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  1. shiizzo

    Tapenade as a wet rub on lamb ribs?

    I want to do some lamb ribs this weekend, and I was thinking of using olive tapenade as the rub. Not too much though, just that and some salt and ground pepper. I want to make sure that it won't overpower the flavour of the lamb... Any advice/experience?
  2. shiizzo

    Beer can chicken

    So this is my third time doing beer can chicken... Took a couple broilers, rubbed them with olive oil, then dusted with some bbq spice. The "beer" cans are half full with beer, chopped onions, salt/pepper, and oreganum. Went into the smoker at about 220 till IT of 180. Didn't time it, as I have...
  3. shiizzo

    First go at chicken!

    This was my first attempt at smoking chicken... Ended up being a little dry in the white meat pieces, but the dark meat was okay. Threw on some ABT's (I think that is what they are called...?) and frankfurters wrapped in bacon Done... Yay!! Plated...
  4. shiizzo

    First attempt at ribs, with some bottom round on the side...

    Prepping the bottom round with mustard and bbq rub: Removing the membrane on the inside of the ribs: Spiced: Basket with the "triquettes" getting started: Ribs after about two hours: Ribs and silverside after about 3.5 hours: The ribs went much faster than I expected... ended up...
  5. shiizzo

    New member, first time smoker...

    Greetings everyone! My name is Sean, and I am from Cape Town in South Africa. Spent a few months checking out the forum before finally building my own UDS! Did my first smoke on the 24th of December... As it stands: Vents on the bottom to control air flow: closed fully open Top exhaust...
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