Toggle sidebar

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.
  1. flatbottombros

    need help with cracklins, pork rinds

    Some of the best bbq i have had in a while you will love it, had a line around the corner tonight. Stop by the kitchen and ask for chris, want to put faces with names. Thanks
  2. flatbottombros

    need help with cracklins, pork rinds

    Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there. Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52
  3. flatbottombros

    need help with cracklins, pork rinds

    Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there. Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52
  4. flatbottombros

    new bbq joint

    Talked to the owners grand opening wednesday for dinner wish us luck, tonite at the charity dinner raised a lot of.money for faith in action will still take donations god bless
  5. flatbottombros

    new bbq joint

    When you all stop by smokehouse 52 ask for christian in the kitchen would love to put some faces to my new friends at smoking meats. Thanks for the support fellow smoke eaters
  6. flatbottombros

    new bbq joint

    This week a new bbq restaurant is opening in chelsea mi. come on by awesome food drinks and atmosphere. Stop by and check out smokehouse 52 in downtown chelsea michigan
  7. flatbottombros

    pork spareribs, trying the 3-2-1 method

    the ribs are awesome hope you can see how tender, and see the smoke ring yummmm
  8. CAM00382.jpg

    CAM00382.jpg

    • flatbottombros
    • Media item
    • Comments: 0
    • Album: pork spareribs, trying the 3-2-1 method
  9. flatbottombros

    pork spareribs, trying the 3-2-1 method

    heres the peppers yumm
  10. CAM00383.jpg

    CAM00383.jpg

    • flatbottombros
    • Media item
    • Comments: 0
    • Album: pork spareribs, trying the 3-2-1 method
  11. pork spareribs, trying the 3-2-1 method

    pork spareribs, trying the 3-2-1 method

  12. flatbottombros

    pork spareribs, trying the 3-2-1 method

    added bacon wrapped cheddar stuffed jalapenos
  13. CAM00381.jpg

    CAM00381.jpg

    • flatbottombros
    • Media item
    • Comments: 0
    • Album: pork spareribs, trying the 3-2-1 method
  14. flatbottombros

    pork spareribs, trying the 3-2-1 method

    Adding some cheddar stuffed bacon wrapped jalapenos to the dinner
  15. flatbottombros

    pork spareribs, trying the 3-2-1 method

    We are waiting for the grill to come up to temp but we are trying the 3-2-1 method for the first time. wish us luck
  16. flatbottombros

    precooked ham

    We are going to put a precooked ham on the smoker, i read it should take about 4 hrs, i will let you know later today. Merry christmas everyone
  17. smoking a stuffed pork loin

    smoking a stuffed pork loin

  18. CAM00299.jpg

    CAM00299.jpg

    • flatbottombros
    • Media item
    • Comments: 0
    • Album: smoking a stuffed pork loin
  19. flatbottombros

    smoking a stuffed pork loin

    I had it on the smoker for 3 hrs and it was awesome i love my homemade smoker
  20. flatbottombros

    smoking a stuffed pork loin

    Its a 1.5 # pork loin stuffed with arugala, peppers, ,onion and asiago cheese. Just wondering about time
Great deal on LEM Grinders!
Top Bottom
Back
Clicky