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Recent content by coacher72
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Here is another 2 cents. I've foiled and not foiled. I believe foiling helps retain some of the moisture. I think when you foil and add a little apple juice just adds another layer of flavor. I also agree with DISCO foiling and placing the shoulder in a ice chest helps with the ease at which it...
I think gumbo is a great idea as well. Some of the best gumbo I've made has been after smoking a turkey or chicken and making a good stock from the bones.
Thanks for sharing.
Really liked your post and the roast looked fantastic. However, this is the first that I have heard of this cut. Never seen it around here. Hopefully it will show up sometime. I sure would like to try it
Thanks for posting
Here is a link to tutorial on making kielbasa by Chef JimmyJ. It looked pretty good.
http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
Snicker104 don't know anything about the slicer but I noticed you were from Cimarron. I taught there for over 20 yrs moved to Pratt in the Fall of 2000. Just wanted to say hi and good luck with your BBQ'ing.
I was typing as Frosty posted so some of what I stated is redundant. I fall into that category of enjoying tending to the fire. Don't know why, but I just do.
Others will way in I'm sure that have more experience than me. But from my experience I use a charcoal basket to place my lump charcoal in. This way I can more effectively use the minion method. At the beginning I usually do not have to do any attending for about 2.5 to 3 hrs depending on the...