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Recent content by doughboyb
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Sport peppers, yellow mustard, onions, and sweet pickle relish on a poppy seed bun. What other way is there?? When I lived in Madison the only place to get a true Chicago dog in the entire city was the local Home Depot of all places. They did a really good job. Now I want one.
It took me a couple years of trial and error to be able to grill the perfect pizza, and a lot of eye rolls from the wife, and one use of a fire extinguisher, but we won't go there. I use Jim Laheys no knead pizza dough along with semolina flour for peel dusting when tossing on the stone. Once...
Maybe I missed it, but what kind of ribs were they? I've always had good luck with spares in my offset, I've never liked baby backs. Not enough fat and they seem dry..
Have you thought about doing the ribs ahead of time and just throwing them in the fridge the day before? They reheat real well wrapped in foil on the grill. That way the day of your get together you can focus on the brisket. 12 hours is a long time to hold a brisket, I'm not sure at what point...
Wondering if anyone would be willing to share a smoked trout dip recipe? I've got a ton of it in the freezer from a fishing trip to Lake Superior. I've grilled some, and it's great, just looking for a different way to use it up. Thanks.
I would smoke all the way to completion and then reheat the next day. That way you only need to take it to 140 or so instead of the normal 200+. Or yes, you'll need to wake up at 3 or 4...
Looks awesome! I have the opportunity to do this for my son's birthday party to supplement some pulled pork.. about how long did it take to get to 140? TIA..
Have someone else taste it... Could be your own tastebuds are off or you are just used to the amount of smoke. Sounds like you smoke everything you eat.
It may help if you use only charcoal. With wood I think temps would be all over the place, and if you are only using charcoal then there are certainly better options than an offset smoker.