kerryk
Newbie
- Sep 1, 2016
- 1
- 10
Hi everybody,
I'm a big fan of Jeff's book and use it regularly. I've been smoking meat since my dad taught me in the 60s, and had a bbq restaurant/blues bar for nearly four years in Toronto. While we had our problems we did win a prize for best ribs in the "GTA", no small feat in a place with six million people. We started off with a couple of small Southern Prides but didn't get what we wanted, so added a large Ole Hickory later which worked out well. At home I usually use a Green Egg, though there are things I don't like about it and I'm thinking I'll get my brother who is a welder to make the one described in Franklin's book. Love Aaron's cooking, I started lining up when he was still in the gas station parking lot. I never did master brisket, but make great ribs, chicken and hot smoked salmon. One question, is Jeff's "Original" rub the one in his book (if so, which one?) or do I have to buy that separately.
I'm a big fan of Jeff's book and use it regularly. I've been smoking meat since my dad taught me in the 60s, and had a bbq restaurant/blues bar for nearly four years in Toronto. While we had our problems we did win a prize for best ribs in the "GTA", no small feat in a place with six million people. We started off with a couple of small Southern Prides but didn't get what we wanted, so added a large Ole Hickory later which worked out well. At home I usually use a Green Egg, though there are things I don't like about it and I'm thinking I'll get my brother who is a welder to make the one described in Franklin's book. Love Aaron's cooking, I started lining up when he was still in the gas station parking lot. I never did master brisket, but make great ribs, chicken and hot smoked salmon. One question, is Jeff's "Original" rub the one in his book (if so, which one?) or do I have to buy that separately.
