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Breaded BBQ is on another level of gluttony. Room temp works much better than cold, which for whatever reason seems like it takes way too much smoke. Nothing to it other than having a tall enough skillet or dutch oven to shallow or deep fry safely. Milk, buttermilk, cream, and egg are most...

I've been happy with anything I've ever smoked then fried. IMO breading seems to trap in clean smoke and leave any dirty flavor in the oil. Played around with different starches, too; Wheat flour is a must but the sweetness of potato starch works well if you wanna go that route.

$5.99/lb the other day; ~5lb total but ate some as corned beef and hung a tiny slice up for that night's dinner 5(?)d Pop's low-salt no-sugar, pickling spice, whole lotta black and white pepper Weber Grill-Mates Montana Steak Seasoning, ~3hr or so applewood at first for with some (~3hr) slow...

:emoji_wave:

Took this a few days ago ~5d Pop's Brine w/ 1qt water, ~1/8tsp salt, lotta white pepper, pickling spice, little MSG 22" PBX ~6hr of applewood, Kingsford Blue, windless 250-300* Made a good BLT later too Cheers