I was going to do them for the last 2 hours, you saved my butt. Tomorrow is the big bash for my wifes birthday and a burned piece of meat would have been most humiliating.
To my delight, I'm getting the 'blue thin smoke', it works great!.
Thanx Dutch & Larry for your input.
I don't use the foil wrap method any longer, everyone around here likes em bare. So Dutch, from your experience (and thanx loads) I will try the last 2 hours with the brats over the ribs. Of course, keeping a close watch on them. Would the two hours take...
I read a recipe on this site where someone used brats placed on the rack above the ribs to add flavor and moisture. I tried it a while back with the 3-2-1 method and the ribs were fantastic. However, the brats were like jerky.
When is a good time to place the brats in the smoker so they do...
It takes courage to be up front and admit a failure. I admire that in a person. On a personal note; One time 30 plus years ago, I made charcoal out of a barbque full of country ribs. Got pre-occupied and discovered my gormet masterpiece on fire. I took those bits of "charcoal ribs"...
OK GOOD BUDDY,
It WAS you you posted the info on Beef Clods. See your post under "Rump Roasts" dated Thur. June 29. Boy, you had me worried there for a minute. You're just too darn busy to keep up with yourself.
I'm thinken I goofed on who posted the "Beef Clod" recipe. Whomever, posted a website.
Yeah, for sure, a black smoker is gonna get a lot hotter inside. Your shrimp concoction sounds yummie.
We're having a big bash for my wifes birthday on Sat. July 22nd. Right now we're...
I think you have something there Monty. You might want to completely close off the vent to keep the flies etc. out. When I was a kid at home (in the forties) my Dad dried apricots, prunes, and apples in a box he built with window screen in the front and back. It stood on legs about 4' high...
HI AGAIN MONTY,
Sorry to bug you on some basics, but I'm a "Neophyte" when it comes to smoking meat. I have a few questions:
What are ABT's----Jimmy Dean Fatties used in what manner----Are the shrimp peeled----are they on skewers wrapped with the cheese and bacon.
I have a GOSM propane unit...