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a buddy of mine gave me some spice that i used on some meat the other day and WOW! it is great. I now use it on scrambled eggs also but I think you could use it for anything. Any way wanted to share it with you. Here is the website https://www.texaspepperbelly.com/
I have not used it for...
I am going to make some ABTs using a couple of different cheeses wrapped in bacon. I will make them longways (boat shaped) and wrap the bacon all the way around. My question is do ya ll put them straight on the wrack or in a throw away pan. I'm just picturing all that bacon grease everywhere...
Thanks. This meat comes from a small Mexican meat market and his seasonings are great that's why I'm using it. As I get better I will try to season my own. The dressing sounds good. May try that.
Brand new at this and wanted to try some fajita meat. This meat is pre seasoned at a local meat market and already tenderized. About 1 inch or less thick. Any thoughts on how long it should smoke. Also should I throw it in a pan with the veggies and onions while smoking
Just bought a vertical propane smoker from Academy. Wanted to learn a little as I go. Was shown this website by a friend and found it to be very helpful so far.
I will smoke my first meat this weekend. Going to try a chicken and and maybe some poppers.