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Type: Posts; User: Chef Wil

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  1. Replies
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    Smoke flavored powder

    Smoke flavored powder
  2. Thread: Pulled Pork

    by Chef Wil
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    603

    I did another pork butt cook this one 21 hrs....

    I did another pork butt cook this one 21 hrs. Stall was almost 6 hrs. Both were about 12 lbs. I was about to give up and finish in the oven but I held on and kept it in the SmokinTex.
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    Plain table salt. Pretty sure all the newer...

    Plain table salt. Pretty sure all the newer specialty salts would work though.
  4. Thread: Pulled Pork

    by Chef Wil
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    603

    Yes I did

    Yes I did
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    BBQ Rub recipe

    I have been trying to perfect my Bbq rub recipe for the last 20 years. I think I got it.

    Chef Wil’s All Purpose BBQ Rub

    3.5 lbs salt
    0.5 lbs smoked paprika
    0.35 lbs chipotle powder
    0.5 lbs...
  6. Thread: Pulled Pork

    by Chef Wil
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    603

    Pulled Pork

    816
    two nine pound pork butts 16 hours at 225 with two handfuls of hickory pellets!:cool:
  7. Thread: 3 briskets

    by Chef Wil
    Replies
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    718 FINISHED PRODUCT 1 BOTTLE STUBBS SPICY 1...

    718
    FINISHED PRODUCT
    1 BOTTLE STUBBS SPICY
    1 BOTTLE BABY RAY SPICY
    mixed together.
    https://photos.app.goo.gl/YCvYdKGRtasSvYqg6
    ttps://photos.app.goo.gl/YCvYdKGRtasSvYqg6
  8. Thread: 3 briskets

    by Chef Wil
    Replies
    16
    Views
    6,139

    717 End result before slicing. Largest of the 3...

    717
    End result before slicing. Largest of the 3 was 6.5 lbs.
    14 hour cook. My only regret is the market trimming way too much.
    https://photos.app.goo.gl/D9BKaaUK87q7mnyt6
  9. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    Yes, guess these should feed 12 people when...

    Yes, guess these should feed 12 people when complete. It's for a wedding shower for his daughter, still, next time I pick and pay me later.
  10. Thread: 3 briskets

    by Chef Wil
    Replies
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    6,139

    719 So knowing where I live, you don't wanna...

    719
    So knowing where I live, you don't wanna sample?.... LOL
    Discussion was 3 packer trim, guy shows up with 3 trimmed briskets, never again, either I buy them or I don't cook em.
  11. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    716 https://photos.app.goo.gl/V43HSfMuFv3HKdA6A

    716
    https://photos.app.goo.gl/V43HSfMuFv3HKdA6A
  12. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    Got em on, how I post a pic?

    Got em on, how I post a pic?
  13. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    My mistake, going on Thursday evening

    My mistake, going on Thursday evening
  14. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    Well I understood it so we are on the same page,...

    Well I understood it so we are on the same page, cooking starts tomorrow night
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    Recoup time when saucing

    I have a 4 lb chicken in the Tex 1400, when I open the door to sauce and I'm about 20 degrees from done, how much time or temp is affected?
  16. Thread: 3 briskets

    by Chef Wil
    Replies
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    6,139

    I have the cook planned in about a week, I'll...

    I have the cook planned in about a week, I'll report back on results.
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    Basically as thread states. Season, lightly dust...

    Basically as thread states. Season, lightly dust with cornstarch, temp just shy of 250, 4 hours.
  18. Thread: 3 briskets

    by Chef Wil
    Replies
    16
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    6,139

    3 briskets

    Your thoughts on cooking 3 briskets, average weight if 10 lbs each. Using a 1400. How long should I expect the cook to take. I'm guessing 13 hours.
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    smoking cheese

    i have done this lots of times and always works great. Nothing better than making an alfredo sauce using smoked pepperjack.
    Everyone has their own technique, heres mine that works for me
    I use two...
  20. Thread: Rubbery Skin?

    by Chef Wil
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    3,190

    yes the cornstarch works great, i never used it...

    yes the cornstarch works great, i never used it on whole bird but i did use it on cut up bird, separate the wings from breasts and legs from thighs, it works fine.
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    not just a beer but a cold beer....

    not just a beer but a cold beer. Noooooooo..............I dont wanna own a restaurant right now, I just wanna see how much food I can tear up at someone elses expense.......LOL. Send me an email so...
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    ONE LAST POST ABOUT THIS CONVO AND IM CHANGING...

    ONE LAST POST ABOUT THIS CONVO AND IM CHANGING THE SUBJECT..............LOL
    No one is better than anyone, the day I cannot learn something regardless if the person is 70 or 7, I need to hang it up....
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    BillyBob, certainly not interested in a push and...

    BillyBob, certainly not interested in a push and pull, I have been cooking for 35 plus years in restaurants, certified through the American Culinary Federation, have competed nationwide in culinary...
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    there is different packages of the stuff and one...

    there is different packages of the stuff and one states it is MSG free. I agree with you about not using it, its not that it enhances the flavor but rather it dialates your taste buds which makes...
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    Brewmaster.......all purpose seasoning and dusted...

    Brewmaster.......all purpose seasoning and dusted with cornstarch
    I am in Lafayette. I am interested in the Mies product that was mentioned above our post.
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