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Recent content by stokensmoke
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Definitely trying JJ's 3 amigos recipe. The wife and kids don't like the heat so the best one we've found for a mild sauce is the sweet baby rays wing sauce. Very good but no heat. Need to try the Texas Pete's wing sauce too. Love their hot sauce.
Best trick I know of is to put the chicken on a cooling rack in the fridge overnight to let the skin dry. I usually salt mine while its drying for a "dry" brine. Works awesome for me.
Dont have a brisket pic to post but I sure could use that slicing knife. Tried buying one before and was told by the wife that I didnt need one haha yes I do
It's probably in here somewhere but I haven't seen it yet so I'll just throw it out there. I'm a huge RO fan -use it in my UDS, WSM and Weber kettle. So I stopped at walmart this weekend and they have the new Royal Oak all natural briquettes. Hoping to try them out this weekend if the weather...
Can't wait to see this batch. So what did these chuckies get marinated in? Got a chuckie and a butt on here today too. Got company coming over tonight for pulled pork and pulled beef.
Did a home made smokenator for my 22" Weber. This was before the slow & sear came out. Didn't want to spend $80 on a bent piece of metal. Made a cardboard template then bought a 2'x2' piece of 16ga metal for $12 and traced it out. Cut easily with a jig saw and metal blade. Then just had to bend...
Stopped at a local store looking for wood chunks and come across a bag of Weber charcoal briquettes. Looked really cool - black bag with flames and everything. Plus I'm a huge Weber fan. But.... At $20.00 for 20 pounds I'm not real sure thats worth the try. Get royal oak for $6.99 (18 lbs or...