy. I definitely didn’t wanna wait too long to crank the heat up to 400, and I think I timed it just right. -
Smoking Meat Questions and Discussion
Some spatchcock BBQ chicken. Brined for 3.5-4 hours, seasoned heavily with Heath Riles competition rub and a light dusting of Meat Church Honey Hog. Cooked in the Traeger at 150 degrees for about 45 minutes to get a little extra smoke, then cranked it up to 400 to finish. Rested with butter... -
Smoking Meat Questions and Discussion
I just use Meat Church bird brine. One cup of the brine mix with a half gallon of water. You can heat it up to help dissolve the mix, but I usually just use cold water and stick an immersion blender in it for a few minutes. That way I don't have to wait so long to put the meat in the brine. -
Smoking Meat Questions and Discussion
Same gameplan as last time for this pork loin. Brined for about 4 hours, then seasoned with Meat Church Holy Cow and Gospel rubs (about a 3-1 ratio, the Gospel was mostly just for a little extra color). Smoked at 150 degrees for about an hour, then I turned the temp up to 250 and let it roll... -
Smoking Meat Questions and Discussion
I'm smoking another loin right now for another batch of chops and sandwiches. I'll spatchcock and smoke a chicken tomorrow. -
Smoking Meat Questions and Discussion
Pork loin is a criminally underrated cut. Delicious if you know what you're doing, versatile, and dirt cheap. I get a week's worth of meals for about $10. I do still prefer smoked turkey breast sandwiches over pork loin sandwiches, but it's close. -
Smoking Meat Questions and Discussion
Finally struck up the motivation to break out the Traeger for the fist time this spring. Smoked up a 5.5lbs pork loin. Brined it for about 5 hours, then seasoned with Meat Church Gospel and Holy Cow rubs. Smoked at 180 degrees for about 90 minutes before bumping up to 250 for another 90 minutes... -
High School Baseball/Softball Concession Stands
Our concession stand always had the frozen lemonade and frosty malt cups. Those really slapped after a game. -
What are your top 3 christmas movies?
Die Hard Home Alone 1 and 2 (I'm counting this as one because I never watch the first one without immediately watching the second one) Christmas Vacation I've also got a soft spot for Jingle All the Way. -
What is the best fast food burger?
Purely based on quality, not overall value: 1. Five Guys 2. Culver's 3. B-Bop's -
What is the best delivery pizza of the major brands?
We had one in my hometown. It was okay for what it was. The cheesy breadsticks at the buffet were pretty good. That location has been replaced by a mom and pop pizza place that's fantastic, so I don't miss Breadeaux when I'm home. -
Sheeeeeeeeit, Isiah Whitlock Jr dead at 71
Been a rough week or so for The Wire. James Ransone (Ziggy Sobotka) committed suicide recently. Now we've gotta protect Wendell Pierce at all costs.