Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. growler46901

    1st time spatchcock turkey have questions.

    Dumb question incoming. Is spatchcocked a fancy name for smoked? Or y'all talking about a different style of cooking? Sent from my iPhone using Tapatalk
  2. growler46901

    rub for turkey?

    Yes Chef Jimmy! I'm sure that was the brine I used last year. If not, that's what I'm using this year. Looks perfect to me. Hope the rest of the smoke goes well. Sent from my iPhone using Tapatalk
  3. growler46901

    rub for turkey?

    I'm in the same boat. I smoked our first turkey last year. It was a hit. The wife expects a repeat performance this year. I can't remember what I put in the brine. I think the rub was my standard chicken mix? I believe I did it beer butt style with a 16 oz can and stuffed the neck hole with...
  4. growler46901

    Basic Pulled Pork Smoke

      I always think my shoulders are "okay" Family and friends seem to love them, no matter how I try to smoke them. But, I have had some wonderful pulled pork, that I always compare mine to. This was manna from heaven! It was so wonderfully flavored. The moisture content was perfect. It left a...
  5. growler46901

    canned chipolte peppers

    I love the canned chipolte peppers in the mole` sauce. Most grocery stores have them in the Mexican food section.  I use em in chili and sauces. I was wondering if anybody had ever tried dehydrating them? If so, how did they turn out? Did they keep the same flavor? I thought they might be good...
  6. growler46901

    foil leg quarters?

      Thanks for the suggestions. It sounds like I need to invest in several good quality meat therms with a smaller probe. I have a cheap digital now that has a pretty large probe. It works well for pork shoulders and larger single meats.   I usually marinate my chicken for several hours before...
  7. growler46901

    foil leg quarters?

    I love the 3-2-1 or 2-2-1 method for cooking ribs. It's easy to remember and they always come out great. I was wondering if anybody has a method for cooking chicken leg quarters? I try to be consistent, but sometimes they come out a little dry and sometimes they cling to the bone. Would it help...
  8. growler46901

    A little Help for the New Guys & Gals

    Thanks GnuBee! that post saved me from typng many redundant questions. Very Helpfull!            Growler
  9. growler46901

    Frendly poll

     I pick B. I always support the local merchant when possible. They cant afford to keep a large inventory and offer the selection that you can find on the internet. But, they usually bend over backward to get what you want and offer great service after the sale. They usually try to match or at...
  10. growler46901

    Hi all

    Hello from Indiana. My wife bought me a MES 30" digital for Christmas. I found this site AFTER a couple attempts at some cooked but very tough meat. The knowledge here has been a blessing. I have grilled and camp cooked for 20 years or so and have gotten decent at it. But. smoking seems to be a...
Top Bottom
Back
Clicky