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Absolutely,ask for a manager. Sometimes you can get a lazy butt that doesn't want to help you but usually they can't wait to help you out. And like nygiant says , it's their policy to price match.
Just be pleasant and you will get that deal.
sure you can smoke chicken thighs in that smoker. you are going to cook the meat to a good safe internal temp like 170-175 , right?
canning and smoking is two different animals. the old recipes are the best ones when it comes to smoking meat.
I like the picnics also because the meat seems to shred better than pork butt. They both taste fine but I like the texture you get with the picnic. And the price of picnic being lower ...that is nice too.
Yes, I would tie that butt up with twine like you say. Get some rub in there and then bind it all together in a nice compact package. Good luck with it.
it wouldn't surprise me at all that longhorn would use cattlemans.
I mean , its a chain and they look for ease and consistency and for the people theyre serving , cattlemans is acceptable for the most part....
I guess it could be worse...
this is just me , but I would always choose a point to smoke. juicier, tastier , and more forgiving....
I would get a couple of small ones and do em up !
not greasy or mushy. don't worry. smoke em up ! they will be good.
I think your game plan is fine. No reason why a cajun marinade wouldn't be good. Post some pix when you do it. I've got some pork necks in the freezer and I want to smoke them and use them in meat sauce.....
Just smoke them til they are 195-205 IT....And probe tender , of course. The temp you cook at is not all that important. It's the temp you cook to and how tender the meat is when done.
That is a superb looking Texas chili. I like that style a lot , but I don't object to beans , either. One little tip I learned on food network is if you don't happen to have masa flour on hand , you can throw a handful of taco chips (like Tostitos) in the food processor and grind them up fine...