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.
thanks, joe...after reading your reply, i did search, and found plenty of honey marinades...garlic and soy seem to be the most prominent, and usually on fish or chicken...
i will be trying those...and i am also going to try injecting...like i said, my first try will be with a turkey breast, but...
i have not seen anybody talk about something like this, so i thought i would throw it out there to everyone...
i was given a box of honey, and i was trying to figure out how to use it in my grilling/smoking...when i grill burgers, i put just a little honey on each side as they cook...they come...
well...i have not posted for a while...went and enjoyed my niece getting married in Houston, where i smoked 6 racks of ribs, about 20lbs of chicken legs and thighs, and 2 beautiful salmon halves...most worked great, but the salmon was skinless, and i prolly smoked it a little to long, a bit dry...
geerock...that's kinda what i thought, about the tip of the probe, but by saying that the cable does not radiate heat does that mean you believe that the cable lying against the grills or the edge of the smoker, as long as not pinched tight, will not effect the reading? cause to be honest, i was...
so...i hate to sound a fool...but is boiling water only 1 temp? and the same with ice water, is it only a single temp? there are no varies in the temps? boiling water i guess is simple enough...boil water, and drop in the probe...okay. so on the other side, i put a bunch of ice in a pot, and...
i am having a hard time trusting these maverick thermometers...i have now had 2 that had been bought from amazon...it seems like they are not right...they measure temps as much as 100* hotter then the door therm...and i know they say the bi-metal are incorrect, but i have one the i hang in the...
love to smoke chicken...almost constantly...there is a Safeway where i live, that has these rubbed chicken wings, 3 flavors they do are carribean jerk, chipoltle brown sugar and buffalo style, and they are always in the clearance rack...it is impossible for me to see them and leave them...so a...
so...i just smoked the same pieces yesterday...rubbed with "schultz" and fridged overnight, then about 3hrs over mesquite and water, about 225f...i settled in the oven for about an hour, wrapped only in heavy duty foil...very tender and smokey, not too salty(but i did not brine)...i was looking...
did 6 full racks, and then about 2 dozen chicken legs...it was a great day in Colorado!! we had almost 70 degrees yesterday...and damn do i got some bags of meat for lunch now!! most of it went with the wife to the office for a co-workers last day, but i will be eating for a minute on this smoke...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.