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- Users: carolinabluesmoke
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Surface Thermo
I would recommend a digital infrared trigger style. I use a therm-works version that I probably spent too much money on. h- carolinabluesmoke
- Post #2
- Forum: Meat Thermometers
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Chuckle ends, beef ribs, fattie
The pullback on those ribs is amazing! Nice cook!- carolinabluesmoke
- Post #4
- Forum: Beef
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Knives
I highly recommend Victornox knives to start with. The very best in terms of a stamped blade knife. I especially like to have the fibrox handles especially for knives that I use for raw meat. I have two of the flexible boning knives, one of which is used exclusively for chicken. It doesn't touch...- carolinabluesmoke
- Post #30
- Forum: Blowing Smoke Around the Smoker.
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Favorite things to do with leftover pulled pork?
PP hash! I made this one time because I had the same problem getting tired of PP on a plate or with sandwiches. I chopped the PP, mixed it with shredded potatoes, grated onion and BBQ rub. I also put a little Lexington Dip sauce with it. I griddled on the Flat Top Grill with butter, but I have...- carolinabluesmoke
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Hello From NC
Hello! I am from Denver, NC, about 30 minutes west of Charlotte. I run a grocery store for a living for now, and I am a Seminary student. I am fairly experienced at outdoor cooking. I own a Kamado Joe big Joe, a Weber performer, a gas grill, and a Camp Chef Flat Top Grill. I enjoy the BBQ...- carolinabluesmoke
- Thread
- Replies: 9
- Forum: Roll Call
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