- May 31, 2008
- 4
- 10
I have been told to goto roll call so here I am ;) I am a long time grill master but am a NOOB smoker, but learning quick love this site. I have a Brinkman smoke-n-grill gas, I live in apartment and couldnt have a charcoal so i decided to smoke the place out. I have smoked a london broil(so nasty the dog wouldnt eat it) but since then found this site and realized not a good choice to smoke even if it is on sale, not enough fat. Smoked salmon and shrimp both where good but over cooked. Smoked a chicken beer can style, meat was incrediable but skin was rubber, see that is a common. Then i turned to what i love best PORK;) First shoulder cooked about 10 hours and Girlfriend said that what she wants for her B-Day now, love that finishing sauce. Then I decided to to finally try some ribs 3-2-1, probably the best thing i ever cooked in my life and i can grill a mean steak(remember before cooking steaks let them sit out and get to room temp before grilling). Gonna do some smoked turkey legs today, i might sneak a small rack of baby backs on there too. I try to smoke a fattie for sunday brunch eveytime too, cant forget them. Thanks for all the tips you guys rock.
For the Alliance
GO Browns, Cavs, and Indians(born in OHIO)
and my all time fav GO BLUE
In search of the perfect mustard sauce;)
For the Alliance
GO Browns, Cavs, and Indians(born in OHIO)
and my all time fav GO BLUE
In search of the perfect mustard sauce;)