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Just finished the test and got 9 out of 10 correct. I have never heard of white BBQ Sauce. Something new for me to try. If anyone has a recipe for this white BBQ sauce let me know.
Welcome ABOMB. That is a good friend that you have there that will give you a smoker and introduce you to the best forum on the internet (Well thats my opinion). You're going to love it here. If you have any questions, here is the place to ask them. There are alot of knowledgeable folks on this...
Hey man, welcome to the forum. Your going to love it here. If you have any questions about the Q, this is the place to have them answered. Alot of knowledgeable folks on this site. Again I say welcome!
Welcome to the forum. You're going to love the site. Everyone is friendly and more that willing to lend a helping hand. Any Que questions that you've got someone here will have the answer. Welcome aboard.
Hey Man, I'm from North Florida and I have the same problem with finding apple wood. I don't know if it is the same but I have started using unsweetened apple juice in my smoker along with oak wood to give the meat that sweet apple taste. Like I said I don't know if it's the same but it could be...
I did see where they were trimming the brisket and the butts of excess fat. I thought the fat was where you got the flavor from? so why trim it all off? Just curious.
Thanks for all the info. The reason for the injection is because I have a pretty good rub that I put on it and I just wanted to add a little different zing. Jim's sounds pretty good. But the dipping sauce sounded good also. What kind of dipping sauces can yall reccommend. I appreciate all the help.
Hey folks, I am doing a cook next weekend for about 100 people and I am going to be cookin Pork Butts. What is a good injection recipe to give the pork some extra flavor. I've never injected any of the things that I have cooked and thought I would give it a try. Thanks for the help in advance.
I buy from a local butcher and as far as I know they only sell fresh pork. But the next time I go in I'll check to see if the pork is enhanced. Thanks for the heads up.
It sounds like your the expert here. I look forward to learning from you. Welcome to the forum. You're going to love it. Hope your back gets better real soon. We' be praying for you. Again welcome to the forum.
Just wanted to remind everyone that the new BBQ PitMaster show show tonight at 10 pm eastern time on TLC. It should be informative and alot of fun to watch.
Being from Florida we have alot of warm hunting seasons. Here when you kill a deer you need to go and skin it out and quarter it up and put it on ice in a cooler or a refrigerator somewhere. If you don't you will lose the meat with about an hour.