Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
since it's on the outside i wanted to make it look decent so i could repaint the whole things to make it look good...the JB weld might be a good base to use...
most of the repairs i saw were of cracks...
So thanks to these forums I have become a decent man'er of the bbq. Thank you all! My aunt gave me a Sazco ceramic grill and I love it. It is so efficient on such a small amount of fuel. Anyways. It has a chip on the top of it I want to take care of before it gets worse. I've looked around and...
i have a 12 pound brisket i want to smoke tomorrow....
conventional wisdom tells me to cut it into thirds...
i dont want to be stuck at the casa feeding a fire...
now that would have been the smart way to do it...
i will file that away for next time...i just dont think i can refreeze it after i heat it back up...i only got it 160 internal temp because i knew i was going to be reheating it...does that make a difference?
i doubt i am going to eat it all on one sitting...boiling in the bag sounds like a good way to do it...i want to make a couple of days worth of lunch meat...
i smoked two corned beefs and used one for sandwiches and froze the second to save for future sandwiches...
whats the best way to reheat the cousin of pastrami (question mark doesn't work on this keyboard...weird)
two table spoons of bacon grease
half a beer
1 tablespoon or less of garlic salt
1 tablespoon sugar
came out fantastic for my first brisket...yum yum...sorry no pics...
doing my first brisket on saturday...i've done ribs, fatties, chicken, tri tip, chuckies on the smoker with pretty good success...
i would like to know if anyone has used bacon flavorings (grease) in their brisket mop...seems like a good idea to me...as how some mops ask for olive oil....
any...
thanks man...i typed it into amazon's search engine and came up with a million rib racks...the middle one looks super cheap...the last one is the the weber one isnt it?
thanks for your reviews...