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Recent content by jgibb
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I have a fantasy football draft coming up Sunday. I want to serve pulled pork and smoked Mac n Cheese, among other stuff. My problem is, I just got back from vacation and will be working 10-hour days until Sunday. Now, while I don't mind pulling an all-nighter, I'd like to get some sleep before...
I'm glad you asked that question! I am working on a solution myself. We are redoing my kitchen and I am going to have an area devoted to my baking stuff and smoking stuff. One special lower cabinet will be a 9" pull out spice rack. When it come in and is assembled, I'm going to be looking for...
I'd do 2 smokes. It doesn't take that long and I think its worth it. But you can reheat the turkey for the second day, I've done it for big parties and it'll be good. I'd still do 2. I've done it before. its a lot of work but soooooooo worth it. And the smoking is part of the fun!!!!
I did a buttermilk brine last year and it was fantastic. I'm going to do the same bring this year, only I'm planning on using the buttermilk brine for my roasted turkey (I'm doing both types).
I am planning on spachocking my turkey for Thanksgiving. What is the cooking time? I'm doing the bacon butter turkey and am brining it in a buttermilk brine. I usually smoke it around 225-250. Any tips?
Oh, and the surprised responses regarding the bacon wrapped chicken thighs were funny! They were definitely a hit. And the Sangria was a big hit - especially with me! ;-)
Best compliment received so far - "I didn't know anybody up there understood BBQ like that! The brisket and pulled pork looked sensational, even had my mouth watering! JoAnn did herself proud fer sure!!! Reckon y'all might be inclined to grant a waiver and visa to a Bama Boy next year? Heck, I...