Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by kitt
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.
I would brine it
The brine will also allow you to add other flavours( if you want) or just keep it basic and it will be juicy. What are you using for smoke?
Kitt
Your plan sounds great. Remember it's not the smoker that make the food awesome! it's the cook lol
I have done several things a day or two before and have reheated in a few different ways
As the others suggested for the chicken, turkey and pork low in a pan with drippings or broth in a...
I agree with boykjo
I would also put them under the ribs
As far as what kind, I would do a mix of a few kinds. not sure how many people will be attending or If your doing sausage on a bun. I would go Polish....no wait Italian... no Polish. crap they both sound good and are really good when...
I know there is a couple of great finishing sauces on here for pork, It does take it to the next level
Remember to try and not get too stressed LOL
Good luck keep us posted