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Recent content by pheinzman
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That's a great price. I was happy to pick up a couple of butts and some spare ribs this weekend for $1.29 a pound.
The butts are smoking right now; sitting at that 160° plateau right now.
charcoal. I had this big bag of lump I bought at GFS and it didn't perform very well. I started thinking that I would need to blend my hardwood lump with standard briquettes to control the heat. Last week, I knew I'd be smoking and I was out of that cheap stuff, so I bought a 10# bag of the...
The temp about 15 minutes ago was at 150 and they still looked pretty juicy. I've been spritzing them with apple juice every hour or so. They smell incredible.
Here's what I have going on today. A ten pound pork loin.
I cut into two pieces and rubbed it with a quarter cup of the following rub cut with a quarter cup of brown sugar:
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder...
Oh, they were good. What I love is that the skin of the chix kind of fuses to the meat, so no matter how you carve it, the skin stays on and everyone gets some.
The meat is incredibly juicy. I kept them warm in the oven at 170 for about two hours after the cooking was done and it was still...
Ok, I seem to have temperature control down, holding steady at 225-250 degrees an hour and a half in. I'm making two beer can chickens in my Brinkmann two door vertical.
Here's a pick from one hour in:
I've turned them around to face forward since then (not to get better pics, but for easier...
I looked and everything seems ok. It could even have been something stuck to the newspaper I used to start it, I suppose. The ash it left behind had an orange appearance and was very fragile. The smoke smells fine.