Looks amazing going to do a little smoking my self this weekend but was thinking of trying lamb. Last time I did it I didn't care for smoke flavor it seemed the lamb took on too much smoke Any one have any suggestions. I have some great shanks in the freezer Anyone have any experience.
Erik I love the sound of the rub ingredients do you think if you had fresh blueberries and cherries etc.. you could make a wet rub with it? I'm sure if I look hard enough I'll find dried blueberries I've just got some fresh ones that are on the verge of being too ripe. Just wondering?
sure looks amazing I think I'll try it but instead of cutting up the dog I think I'll make the burger by wrapping in around the hot dog and serve It on a hot dog bun
I guess that would make it a dog burger instead. of a burger dog Thanks for sharing Great ideas in any event
Good advice. Unless you've trimmed it down to no or almost no exterior fat you'll have juices that are just too fatty (TOO FATTY did I say that in my outside voice) anyway, nice to get a little bit of a sear that will happen from being on the grate to start with. I put mine over the...
I bought a fresh pork leg because it was 99 cents a lb. What should I do with it. I was thinking of just using the rub and smoking it but I'm not sure how long any thoughts or suggestions its about 8 plus pounds
I have a vacation house at the beach in Mexico and desperately need advise on what kind of equipment to buy to bbq and smoke down there because the salt/sea air destroys everything I don't want to buy new equipment every year Any ideas about what stands up to the elements the...
I've never brined my turkeys but everyone says that's the way to go. I usually use butter or mayo to make the rub stick. when I use a rub. Just be sure to season the inside and out of the bird well with what ever seasonings you like. I start my bird out breast side up and half way through...
Those look great. I have often wondered if the cheese mixture was made ahead of time and placed in the freezer for a little hile to make it very. very cold, it might make it goey and good by the time they're done but reduce the risk of loosing it to oozing. Just wondering.