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Welcome to SMF, it's great to have a fellow Illinoisan join us. You're gonna find this site extremely helpful. I'm from the northern part of IL, just south of the WI border, where do you hang your hat?
No qview, I'm not allowed anywhere near the kitchen, and my wife thinks I'm a dork for taking pictures of food, she just doesn't get it, as far as the beer, just some ice cold Coors Light
I don't have to cook today, just relax, so my wife and kids are making me dinner, some stuffed meatloaf, homemade mashed taters, veggies, and some cold beer
I bought Jeffs rub, and it is great, but I also used it as a starting point on making my own, and I made some adding some cherry Kool-aid packets, and it really gave the ribs a fantastic taste
I'm planning on doing some breaded pork chops, and wanted to use pork rinds for the breading, I wanted to know if anyone has tried this, and if so, how did it turn out?
Use what you got, I gotta GOSM gasser, and I love it, all though now that I'm really getting into smoking, I'm thinking about buying a 22.5" WSM, just cause it will hold more food, and it gets great reviews here and other places as well. As far as Steven is concerned, he uses a lot of Weber...
to SMF, it's great to have you here, I like it when others from all over the world join us, really gives us some different ideas on other cultures ways of BBQing