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Like the title says, I've just had my first run with making chicken sausage. I made buffalo, blue cheese sausages. I didn't have a recipe, I usually formulate my own recipes. I had 4.5lbs of chicken thighs, maybe 1/3lb of chicken beast tenders and about 1lb of beef fat. I used 4oz of Frank's dry...

I smoke mine in a Pitboss Austin XL. I use cheap cooling racks with 1 inch wooden spacers between the racks. I can usually fit about 6-7lbs of wet meat strips like that. I also use aluminum foil beneath to keep dripping from falling into the grill. I've been using the same simple recipe for 15+...

Thanks everyone, I dry brined my beef over night with kosher salt, pepper and garlic powder uncovered. Generously applied a rub ( I'm currently addicted to The bearded butcher's original blend) before smoking, and cooked it on the pitboss at 250 until it was 145.... It came out perfect, tons of...

Just wondering what everyone thinks about dry brining vs. Wet brining beef? Im looking to smoke a 3lb bottom round for slicing for sandwiches. Would you dry, or wet brine?

I'm actually less than an hour away from Madisonville, so we're going with a Benton's country ham, and a prime rib this year.

I would have preferred to smoke it, but not everyone attending likes smoked meat, I know...., so traditional was the way to go.

I dry brined it last night with salt, pepper and garlic. Put it in the fridge over night, uncovered. I let half a stick of butter warm to room temperature, mixed it with a tbsp of oil, rosemary, thyme, salt, and pepper, then thinly spread it over the sides and top. Preheated the oven to 500, put...

Well, to make a long story short, I feel asleep and cooked a 6.67lb standing rib roast at 500 degrees for 1 hour and 47 minutes.... aaaaand it came out perfect. It finished at 143 degrees, but that's actually perfect as my inlaws and kids don't care for rare meat, and I'm perfectly happy eating...

I just slow smoke my csr's at 225 until they hit temp. Babybacks on the other hand, 3,2,1 is my method of choice.

I totally agree, but around here the country style are always available and very affordable. Sometimes I have to store hop to find quality babybacks and they can get a bit pricey lately.

I've been smoking country style a lot lately, to where it seems that they're my go to. I can get great smoke penetration, I get them juicy and tender, and tasting great with the right rub. But I miss eating that delicious meat of those rib bones. What are your thoughts on the subject?

Bradley county

Dalton area?

They were awesome, I'm not a big fan of fall off the bone, these came off with a little bit of a pull, perfect for me.

Looks amazing. I usually just spray mine down with apple juice when I wrap them, I'll have to try some butter next time. I use an augmented 3-2-1, I go by temp, and visual on the bark. I shoot for 160f when it's all said and done. I prefer a good heavy duty butcher paper to foil, but use what...

Thanks. Pit Boss Austin XL. I've had it 3, almost 4 years now. I still use a offset from time to time, and I have a cedar cold cabinet I'm working on.

When I don't know what I'm making for dinner, as long as I start before 3pm, I can rub down some baby backs and have them perfectly cooked on the smoker and ready for an 8pm dinner.

I usually get my ribeyes at least 1 inch to 1-1/2 inches, water bath at 132 for at least 2 hours, no more than 4. sear them up in a hot skillet, baste with butter, thyme and rosemary.

I have to say that I don't particularly care for lettuce on anything but in a salad.... But, to be fair, it is quite actually in the name of the sandwich, Bacon, lettuce, tomato. So, I would have to go with whole leaf iceberg on a classic BLT.

I finally decided to make up a few recipes myself, strip up a slab of center loin, split into 3 groups and give it a go. First, I tried a recipe with a maple powder that I located on the internet. Next, I whipped up a marinade using maple extract and a sweet molasses powder. And Last I came up...