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Folks, it's time to have a 1st go at it. I've been a devotee to the q for a few years now, and a few smoker builds under my belt, and looking for a bit of help. Ribs, shoulders, pulled, ABT's & bacon bombs are all second nature, but a "beast" has reared it's head & I'm asking for help.
Here's...
Hey folks, I've been a devotee of bbq a few years now & just sold my filing cabinet smoker. Being able to get free fuel in the form of hardwood pallets at work means I've never tried charcoal. Ribs, pulled,sausages, and whole loins for smoked chops are the extent of what I've done. Brisket is...
Smoking up a whole pork sirloin next weekend for chops, and doing a shoulder for pulled. my question is this.I need a rub minus the cayenne, but still with ample flavor. My 6 yr old son has bad acid reflux, & takes Prevacid. I need a rub that won't set him off & Mamma won't get on my case. The...
A few years back, I became familliar with the Bob Gibson's recipe for Alabama White Sauce, as I was in need of a special sauce for a cottage party weekend. I've done a bit of experimenting with it, and came up with a bit of a twist on it. Rather than blaspheme the name( far be it from me to...
So, how many times have you cooked foil packs of veggies on the side while grilling some form of beast? AND how many times have you cursed a blue streak when you puncture the foil, all your bountiful butter spills out & starts up, rivalling the Chicago Fire? NO MORE!! I make my Montreal BBQ...
Hey folks, been lurking for a bit & finally getting to say hi. I'm Jamie from Truro NS Canada & am in the middle of a smoker build. I got a heavy steel filing cabinet & have the stack on top yesterday. I'm putting 2 of the 4 drawers in the junk heap & hinging the doors for ease of use. The...