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Finally got some time to myself today to smoke some delicious chicken. Boneless skinless chicken thighs are without a doubt my favorite cut. Using a Caribbean Jerk rub from a local Smokehouse, I created a marinade with oil and vinegar. This is my first time doing it this way, but I think it's...
Fattys are great b/c you can get really creative with them. My only advice for first timers is pay attention to the comments and notes people have made about rolling the fatty. That's the trickiest part of the whole process. If you got any specific questions let me know.
The higher heat may have helped shorten the stall. A pork butt that size would have taken 12-14 hours to finish at around 240F temp, because the stall would be longer. It's no big deal either way. Bottom line is you found a method that works for you, so keep doing it. Congrats and nice bark on...
I do this a lot too. Yes it will be smokey, but not overly so since the husks will prevent most of the smoke from penetrating. I always have smoked kosher salt in the house and we add that to our corn-on-the-cob, which takes the smoke flavor up a notch.
Sounds like a plan. What's your weekends in the fall look like? Maybe Robb and I will host something small here on the eastside.
Hey @HANDYMANSTAN, what's the recipe for the beans you made last weekend? My wife is not particularly fond of baked beans, but when I brought home yours and served...
Excellent gathering @hillbillyrkstr. You and Crystal really worked hard all weekend to make it a success! It was my pleasure to help out and have such a good time with such great company. It was good to see @HANDYMANSTAN and D Ron again. Also was great to see @kingfishcam again! It was tough...
Nice job frank. How'd the ribs turn out?
More importantly, how was your luck morel hunting this past spring. I only found six, but that's better than nothing......
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