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Picnic Ham Crispy Skin
Pretty much the same Idea I think. Do you always smoke them in a pan like that? can you tell me about that? -
Country Style Rib Disappointment
Checked in at Roll Call. Sorry.The rub was found online and called "Chicago style The Smoker is a Cook N Cajun by Brinkman. It's a small upright with a water pan. I used water in the pan and kept the temperature at ~225F. The ribs were not in a solution but some had been in the freezer for... -
Hurriken signing in!
What's up? My name is Ken and I'm from the NW suburbs of Chicago. I'm an amateur cooking mostly for my family. No expert but I do OK. I have a Weber kettle, a Brinkman Cook N Cajun' smoker and a charbroil gas grill. received the latter used from my sister and have not tried it yet. lately I've... -
Country Style Rib Disappointment
Recently I smoked a bunch of Country Style Ribs. I used a new rub recipe and really liked the taste before I applied it. I smoked them about 6 hours with apple wood and water in the pan of my upright. They looked really good, they could have been photographed for a cook book! They pulled apart... -
Picnic Ham Crispy Skin
I bought a 7 pound picnic ham that I plan to smoke in my upright. I've done it before but this is the first skin on roast I have tried. I know a lot of folks will argue that I should remove the skin but hear me out. I am married to a German! In Germany they love the skin and cook it so that it...
