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Long Blade Spatula for ribs
X3. Tongs are my best friend and mine are not that long, slip them under the ribs lengthwise to the middle, clamp down and turn.- harleysmoker
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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D.B. Yummers BBQ Sauce
I'm from Ohio living in southwest Florida for the last 6 years or so. My sister sent me a sample pack of this Yummers BBQ Sauce awhile back. I have to agree it is pretty good. My favorite was the sweet and smokey. It is a little sweet but I like it. It is good for dipping french fries in also ;)...- harleysmoker
- Thread
- Replies: 1
- Forum: Sauces, Rubs & Marinades
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First turkey smoke! Yea, very excited! Qviews...
It sure looked good! Getting chicken skin crispy is hard to do unless you throw it on the grill for a bit or in the oven.- harleysmoker
- Post #12
- Forum: Poultry
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1st Spare Ribs w/ gradual Q-View
I agree with the above. Take them out of the package, remove membrane on the bone side then rinse with cold water and pat dry with a paper towel. Take them to a clean work space and apply olive oil, or mustard as some use, then apply rub. After the foil stage did you eat them or put back on the...- harleysmoker
- Post #5
- Forum: Pork
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Question
When I was a kid my mother always had the idea to boil ribs in water first and then throw them on the grill for awhile with BBQ sauce. They always tasted good to me, and everything my mom cooked was good. I still hear people today say boil ribs first, then grill, I say NO WAY, low and slow...- harleysmoker
- Post #5
- Forum: Pork
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makin bacon Is it worth it?
I never done bacon at home yet,,,,,,want to try it,,,,,but have canned many things from the garden in the past and there is a night and day difference between it and store bought. Also like raising your own meat versus buying in the grocery store,,,no comparison!- harleysmoker
- Post #39
- Forum: Pork
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BB ribs
I have a Master Forge propane and I always rotate the ribs at the foil stage, and then again after unfoil, not sure it does anything but yeah different rack heights have different temps so I try to give them all the same.- harleysmoker
- Post #4
- Forum: Pork
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First timer for whole pig and caja China Box cooker
Nice job, been looking at them cookers and thought about getting one.- harleysmoker
- Post #3
- Forum: Pork
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Smoked salmon and bacon with homemade black beans
Nice job! I have been thinking of smoked salmon for a long time but never done it yet, normally throw on gas grill.- harleysmoker
- Post #4
- Forum: General Discussion
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No-Foil lean-trimmed Butt in Brinkmann Gourmet w/dry Smoke Chamber: Q-View (FINISHED)
That looks really good! After seeing this and others not using water in the pan, I will be getting some play sand to put in mine.- harleysmoker
- Post #15
- Forum: Pork
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Country ribs....first smoke on new grill
They look good! I'm gonna pick up a pack of these soon and give them a try.- harleysmoker
- Post #4
- Forum: Pork
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doing a pork butt tomorrow
The reason the temperature hung at 180* is called "the stall" Most of the time it starts around 160* and can stay there for many hours. Don't turn the heat up or anything to try and make it cook faster. Just leave it alone and ride it out, all butts do this and all are different to when and...- harleysmoker
- Post #8
- Forum: Pork
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