Recent content by chinanick

Like people have stated try less rub. I take my ribs out if the fridge,wash them,pat them dry,apply a lite coating of rub and only let them sit 15 mins or so before I throw them on. I do the 3-2-1 sometime and when I do it more like 3-1-1 or so. Too much wrapping time makes them too soft for my...

Stl spare 99% of the time - I prefer them over baby back. When I do them for myself usually go unwrapped at 250 for 5-6 hours. When I do them for other people to eat I usually do the 3-2-1 method

When I travel through China the bbq pork is always a must. I prefer belly over other cuts but suckling piglet with the sweet sauce is a close second.

Love those store bought naans - I get mine from Trader Joe’s and bjs

I don’t trim my ribs just throw them on - they don’t look perfect but taste great

Will try it, very similar to my recipe

Bjs in Nassau county carry the Oklahoma Joe’s highlander model

Gonna copy this soon Had to screenshot the page :)

I always 3-2-1 and was thinking of just throwing them on tomorrow, keep the lid closed and just wait

Trader Joe’s sells it already made. The crust is actually pretty good Also buy the bags of cauliflower rice frozen at Costco

Just modified my landmann by adding defuser plates and a basket so it's time to try a brisket. 8lb flat from Costco and the wood was mesquite. I foiled at 160 and removed it at 205 and placed it into a cooler to sit for a few hours. Half was amazing the other half was just ok slightly tough

I cooked a 8lb brisket today and it was done in 6 1/2 hrs. I wrapped it at 160 and went to 205 pretty quickly. I inserted probe to check and it went in like a hot knife through butter. Just add more fuel too so now there is chicken thighs on the smoker lol

Guess I'm going to Walmart today

When the meat is done it's done lol. Some just like to cook quicker Great looking spread

port belly is always good