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I have done the mushroom and swiss, (my favorite), peppers and onions with motz and provelon, jap and chedder, roasted red pepper and goat cheese, and italian style. need something new. Help
Im planning on smoking about 30 slabs for my wifes 40th b-day. I want to do them ahead of time, freeze them, then when ready, thaw and warm on grill. Has anybody done this and any advice or tips that I can use.
Thanks
Tom
Simple as that, how much rub should be put on, i know its a matter of taste, but should the whole piece of meat be completly covered or just dusted????
New to the group, My name is Tom and have been grillin for a while with a little smoke experience. Used indirect smoke on my ghetto grill for the last couple years than inherited an actual meco charcoal water smoker from my dad. Used for four weekends in a row, smoked mostley ribs, but did a...
Looking to do ribs, chickens (probably beer can) and tri tip on sunday. I have done ribs a few times with some success, but doing all these at once how should i start and how long do the chickens take. I plan on doing the ribs for at least 5 hours at about 215, and from reading on hear the tri...
I am a new addict to this kind of smoking. Planning on having the families over for fathers day and showing off the new MB electric to them. I want to do a coulple diffent meats - ribs, chicken, tri - tip. Is there any problem doing these all together, should i layer a certain way on the racks...