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well i turned in my membership at Sam's years ago because of poor customer service... not that i want anyone to be out of work... but i think sam walton toss i his grave at night because of what his company has turned into...
not all salts are created equal either. i remember reading a salt equivalent chart here some time ago, but i couldnt find it. so even substituting table for kosher or kosher for sea salt will change the out come of your rub and recipes
you got the ect. part goin' on there my friend. Looking forward to doing it again and doing a ham start to finish someday. thanks for the kudo's everyone
I have had my on this site for the last 3 years, southern yankee bbq
http://www.sybbq.com/index.php
The have a complete rigs set-up, just need a truck to drive it off the lot.
I think you could pay one of these off in no time.
Darn you got me dreamin' too
the in-laws asked me to smoke a ham for this last sunday. I didn't have time to do my own ham start to finish so i picked a 10# spiral cut ham.
Got the smoker up to about 220 - 230*, Threw that bad boy in. as it started warming up i put together a brown sugar, peach glaze. nothin' special...
I think your dad hit a homerun with his advice. I watched that i'll eat anything guy andrew zimmerman try it on his show, and i knew there was no way i would ever choke something like that down.
I am gearing up myself to do a build this summer and i often ask the same question. the answer that awlays come back to my mind is non-toxic. Thank for starting this thread looking forward to what other think
Good Luck
welcome aboard, Jeff has a great 5-day ecourse that you can sign up for, it was a great help to me when i first started. feel free to ask questions, there is a great group of people here to help.
Good luck
those bones are lookin' good... gotta wonder also why the butchers take that chuck of meat from between the bones maybe to make hamburger or stew meat???