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I voted that it is OK.
Need to spend a few days to check everything new out.
I do enjoy the icon for the Monthly throwdown and the scroll when you reply to a post.
Still think the adverts are a bit much, not that I don't understand about the bills and such for the site which of course need to...
Just recently bought my first grinder and I love it.
For the time being they can just make loose sausages and do patties or form into longer shapes for sandwiches or whatever.
As for casings my understanding is that hog casings are the most common but are tougher than sheep casings which are...
Probably about 2 hours, could be slightly less or close to an hour more but I have found they usually reached their temp in about 2 1/2 hours.
Remember though, temp not time, bring them to 165.
Usually do apple juice cause it's easy.
I like the sound of the mop sumosmoke suggested, have basted with butter based mops before and it works great!
Another option is some tasty beef broth for spritzin.
I would do sauce for pulled chicken.
I have found the same problem that a lot of BBQ sauces don't quite work for it.
I like to inject my chickens with some butter and BBQ sauce mixture so they get a nice deep flavor in the meat.
Do you have any Accent (MSG) in the house? If so take some warm...
That was what I was referring to since ghee doesn't need to be refrigerated but the few times I had made it and bought it from the store it seemed a lot thinner than yours which is what made me wonder.
Great idea using it on lots of stuff, not only is it tasty but soooooooooo much better...
Pretty sure it was just however it ended up getting smoked this time for you and not the high heat method itself, I can vouch for some successful BBQ done with HH smoking of meats.
Hell look at Myron Mixon, love him or not the main is a World champion BBQ master and he smokes at 325-350.
That is a fantastic looking and sounding burger, definitely worthy of
Question on the ghee, do you keep it in the fridge? Was curious because of the look of it.
Didn't know exactly what he was asking I guess.
Foiling is a good option for keeping it moist but if possible I would remove from the foil and back onto the smoker for the last 10 degrees or so to firm the bark back up.
Hope all turns out well for you
You can buy it from them and have it shipped but for alder all they carry are chips.
http://doitbest.com/Charcoal+and+Lig...sku-805181.dib
If you are able to hook up with Rick's wood guy then I would try that but if not ordering is always an option...if there is a store close.