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Mathewhill

Member since Nov 2011

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Replied to who loves ya baby-back?

Jul 2, 2014 on FoodNetwork.com

I solve that by using my smoker instead of the oven, but i don't do it often. Smokiness is good, but sometimes it's overkill as you have too many things going on. However, I can't recommend this enough, finish them on the grill. it gives it that missing component.

Replied to who loves ya baby-back?

Jul 2, 2014 on FoodNetwork.com

So you didnt use the recipe then.

Reviewed wood chick's bbq smoked beef brisket

Jun 23, 2014 on FoodNetwork.com

So, so many things wrong with this recipe. First, you always put a COLD brisket on the smoker, as it absorbs more smoke flavor. Second, fat will NEVER penetrate a brisket, so a fat cap or fat side up is useless. Third, 185 degrees is about 18 degrees below where competition smokers take theirs. And lastly, 15 minutes of rest time is about 3 hours...

Reviewed Who Loves Ya Baby-Back?

Jul 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe... With a few modifications.

First, do everything as listed, but skip the step of using the braising liquid as the sauce. Also, lower the temperature to 200 and cook for 3 hours. Then pull out of the oven, open up the packets, dump out the sauce, and throw the racks on a hot grill for 10 minutes to the...

Reviewed Who Loves Ya Baby-Back?

Nov 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe... With a few modifications.

First, do everything as listed, but skip the step of using the braising liquid as the sauce. Also, lower the temperature to 200 and cook for 7 hours. Then pull out of the oven, open up the packets, dump out the sauce, and throw the racks on a hot grill for 10 minutes to the...

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