kclandcruiser

I'm not a fan and am fairly close to the one in Kansas City. They always seem stale and overly sweet. Would much rather have a traditional donut from a local place than anything from there

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Not quite. Mahomes won’t be that lucky forever. Those risks he takes will start turning into turnovers. Also not sure what their cap space looks like but can they afford to keep Hill, Kelce, etc. when contracts come up?

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Mahomes signed through 2031
Hill signed through 2022
Kelce signed through 2025

Watkins is gone after this season most likely. O line is where the biggest issues are at and will continue to be, plus Frank Clark and Chris Jones's contracts based on their production this season

Go with the tri tip. Like the above advice said, sous vide the day before and throw it in the fridge overnight. But, I would differ on throwing in the SV for an hour to heat up. I like to sear with the meat cold so I can get a better/harder sear without having to worry about overcooking the meat

Looks like a good first run!

For the smoking side, I always try and dry it out on a rack in the fridge for 24 hours to form a pellicle if I have time. Then, when smoking I start out as low as I can get my smoker, usually somewhere around 140-160 then keep it at the temp for 4-6 hours and bump it up at the end to finish if the i.t. is below 145.

With salt, I like to do it by percentages of the weight of the belly. I've found that 2-2.25% salt by weight is about perfect for my tastes. I switched to dry brining by percent of weight because it was the most predictable and easiest to replicate once I found where I liked the flavor.

If you want it more peppery, I would add some coarse ground pepper to the belly after it is brined and before it goes on the smoker

Sounds like a fun undertaking. One thing to add, I'd probably rest the steaks off the heat for a few minutes to slow down cooking before tossing into the cooler and then have someone open the coolers up every so often to vent them so they don't build up too much heat.

This comes from a lot of experience with holding barbecue in coolers. I'd imagine with that much thermal mass that you'll be holding a lot of heat in there if going straight from the grill to the cooler with 70 steaks.

Good luck!

I have the Smoke x4 by them and really like it. I've only had it for a month and used it a few times, but it has been great so far.

I had decent luck with an inkbird bluetooth unit for about a year before the battery stopped taking a charge. The app with that would get cumbersome though. I like not having to use my phone to check temps and not getting constant connection lost alerts

Sounds like some great menus. Mine so far is:

8 racks of spare ribs
2 pork butts
6 whole chickens
Couple pans of beans
6 lbs of sausages

Thinking about throwing on a brisket or 2, but not sure if I want to deal with getting up at 2am to get that started

Wow, that looks incredible! Definitely going to have to try this one. Thanks for the great write up

I've recently taking a liking to the Emmolo Merlot and see you've mentioned Caymus a few times in this thread.

Any other suggestions that you might be able to make similar to that one?

There's a solid recipe in here about 8 or 9 minutes in. Video drags on but the recipe is solid. I made a double batch last weekend for mothers day and they turned out great.