Search results for query: *

Wow does that look awesome Mike!

I not sure but get several but I do small batches. Edit here that last one. https://www.smokingmeatforums.com/threads/low-carb-jalapeno-pepper-jelly-more.333522/

I do mine sugar free using Allulose blends. This is the pectin I use.

I love Wayne's @thirdeye. Here is his Salmond Recipe

You nailed the cook on that! That the same way I do them.

Looks good. I just did one of those and it also shrunk up up a lot.

Nailed it!

Wow that looks awesome! Some beautiful plating. A local Wagyu rancher just opened up a Wagyu meat market. To $$ for me. He did give me a couple flanken ribs to try.

Thats some great looking food Brian!

Oh Man that has to be so good!

Looking for idea's for a ham steak and of course Eric had a thread. Love being reminded of him through his threads! Surprising only a few thread on ham steaks.

Man that looks good!

Looks really good

I have done these many times with St Louis ribs. I use the vortex on the kettle running wide open. Go about 25 minutes and turn. Another 25 and usually temp 195. Sauce than 10 more minutes. These are bite threw. I really like them cold the next day. I tried this with Baby Backs couple...

That looks amazing! I thinking pork steaks to brake in the new grill.

I use to wrap but finally got no wrap working for me after following Hey Girl method. Give her video a watch. Run 250 - 275. I keep a contain of apple vinegar in the smoke so stays hot and after first hour baste the ribs than every 45 minutes. They been getting done from 4 to 4 1/2 hours.

I had gotten Apple through amazon. Went to cancel and gave me two months for $7.

Great looking sammy!

I have gave up on baby backs. Always tough for me. I just did some with the vortex couple weeks ago. Tough. Even tried throwing those in the pressure cooker to try to make editable. I am done with them. I only do St Louis from now on.

Man that sounds and looks awesome!