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thank you! when you first take the out of the package it can me a little intimidating. I just trimmed all of the fat and connective tissue off. They have plenty of marbling within the meat i didnt see a need to keep any outside fat. Plus i wanted to get a nice bark on them. I rubbed them with...
Picked up a package of beef cheeks at our Sams Club. I have been wanting to smoke cheeks for a while now. Should’ve done it a long time ago. They came out GREAT!! Smoked over cherry wood, I may try oak next time. But I will definitely be doing this again! I wish I would of got a video of the...
Usually I smoke my wings in my Loaded Wichita. Getting too much to have fire up that big boy just for a small amount of wings. So after doing some reading on here, as well as some youtube watching, I decided to go ahead and purchase the vortex for my weber kettle. Boy was I impressed!! Took...
My Go-To would have to be either a classic smashburger with mayo ketchup and pickle. Also ive been on a patty melt kick with swiss & american cheese, sauce on toasted sourdough. Winner Winner burger dinner!!
I usually smoke mine at 300-325 for about 1.5 hours. Have to go higher temp for the skin to crisp up unless you are going to flash fry them. I believe chicken only takes in about an hour or so of smoke.
A different but delicious one to try is get a couple good blueberry muffins or pancakes, a little maple syrup and some good old jimmy deans sausage wrap it in a bacon weave...freaking amazing! Glaze with more maple syrup.
It’s been chilly here in Illinois for a few weeks now and I have been ADDICTED to this chili blanco recipe Chef Tom with All things BBQ posted on YouTube. It’s amazing! Here is the link