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Sunday night meal this week. Old fashioned bird, weighed about 4 pounds. Brined overnight, dried in the fridge. I left it in its original shape, hit it with the meat tenderizer tool (has a billion tiny needles), & glazed it with sauce at the end of the cook. Made some easy sides: yellow rice &...
My grandfather used to refuse to eat any burger that he said could be slid under gap at the bottom of the door. I used to think that was a bit extreme, but this wave of smash burgers & the exorbitant prices that keep occurring make me think he was onto something.
Give me a good ole 1/3 lb patty...
Sounds like a weird flare up. I'm shocked that anything on that unit could melt. Supposedly their customer service is top notch so you're probably in good hands.
Due to the big sale on Spare Ribs at Kroger, I had no choice but to cook Ribs this weekend. It was basically a requirement upon purchase!
3-1-1 at 225F, starting with a 30 minute low smoke on the Recteq XL 1400. Sauced it as I unwrapped with a KC style sauce I'm still developing.
Made some...
Funny you bring up those two places. I was at Q39 on Friday night & Joe's on Saturday night. Seems like we have opposing opinions.
The burnt ends I had at Joe's were definitely returned back to the smoker as they had actual charring, whereas Q39's burnt ends were not smoked again. Q39 had the...
The few times I've had issues with overnight cooks it was almost completely my own fault, not the smoker. I did have a pellet cabinet go out on me once, but I had an alarm set. If you check on your equipment a day before the cook, along with using a smoker you're familiar with, and you have...