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I smoke almost every day for our crews (I've found that it cuts down on turn over!) Here a couple shots of today's lunch via the Q-View. Beef ribs and ABT's......it doesn't get much better unless it's a late Saturday and I throw in some Snow Plowed Winter Ale from our local brewery!!
For a first time smoke, heck that aint bad at all!!
First off you didnt set anything on fire, you didnt burn the brisket, and to top it off it was edible!!! You're over half way there. In all seriousness though, likes been said, a brisket just reaches a certain point and as you put it...
Hola y bienvenidos!! Mucho Gusto!!
It's good to have a fellow Central American here!! I am in Indiana in the States and spent a good portion of my time in The Republic of Texas, however, mi esposa y mi familia is de Guatemala. Nice looking barrel set up, some low and slow Carne Asada on that...
New to the forum and excuse my interruption. I make a very similar bread, the biggest difference being that I mix in a seal-able pitcher. Like the kids Kool Aid pitcher. Just dump all the ingredients in mix it up, seal it and let it set on the counter for a couple hours. After a couple hours...
Hello All, I'm John and currently living in NE Indiana. A displaced Texan freezing my keister off and waiting for Summer. I am a principal in a construction company that primarily works with the banks and realtors in the area. I grill or smoke 4-5 days a week for our crews and staff. (even this...