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Has anyone done these. I love them but they are high $ in the store. Would love to learn how to do them. I am also ordering the bacon cure this week!!!
Yes it is the blood that she does not like. A couple of more questions if yall have the time, The clear membrane under the skin does that cook off or do you clean that off? If you ar doing parts how long should you brine? Hopefully the last: Is it still 1 cup salt to 1 gallon of H2O? Sorry...
Should you brine parts of the chicken? Thighs, legs, breast. Or is this process just good for the whole chick? Also will this hep with the red that is sometimes in chicken? My wife cannot stand that and will not eat it if it is there.
Has anyone ever used a coleman vertical gas bullet smoker? I have both: a char. and the Colman. Both work well but the gas smoker when I am trying to do real slow cooking the flame will extinguish. Wind and the pressure of opening the lid. Anybody else have this draw problem? The burner...
Can you use a bullet smoker for this? If so is the char./hickery placed at the bottom? Do you use the water pan? How long? Can I make a cold smoker for this cheap? And lastly, Can you use store bought cheese?
I also just found this forum and you are right about the tech talk. I love it for this reason: New cuts of meat do not seem an impossable task. I have mastered the pork sholder/but/hams ect..(without a meat therm.) but when it came to a brisket I was intemidated. I have not mastered the...
I do not know if this is a "sticky" but the rubs I use on ribs does not contain salt. I salt right before I place them on the grill/smoker. This seems to keep the salt from drying them out.
I have moved to a new status in the BBQ world and have become a pit master. IMHO I cooked my first Brisket this weekend and man did it turn out great. I have always been a pork man but this is so good I will have to do it again. This is how I did it:
1. Used the whole brisket and Trimmed fat...