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Agreed. Plus, getting the coal off the bottom of the pan will allow the ash a place to fall. I don't use lump (yet), so there might not be much ash for you but there is tons if you use briquettes.
I hope the OP did not really mean "room temp" for the reasons you hint at. But, I also don't believe he needs to go as fast you indicate with "You need to remove it from the fridge and season/rub and get it in the smoker". To me that seems too quick. I like to rub mine down and put it in the...
I think it is because you are focusing on the combined rank and not the combined score.
I think the "scores" for the BB carried more weight since they were higher and that was where Paul finished 4th. Plus, the spread from Harry to Paul in the BB was likely much greater than Paul to Harry in...
One question I have about last night. I always assume that people with big rigs like Myrons did not have a water heating system (like the ECBs have). But Myron clearly has it on at least one of his "grills" because he talked about it to the judge last night.
So, is his a bit unique or is my...
Any idea who Smokey D is?
I am from Des Moines originally, and my SIL's brother (doesn't really make him my BIL, but you get the jist) does do some competitive queing. I don't know what name he uses though. I'll have to try and find out.
Did a quick search and didn't see anything on this. There is a new show starting up on TLC called "BBQ Pitmasters". I believe the first one is 12/3. Looks like it a behind-the-scenes type of show on BBQ competitions. Looks pretty sweet.
Edited to change the name of the show.
Thanks for the info.
I am going to try them some more on my own. I will probably try a true smoke version on my ecb, and also try some more on my Weber ... both with overnight marinades.
The post from here that gave me the idea simply used Cavenders and then smoked them and did nothing else. I almost did it this way.
I will have to try the straight Cavenders on either pork steaks or pork chops and nothing else.
Well, the neighborhood cookers decided to do pork steaks this time. We've done ribs, brisket and chicken so far this summer (I took 4th in ribs, 1st in brisket and 2nd in chicken).
Here was the problem ... I had never cooked a pork steak in my life. This is something I had never even seen or...
Looks like the link has been disabled. I printed out a bunch of these, but was running low and came back here to print some more.
Anyone know of a good link?
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