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Recent content by redfinjim
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Chef Willie - wife and I prepped 5 pkg's of 14 legs each for the family 4th of July celebration down in New Braunfels, TX - we were whupped before we put them on the smoker. I think I got one out of the mess. One pkg of 14 would do the wife and I for about 3 meals. 14 is a breeze compared to 70!
Ingredients:
10 chicken drumsticks
1/3 cup soy sauce
1/4 cup brown sugar
3 tblsp oil
3 garlic cloves, minced
1/2 tsp cayenne pepper
10 slices bacon
Instructions:
1. Pull skin down to leg knuckle.
2. With a knife, cut the meat tendons and sinew around the leg just below the knuckle...
My briskets usually "hold" for about 1.5 hours at 165° before it starts climbing to 180-185 within the next hour. Then it'll plateau for a bit before hitting 192. I use a WSM 22.5. I've got 2 wireless internal temp monitors when I have 2 briskets on each grill level (4 briskets total). I buy...
Used Zesty Jalapeno pimento cheese as the filler and did the typical bacon wrap. I do mine whole and not sliced in two.
Had to partially open the smoker to hold temp - its not like having 10-20 pounds of meat in there sucking up the heat.
Never used Zesty Jalapeno pimento cheese when I...
Didn't have any of Jeff's recommended rub and I used my own. I couldn't find any rib tips so I bought some bone-in single ribs. Had a pork butt on the lower grill during the 5 hours the ribs were on the WSM22.5 upper grill. Pork butt will come off early in the morning. Wife and I tried one...