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Here's the rub: 8 top local barbecue spots
BY SYLVIA RECTOR
FREE PRESS RESTAURANT CRITIC
Read more: Here's the rub: 8 top local barbecue spots | freep.com | Detroit Free Press http://www.freep.com/article/20100916/ENT08/9160322/#ixzz0zjxEF5vT
I got my MES ealier this year and I was wondering the same thing about the upcoming winter, but I see some of my fellow Michiganders have done the research for me. Thanks guys/gals.
Welcome to SMF. You will get a lot of good info here; I now I do.
As for your questions:
I have never used oak so I can't answer you on that one. I would imagine it would be similar to hickory.
The 3-2-1 method is highly recommended for spares; baby backs would be 2-2-1.
I recommend the...
A buddy of mine wanted to meet me for a beer and some dinner. He picked Slows BBQ in Detroit. I haven't been to Slows for quite a while. The last time I was there, it was before I became a member here and before I started smoking my own food.
Slows is a great place with a good atmosphere...
For what it's worth, I have an FFL and can get just about anything firearms related. If there is something that anyone here needs, just send me a PM and I will see what I can do for you.
I have to say that the mesquite gave everything a great flavor. I learned that veggies are good when they are smoked too! The brisket came out perfect, nice and moist and tender with a lot of smokie goodness.
This was my first time with a meatloaf. As a rule, I don't like meatloaf; my...
As promised, here is the rest of the QView:
Tomorrow's meatloaf (ok, I admit slicing a piece off for a sample).
And today's yummies:
Taking the brisket out of the foil.
Slicing
Veggies
And my plate, served with steamed brown rice.