Not bad! Didn’t care for the spices too much but with a beer this stuff should be heaven. About 3 hours on smokeboostFirst jerky try. A mix of beef and venison around 3 lbs. I am using the nesco teriyaki kit from Amazon. Will try to take some pics before it’s all gone!
I’d be happy to test that outDid a challenge on Instagram:
Challenge time Theme of the week: Fastfood While I don't eat fastfood a lot my go to when I do is definitely the Big Mac. So here is my recreation of a Big Mac menu. I was asking my self what is better than a Big Mac? A double Big Mac. But what is better then a double Big Mac. RIGHT! A TRIPPLE BIG MAC.
Burger patties made out of chuck, seasond with @hardcorecarnivore Black, I made the Big Mac sauce and smoked some home made fries that were seasoned with HC meatchalada Mayo, curry and onions on the side to dip the fries in. I call this creation the tower of Pisa
Grill: @webergrillsca Smokefire ex6
Rubs: @hardcorecarnivore Black and meatchalada
I follow the recipe beneath this video, get my butcher to cut what in the UK is the spare rib joint from around the shoulder/collar, off the bone (no rind) cut comes to around 2kg and just slice it thinly and marinade the slices for 24 hours before cooking at 375-400F on the smokefire. I do add some foil loosely for the 1st hour of the cook over the spike to stop the edges getting to burnt and then remove it and put a chunk of pineapple on top of the cooked pineapple, on the taco's cut up it's bang onSimply awesome! Tell me about your marinade. I’ve done this once and it was ok, but was nowhere near as great as yours looks. Bravo!