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Recent content by megt123
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Just curious. Why cook it in the juice for 10-20 degrees? If you are going to rest it then rest it in the drippings. Just an idea. if it works I will try it.
A friend and I did a tailgate competition in Bel-Air Md this past weekend. The tailgate competition is for people who want to do competition and the organizer furnishes the ribs. We had e-mailed the organizer and asked what type of ribs we will be cooking. They were to be St Louis cut. Fine. We...
Not to be a smart a##$%, but you will be able to get alot of food on there if you are going to use two shelves. I don't know how much exactly because it depends on what you are cooking.
Good luck on the build and post some progress pics. Everyone loves to see them.
I have never gotten brisket the way I want and I have done four of them. The first couple I had the taste and the last one I had the pull like a rubberband. I have to get them both right together.
I just got the WSM 22 and hopefully I'll get er goin right!
I am new also and when I did my first Boston Butt, I didn't foil it. I also do not understand the wrapping meat in a towel and then to the cooler. The meat will increase in heat after pulling even if you don't wrap it. I am not saying it is wrong. Anyway, I didn't foil or wrap after being pulled...
Hey there. Glen Burnie Md here. Nice to have you.
I just did two small chickens last Sunday. It took a little over three hours @ 250. Get a good remote. Invest in a good chimney unless you like to use lighter fluid.
There is a wealth of information here and don't forget the "QView".
Well I just bought a Maverick ET73, BBQGuru and a Weber 22/1/2 Smokey Mountain. I will let you all know how they work.
My team LaterBonz BBQ is doing our first tailgate cook with St Louis cut ribs in three weeks in Bel Air Md.