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I was quite happy to find these.. 2 pounds apiece. I want to experiment with some new rubs and did not want to use on whole brisket.. Plus I am sure these will cook faster.. Might be ready in time for dinner
Did 2 locations in one day.. They were mini events but a good way to my feet wet..
First one was pork took 5th out of 8 teams but learned a lot about what to do.. Great experience out there.. The only bad thing is that being in Arizona it was 120 degree's out while selling PC for Boys and...
Sauce them or not.. I have a feeling most of the competition will be saucing them.. I did a test batch a few weeks ago where I seared with my rub and then smoked for about an hour... Then I finished off in a hot pan just to give a little crisp.. They were outstanding... Will I get docked for no...
Got bored again and decided to smoke.. the butt turned out awesome and the wife loved the wings..
I seared them in a wok first then let smoke for few hours... Ate all of them with no sauce.. I consider that a good thing
Turned out really good. I had on 8.5 hours for a 4.5 pounder. Let it get to 195 and pulled and let it sit for 45 minutes.. It was pretty tender but I think another 30 minutes would have been right on..
And I decided to practice chicken as well
Looked and did not see a spot for us to pimp our sauces... I was in a sauce comp yesterday and entered 2 sauces.. Sinbinbbq took 1st and 2nd place.
Are there more sauce makers out there? What are your favorite sauces to make?
My name is Scott and I have been chef for 15 years. Just started smoking and creating sauces in December. We have had lot of success with the sauces(won a few awards) and my Pulled Pork and Ribs have gotten great reviews. So we decided to start a small catering business here in phoenix. We...
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