Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. davidreading

    Labor Day Chickens

    Three day weekend and fryers were on sale for $.99 lb.  Had just watched Jeff’s spatchcock tutorial and wanted to give it a try.  The smoke began with a basic salt, brown sugar, bay leaves, and peppercorn brine.  The chickens were in the brine for about 12 hours.  Removed from the brine...
  2. davidreading

    What to do with my picnic ham shoulder?

    I recently purchased a picnic ham cut pork shoulder. I was going to smoke it just like I would a normal bone-in shoulder. However after looking through the threads for ideas, I became confused as to whether I needed to brine it first, or if I could just skin, trim & smoke as usual? Your help...
  3. davidreading

    New and would like some advice

    My name is Dave and I was born in Idaho, but as of this year I have officially spent more of my life in CA than ID. My biggest critic and fan is my wife, which is great because when she likes somehting I have smoked I know I did it right. I am fairly new to this and currently use a weber grill...
Top Bottom
Back
Clicky