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I personally think our water is not so bad and not worth softening. Basic filtering with carbon to remove chlorine or and/or RO for kitchen is what I would do. That being said, I DO like the feel of softening but just not worth the cost IMO.

There's fair vendors doing them here and yeah outstanding. Not bbq tho. Some kind of savory flavor not sweet at all. Soy sauce base I bet. It's weird as they are bone in but still totally worth it. @chopsaw Found it for me! My inspiration for this thread...

They ARE better! That's how I do them too. One time I was grilling some chicken but got the hankering for some ribs I smoked a few days ago too so I threw them on the grill and the rest is history. Adds another layer of flavor for sure that we REALLY like.

WOW. Thanks for all the kind words and ride. Did not expect that at all. Simply was thank you to the member who originally posted the idea. Cannot locate the thread. I swear it was called racetrack sandwich or something like that.

Nice looking sticks!!! Welcome to team Auber PID.

Forget who gave me the idea but this is pork loin pounded thin, rubbed, grilled, and sauced. Still working out the kinks but this will be regular fair. The other sandwich I ate got BBQ sauce on the bun and was MUCH better. Aiming for sorta a premium McRib flavor. Plan to try other ways...

Keep up with the Dutch mods! Not really a baked bean guy but the mods you guys are posting are getting me thinking about it. SAME. I searched a TON of times. Had to do a web search to find it. I think you have to switch to "articles" maybe?

The de facto SMF bean recipe is Dutch's. Countless threads and happy campers. https://www.smoking-meat.com/dutchs-wicked-baked-beans

Here's an old family recipe:

NICE!!! Oh man that cut shot! One of my all time breakfast snacks is a really charred up cheap dog. I bet that's gotta be a 1/2lb or more dog right? Talk to me on trimming. I remember the flap but just how hard to trim out the rib tips? Have not trimmed in ages but not seeing SL cut rib...

Bottom line for me is cheese in sausage is mostly for show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in...

Gonna lose manly points, but as a musician I glove up. Does not stop everything but most. Years ago BIL gifted me some Hyflex gloves and life has been different ever since. Harbor freight/Lowes make good copies of them pretty cheap.

Rooting for ya Norm! It could be much worse. My Dad's best friend was a life long tree trimmer so you know what I mean.

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...

Welcome mate! Been dying to ask a native whether there is legitimacy to "outback" meat rubs using pepperberry/bush tomato/etc.

It's all personal preference but I run bird pretty high. Originally started at around 350F but go as high as 500F. Skin is glorious, as good or better than deep fried. Very true "wood fired grill" taste. LOVE IT. To be perfectly honest, I bought the Smokefire mainly for this reason alone...

WILD Bonita flakes right?

LOOKS GREAT. Welcome to team Smokefire.

NICE. I am slowly getting my asian dialed in. Tried lots of the asian techs velveting/msg/wok hot AF (works insanely good for fried rice) and all work to some extent but was still not happy with it. The key for the way we like it is everything gets blanched in boiling water before saucing...

Me too! He's gonna bring some real input on this. I am picky AF but happy with the smoke profile of mine. I was pretty much an anti-pellet guy for a long time but I kept seeing all those great cooks @chopsaw posted so I decided to dive in. Glad I did! I