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.
  1. johncoby

    Frozen vs fresh turkey

    OK. So last year I bought a fresh 12lb turkey for $36.00 at the local meat market. I found a recipe and brined it. Smoked it at about 250. It was OK. This year I bought a frozen butterball 12lb turkey for about $10. I put salt and pepper and olive oil on it. Smoked it at about 250. And it...
  2. johncoby

    smoking beef ribs? What is the best method

    OK. I have been told to cook at 250-275 for about 5 hours. Is there anything to do to prepare the meat?
  3. johncoby

    How to avoid that strange smoke taste.

    I have been smoking for about 3 months and occasionally get the strange taste on the outside of the meat. I get this especially when using mesquite. Any answer to this? how do I get it to stop?
  4. johncoby

    What is the apple juice for in smoking ribs?

    I have see the 3-2-1 method of cooking ribs. It calls to splash the ribs with apple juice and wrap with foil for 2 hours. What does the apple juice do? Can I use other juices?
  5. johncoby

    Youpon Holly for cooking?

    I think I know the answer to this, but just wanted to make sure since I got a boatload of youpon holly from my sister inlaw. The official name is Ilex vomitoria . As it's name says, if you cook with it, you will vomit or have diaheara. Yes?
Top Bottom
Back
Clicky