Recent content by zdavis90

I use a pizza stone that I preheat in the oven. Then I put 3 firebricks on their sides in a triangle on top of the grate. Put the stone on the firebricks so it sits up in the dome of the lid (like the dome of a pizza oven). I use lump and leave the lid cracked a bit to get it scorching .

The white was hard but the yolk was still a soft so I just (carefully) peeled it like a hard-boiled .

Utilized some left over pulled pork and made a pizza on my kettle. BBQ sauce, pineapple, pork, and jalapeno. The crust got a little crazy, but it was incredible!

Breakfast fatty I did a couple weeks back. Soft boiled egg and hash browns wrapped in spicy breakfast sausage and bacon. Smoked with hickory until done. It was AWESOME!

Think this would work as a sub to butcher paper (assuming it is unwaxed/uncoated)

Had my first go at a turkey. Applewood smoked at 300ish for 4.5 -5 hours.

I work in investment risk at a pension plan. Makes me feel good to be part of the money making investment process that supports so may public employee's retirement.

looks great! Wish that was on my lunch menu today. I gave my first go at some pulled pork nachos a few weeks ago too. Now I can't figure out why I don't have these more often !!

I've tended to not wrap at all in the process and still end up with tender pull off the bone ribs. Anyone else skip wrapping?

Hi all, quick question.  I have had the Trigg method once, but can't remember the taste right off.  I use a rub with a decent brown sugar amount, and am worried that adding honey and brown sugar will make these things too sweet.  Anyone have any thoughts on rubs with brown sugar, and then a...

. Keep in mind, the 4 pieces in the middle are the tips after trimming. But still, we shouldn't go hungry!

Hi all. I've read threads on the forum for a bit now, figured I'd better join. I'm originally from southern California, but now live near Salt lake City. I'm cooking on a 18.5 inch WSM and it's done well for me. Most of what I know was passed on from my dad, but I also look forward to learning...