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  1. 20170528_140031.jpg

    20170528_140031.jpg

  2. 20170528_135753.jpg

    20170528_135753.jpg

  3. 20170527_180327.jpg

    20170527_180327.jpg

  4. 20170527_163407.jpg

    20170527_163407.jpg

  5. r2 builders

    Wet brine. Dry brine

    Thanks Pops That's what I figured. r2
  6. Wet brine. Dry brine

    Wet brine. Dry brine

  7. r2 builders

    Wet brine. Dry brine

    Using the offset tomorrow for a half Turkey breast. I was wondering if after a wet brine can I let the breast dry brine in the fridge uncovered so I would crisper skin? Wet brine recipe I have done both wet and dry but not one after the other. Any input? r2
  8. 20170527_163407.jpg

    20170527_163407.jpg

  9. 20170527_163357.jpg

    20170527_163357.jpg

  10. r2 builders

    First spatchcocked chicken

    China, Don't you see the pics?
  11. r2 builders

    First spatchcocked chicken

    Thank you Sir!
  12. r2 builders

    How often do you fire up your smoker?

    I try to smoke every Saturday if possible. r2
  13. How often do you fire up your smoker?

    How often do you fire up your smoker?

  14. 20170524_185037.jpg

    20170524_185037.jpg

  15. 20170524_185042.jpg

    20170524_185042.jpg

  16. r2 builders

    Carving a spatchcock chicken

    Thanks Lance. r2
  17. r2 builders

    Carving a spatchcock chicken

    Thanks for the info. Much appreciated. r2
  18. Carving a spatchcock chicken

    Carving a spatchcock chicken

  19. r2 builders

    Carving a spatchcock chicken

    Any tips on carving a spatchcock? r2
  20. 20170520_184747.jpg

    20170520_184747.jpg

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