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Good july to everyone, i have a co worker who does not have insurance and is in the hospital. We need some advice on how to get a charity event together to raise some funds for him. We have never done anything like this. I am thinking about putting on a BBQ tasting competition. I am going to...
Working on the homemade smoker this week getting ready to sand and paint. That way it will be pretty for the parade on july 13. If you are out that day stop by the house we will be out front enjoying the good eats and fun atmosphere. Stop in and get some food.
Hello all, thanks for the invite. I am the kitchen manager at the newest bbq joint around. Please come by and visit our bbq is awesome.
Thanks christian
Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there.
Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52
Need help my fellow smoke eaters, just started as kitchen manager at a great BBQ joint in chelsea mi. But i have never cooked pork rinds any advice out there.
Please help might get me a pay raise to do the owners good. Please help. And please come by chelsea mi. And eat at smokehouse 52
This week a new bbq restaurant is opening in chelsea mi. come on by awesome food drinks and atmosphere. Stop by and check out smokehouse 52 in downtown chelsea michigan
my party saturday was a hit, about 15 hrs. For my pork butt turned out tender and juicy it was a hit along with our bacon wrapped cheddar stuffed jalapenos
Bought a 11# pork butt put it in a brine, put rub on it in 24 hrs. Cook it starting about 4am sat. Morning for dinner that day will post pics throughout the process wish me luck. Got a big group of friends and family coming by.
Today is our test run for thanksgiving, brined a 8# turkey breast in cranberry for 20 hours, lighting the cherry wood, we will keep you updated throughout the day. GO BLUE
The other day i smoked a 5# whole beer can chicken, it turned out golden and moist but the skin was not at all crispy, it was sad because that is the best part. What did i do wrong?
We are new to the smoking business we have built a smoker from an old 350 gallon water tank. We debated on an offset or a direct heat/smoker we went with the direct. Ths smoker is almost completed we have to mount some tires on it then figure out how to tie it down to a trailer, no problem there...