Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Smoking up the whole barnyard this beautiful Saturday afternoon! Got some Chicken Quarters done pseudo Scarbelly injected with Cajun Butter blended 2:1:1 with Franks and Cholula rubbed with Plowboys Yardbird Rub. Gonna go to the grill after smoke to crisp up that skin. Also have some beef...
Couldn't imagine a better way to celebrate America's 241st year of political and economic dissent than by rolling up a Fatty and smokin' it tomorrow morning bright and early!
-Pork Sausage
-Bacon
-Eggs
-Potatoes
-Cream Cheese
-Colby Cheese
-Weber Smoky Brown Sugar Rub
Happy Independence Day...
My main complaint was that some of the slices from the flat weren't as moist and tender as I was hoping for. That and my slicing skills are in need of some practice. Definitely going to spare the fat trimming on my next go round.
Sent from my iPhone using Tapatalk
Final product pics almost didn't happen! I wanted to do the whole brisket with a few slices Style pic but just got too excited and served most of my brisket out! So here's a few slices for viewing. It wasn't perfect but edible and tasty! Lessons learned, looking forward to the next one.
Sent...
Definitely posting update pics! I'm just hoping she'll be done by the time you're done with your road trip. Never know with brisket right? Safe travels!
Sent from my iPhone using Tapatalk
So I finally decided to nut up and give a brisket a go. Got a 13 lb packer from Sams. So trimming was a touch more difficult than it looked from watching YouTube but I managed to remove the hard fat to what I suppose is my liking. Did a simple rub of salt, pepper, garlic powder and onion powder...
Sorry to disappoint the glassware police but it's Woodford Reserve Single Barrel 128514. SmokinAl...Second trip on the Carousel?!!! I'm HONORED!!! Thank you!
Sent from my iPhone using Tapatalk
These Porksteaks are ridiculous!! Fork tender doesn't begin to describe them!! Served with my wife's made from scratch Hot German Potato Salad and Green Bean Casserole. Happy Easter Y'all!
Sent from my iPhone using Tapatalk
Thanks for the advice! I like the sound of treating them like ribs so I think I'll adopt that 3-3 method Dave. I'll be sure to post QView and let y'all know how they turned out!
Sent from my iPhone using Tapatalk
I'm looking to smoke some pork steaks this weekend and I'm here seeking out some tips and ideas. I'll be using my offset stick burner and intend to smoke with Pecan splits and applewood chunks. To brine or not to brine? Dry rub or slather in sauce at the end of the cook? As always, your help is...
Here we see a fine looking 10 lbs of chicken leg quarters in their natural habitat. Being kept warm with hickory and the occasional chunk of cherry wood. Happy Viewing!
Sent from my iPhone using Tapatalk