but not to cooking...ribs and brisket are my specialties largely due to my rub concoctions I guess....developed the rubs over the years...but lately been adding Black Jack to them for texture and smoothness...
Did my first Boston Butt yesterday..on my MasterBuilt Propane smoker...
turned out edible...but the internal temp...was 190 versus a dersired 165
or thereabouts...narrowly avoided disaster methinks...oh well...
Ribs and chicken and salmon I do on on a CharBroil propane grill...and the neighbors flock around for my chipotle sauce and rub....use limes almost incessantly as well...but then this is the Southwest...jalapena poppers are also delightful...I hardly cook anything anymore without chipotle...
Use mesquite to smoke the butt with...well looking forward to learning a lot from this site...Blessings and thanks in advance...Gila Jorge
Did my first Boston Butt yesterday..on my MasterBuilt Propane smoker...
turned out edible...but the internal temp...was 190 versus a dersired 165
or thereabouts...narrowly avoided disaster methinks...oh well...
Ribs and chicken and salmon I do on on a CharBroil propane grill...and the neighbors flock around for my chipotle sauce and rub....use limes almost incessantly as well...but then this is the Southwest...jalapena poppers are also delightful...I hardly cook anything anymore without chipotle...
Use mesquite to smoke the butt with...well looking forward to learning a lot from this site...Blessings and thanks in advance...Gila Jorge