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So I discovered that the easiest way to clean my grates for my 22.5 WSM is to throw them on my gas grill and give them a good brushing when hot. Anyone else done this? Btw, cleaning grates is my least favorite thing about smoking.
Thanks for the confirmation. I saw in a TV show where this chef seasons then vacuum seals everything.
Good news is the wife is feeling well and the ribs are in the second leg of 3-2-1. Game on!
I rubbed down some ribs last night for the SB tonight. Now my wife not feeling well and we may cancel the party. Can I vacuum seal and freeze these for a later time?
I want to hunt on thanksgiving so I am considering smoking a turkey breast on Wednesday afternoon. Any advice on reheating or should I just plan to do this on Thursday ? I am brining the bird.
Thought I would share the final product of my July 4th meal for 40 or so family and friends. Meats were 8 racks of spare ribs and 2 beef clod hearts (chopped). Also smoked some baked beans and served with cheesy potatoes. Served everything over a warm pit.
Hope everyone else had a great...
I picked up a case of packer briskets (6 of them) from Sam's Club tonight and also mixed up a 3x batch of Jeff's rub. Smoking all the meet on Saturday for my uncle's fly-tying expo next weekend.
Planning to smoke until ~150 and then foil and cook until 200-205.
This is the first time I have...
I use the "Rib Rub Seasoning" from Frisco Spices. I think it is just local to Omaha, NE but you can order on their website. Generally I add about 1 part black pepper for every 3 parts prepared seasoning for ribs and pork butt.
http://www.friscospices.com/spiceblend.asp
Our church is having a picnic before an event and they are looking to serve grilled hot dogs for 400+ people. The challenge is that there is only about 1 hour to serve these people.
Any ideas on how long it will take to grill 400 hot dogs? What about grilling them the day before and keeping...
Anyone ever smoked a pork butt on a weber kettle? I think it should be easy enough. Kind of last minute for some tailgate activity tomorrow. Don't want to fire up the WSM for one butt.
Any experience and/or battle stories appreciated!
+1 on the Frank's Hot Sauce and butter. I drizzle olive oil on the wings then dust them with 2 parts gran. garlic, 2 parts sea salt, 3 parts pepper. Then I grill them, direct heat to get a little char and a nice crisp.
If you wanted a little different recipe, throw together equal parts of bbq...
I am planning to use my new 22.5" Weber Smokey Mountain to do some ribs for the Super Bowl tonight. Last night I ran a bag of lump hardwood and hickory chunks through it to season it up a bit. Thing ran hot at over 300 degrees with only one of the bottom vents open 1/3 of the way.
Also as...
Don't laugh but these are two of the best knives I have ever purchased:
http://www.samsclub.com/shopping/nav...=5&item=419467
Used Chicago Cutlery and Wustof as well...but you can't beat the value.
I smoked up a bunch of pulled pork on Friday for various upcoming events. One of the events is my buddy's bachelor party on Saturday. Is it safe to keep this PP in the fridge for the week or should I freeze it?