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Recent content by dave88
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Again, thanks everyone for the kind words. At least 1/2 credit goes to my butcher for providing me with top notch meat to start with! I pay a little more but the quality is out of this world and very consistent. And maybe a little credit to Jeff for coming up with the rub and sauce recipe....
Hello all!
Figured I would share my latest creation from my Master Forge smoker, I have learned quite a bit from this forum and decided to show everyone what it has taught me. Ribs smoked with the 2-2-1 method.
After resting overnight in the fridge with Jeff's rub.
Puttering along nicely...
Hi all!,
First try tonight with chicken thighs. Simple brine and then onto the smoker after what seemed to be a great rub.
While the meat was good -waaaaay too salty... I need to read more in the forum to see what I did wrong-
Perhaps add less salt to the rub duh...
Looking forward to learning the craft that is Smoking! I plan on having a few less than stellar first tries and learning from the rest of you. But you can't learn until you try...