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  1. benfrench

    Smoked Turkey Legs

    I smoked them at about 200-225 for just under 3 hours. I didn't brine them, I usually do with poultry but didn't have the time this go around and they came out pretty tasty.
  2. benfrench

    Pork Ribs

    There isn't a knock out (that I have noticed) but there is the vent for the charcoal...everything is modifiable...LOL
  3. benfrench

    Pork Ribs

    Here are some shots of the new grill:
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    • benfrench
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    • Album: Pork Ribs
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  6. benfrench

    Pork Ribs

    I had to buy a new grill last weekend as my old char broil gas grill gave up. I bought a Brinkman, it has a gas grill on one side and a charcoal on the other, I just put the chracoal off to the side, meat on the other side, added a water pan and voila, a makeshift smoker. It is working pretty...
  7. benfrench

    Smoking Cornish Game Hens this weekend....tips?

    I usually brine with Kosher salt, brown sugar, bay leaves and water. Really simple brine. Usually I go for 225ish on the temp and heavy smoke for the first hour, then I will add the bacon and let them cook the rest of the way. I have had them take 3-6 hours depending on environmental factors and...
  8. Pork Ribs

    Pork Ribs

  9. benfrench

    Pork Ribs

    So, being that my wife worked all weekend and she left me at home unsupervised...we had ribs for dinner last night. I used the 3-2-1 method and they came out fantastic. She couldn't believe how tender and juicy they came out. And of course, being that we were at the farmer's market on Friday...
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    • benfrench
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  17. Smoked Turkey Legs

    Smoked Turkey Legs

  18. benfrench

    Smoked Turkey Legs

    We went to the local farmer's market on Friday and they had turkey legs...so what the heck, lets have that for dinner. I used Tastefully Simple's Fiesta Party Dip Mix as a dry rub (not bad if you have never had it) and apple wood for the smoke..well enough of that...here is the Q-View:
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