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Recent content by swordslayer954
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Well I juiced just over two cups of the sour oranges, added some olive oil, paprika, salt, and pepper. Injected my shoulder and plugged the holes with garlic chunks. Poured the rest of the mojo over the shoulder and have it in the fridge over night. Going on the smoker around 830pm tomorrow. ...
How does a wet marinade work with a smoker? I've only used dry rubs.
Thinking about doing a cuban twist on some pork and doing a 24 hour marinade then throwing into the smoker.
Well a quick google search just revealed that I'm an idiot and didn't know the base of the Mojo marinades I use quite often for grilling chicken are Sour Oranges.
2 cups of sour oranges juice (regular orange juice and some lime juice will also work)1 bulb of garlic1tbls salt1tbls black ground...
So we decided to move our beer drinking from my pole barn to the front yard last weekend for some reason and my buddy struck up a conversation about the three citrus trees I have in the front yard. I have always over-looked them because the fruit was fairly ugly coming off the tree, but my...
Hey guys,
I was wondering what your opinion was on temp control units for the wsm.
the Auber unit is on sale and seems pretty good:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=170
But I have also read the iQue 110 is a good unit too...
Thank you for the comments guys, everyone said the food was great and I even had some people that don't like BBQ going back for seconds.
Taking the pics was fun, its cool to see the day in pictures.
They were both great and I've done 3/2/1 before but I really liked just straight up cooking them with no foil the whole time. The ribs got a little more crust to them and I think they pulled pulled away from the bone much easier.