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The Fatty is jimmy dean with onion, bacon bits, chorizo sausage and colby/jack cheese. And if the wind would stop blowing 20 mph it would get done sooner. The wind is really raising he## with my temps.
Holy Cow!!!! I think I lost my mind. Whats the best thing to do when doing a long smoke?
I'll show you in about a half hour. I can't believe I forgot it.
It's been awhile since my last post.....working too much! Brined a couple chickens today. Brined them for 5 hours and they turned out great, moist and tasty. Crispy skin....mmm mmmm good. Here's the brine I used.
1 gallon water
1 cup kosher salt
1/4 cup molasses
1/2 cup brown sugar
1 tsp garlic...
Threw a pork loin on the chargriller, injected it with seame and garlic dressing. Finished it off with Dutch's Mahogany Sauce. Thats a great sauce, Thanks Dutch.
First smoke on the chargiller. Went easier then I thought it would. I did'nt have time to make any mods yet, so I used the coal tray in the grill as a baffle. Just raised it all the way up on the sfb side. Worked well, I had no trouble keeping the temp between 220 and 240. That was a fun smoke...
Yep, I just had to do it. Stopped at Menards to load up on wood chips and chunks and stopped by the grill section and low and behold they had the Char-griller pro on clearance for $99.00 bucks and the side fire box for $39.00. The wife said,"get it if you want it" That was all it took, they had...