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  1. smokin joker

    Have you tried?....

    Something I tried recently on my ABT's is Philadelphia's Chive and Onion cream cheese. That stuff is killer on ABT's (or anything for that matter!) Anyone else tried it?
  2. smokin joker

    Something To Think About

    I've read that bacteria grows roughly half an inch into the outside of meat. This allows us to cook the outside half inch of the steak to temp, and we are able to enjoy our steaks at a tender medium rare. Here's the conundrum... Let's say I'm grilling a thin steak like a half inch flat iron...
  3. smokin joker

    Unique Meats and Eats

    I thought I would start a thread to see what unique specialties everyone is making. What recipe or unconventional cooking are you playing around with? What are you doing that no one else is doing? This should be interesting to see what ideas are in development. Someone out there must have the...
  4. smokin joker

    Pork or Beef?

    For some time, I would always seek out pork ribs. Whether it be baby back or spare ribs, pork was always what I would look for. The only reason I did that is because that's what all the restaurants (around here anyway) and all the backyard warriors would make. Beef ribs are also much more...
  5. smokin joker

    New Kid on the Block

    Hello fellow fire worshippers! My (real) name is Andy. I've only been smoking for a few years but I think I make up for it with unhealthy levels of dedication and obsession. I live just outside Cincinnati, Ohio. And yes, I've made the Cincinnati-style fatty. (Not recommended if you value...
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