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Pellicle
I know a little bit about pellicle. I was hoping some of the more seasoned smokers and restauranteurs could give me the low down. I'm pretty sure when trying to achieve a pellicle on ribs or briskets you put salt on them and allow to sit in fridge for a few hrs? This draws moisture out and... -
Hello brothers and sisters of bbq
I own and use a stick burner reverse flow smoker, a 22" wsm, a kingsford 14" water smoker, and a 18" weber kettle one touch gold I started a mobile BBQ catering business about 2 years ago but haven't had much time at it yet with lifes obstacles and my trucking career. I'm looking to get involved... -
Morton's extra tender for ribs
I've been somewhat unsuccessful at getting a competitive look to my ribs, they always appear dark or the smoke ring isn't as noticeable. I've heard that Morton's extra tender helps the smoke ring, but I've never used a curing salt like Prague powder or Morton's. I was going to cure a ham and...
