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Hi all,
A friend of mine works for a meat distributor and he gave me a big frozen ribeye roast, about 6 pounds. I'm not sure how to cook it. My wife and kids won't eat it medium rare, either.
I was thinking I could just cut it into 1.5 inch steaks, but it'll be a whole bunch of meat to have...
Here's the finished product. Since it's my first one, I have no idea if there's a difference, but I asked for a Boston Butt and the butcher said, "A pork shoulder?" The sticker he put on the plastic said "blade," so I thought, "Hmm... a butt is like the rear end, and a shoulder with a blade is...
So I probably should have mentioned that I had to make the pork today (it was on the weekly menu, so if I didn't make it, there'd be no dinner when my wife gets home, and it's my turn to cook). Anyway, the shoulder is on, but I have a question:
I added some charcoal after the first hour, but...
Thanks! I'll start with that. If I remove the divider, I get enough heat on the other side, but without removing the divider I won't get much heat OR smoke. But you're saying I can put the water pan on the grate between the meat and the fire? That would be convenient. The biggest problem...
Hi all. I joined the site a few months ago at the suggestion of my uncle-in-law, Larry. Anyway, I was planning to try my first Boston Butt, but as I read some of the other threads I realized I might have a couple problems with my grill. As you can see from the picture, it's a two-chambered...
(First post)
It was awesome, Lar. You're right - the brisket was perfect. Made me think I was back in East Texas. Now you've got me itching to try it myself!