Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by chaze215
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.
Thanks for the reply Pops. I was just looking for going rates to use a commercial kitchen. Is it usually by the hour? And if so how much on average? Thanks again!
Chaz
I enjoy my meat medium rare as well However, I aired on the side of caution and cooked them 3-2-1 to ensure that they would be tender. I would hate to have a med rare short rib that was like shoe leather.
I have some AJ and Captain in a spray bottle. I didnt do any precise measurements....lol I did do 3-2-1 with the short ribs. They came out very tender.
I hope you're right Al, but it certainly doesnt seem like it. We are prepared and just hoping for the best, but expecting the worst.
Bear: Thanks for the compliments! I enjoy taking those Bearview/closeups
Meat: St. Louis Style Ribs and Boneless Short Ribs. My 1st time smoking both of these cuts.
Rub: Thin layer of yellow mustard and Jeff's rub + 4 additional spices applied the night before and into the fridge to rest for the night.
Wood: Cherry
Technique: Ribs 3-1.5-1 Short Ribs 3-2-1
Smoker...