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  1. SmokinAintEasy

    First few smokes

    Finished the smoker and finally able to throw some meats on that bad boy. I started off with some lollipop chicken 2 weekends ago and last weekend I did 2 racks of ribs, 2 pork loins and some bacon wrapped jalapeños. Chicken turned out to be the best chicken I’ve ever cooked. Shout out to...
  2. un4gvn1

    3-2-1 Ribs w/ SmokinAl's rub

    Safeway had "St Louis style" ribs on sale last week for 1/2 off, yesterday was the day. These were 3-2-1 ribs done @ 225* in the Traeger as I wasn't going to be able to babysit the propane smoker. The "set & forget" of the Traeger is really nice sometimes. Let me start with a shoutout to...
  3. streetguy

    Protein lined casing inside a UMAI bag

    When making dry cured meats in a curing chamber recipes call for protein lined or beef middles for stuffing. I guess this the freedom of a chamber to use what ever casing you want. Whats everyone think about stuffing into a protein lined casing or any other casing of your choice and putting that...
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