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.
Search results
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.
The other night I had the best appetizer - an oyster with swiss cheese, wrapped in bacon and fried. I have this idea that they would be even better in the smoker (because most things are). So I'm thinking take a fresh oyster, top with a sliver of cheese, then wrap in a half slice of partially...
Looks tasty *yum*
A story:
Last summer I was trolling the meat case (I am fortunate to live near a real butcher shop who will do cuts on demand for me) and I came upon the corned beef. I asked the butcher guy if he thought a corned beef would do well in the smoker. He informed me that...
I'm terrible at taking q-views :(( Plus I read more than I contribute, so I'm just a poor member in general. *lol*
But it was VERY good, so give it a shot.
I've done kalbi (Asian beef ribs) before on the grill, but today I decided to smoke them instead.
My heavens! Talk about improving on perfection!
Marinade:
1/2 cup tamari (dark soy sauce)
1/2 ripe pear, pureed
2 tablespoons finely minced garlic
1 tablespoon grated fresh ginger
3...
Infrequent newbie here!
I read more than I contribute because there are some serious smoking experts on here, and I gotta lot to learn. *lol*
However, thanks to Jeff and the rest of you, I now make better ribs than any local pit house (thank you, 3-2-1) and my friends are constantly clamoring...
Kevin, I have an ECB and it turns out some very tasty meat. As a novice, you're in the right place by coming on here with your questions. I don't know how many cows, pigs and chickens gave their lives so I could practice smoking their flesh through trial and error. *lol*
The 3-2-1 Rib Method...
I actually have people bring me meat to throw on the smoker. I tend to have the same group of people for all of my parties, so they take turns. Since they're buying, I'll happily do the smoking - then whoever didn't buy the meat brings a side dish and all I end up paying for is whatever new...
We were driving around Belton Lake and saw a wood sign taked on a tree that said, "BBQ --->"
So we followed the sign to a little shack in the woods that put out some mighty fine BBQ. I've found that these little unknown places are usually the best.
My son lives in Killeen and you're in luck! There's a place called Maurice's in Harker Heights that is incredible - the brisket will make you cry, it's so good. And the hot BBQ sauce is the bomb.
Here's a link for directions:
http://yellowpages.superpages.com/pr...D%3D~lbp_1.htm
I'm making my first batch today for a party, using the recipe you posted. I'll let you all know how they turn out! Everyone I've mentioned them to has been intrigued by the name.
Good for you, Redneck Those are beautiful!
I hate to think about all the poor cows and pigs who gave their lives so I could ruin their flesh in my smoker. Just takes practice, I guess.