Recent content by chris4xgill2

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  1. chris4xgill2

    Smoking Two Chickens

    Thanks for the insight.
  2. chris4xgill2

    National Southern Foods Day!!

    Cornbread - made with buttermilk in a cast iron pan - no sugar allowed. Fried Chicken - stovetop, hand battered dry and then fried nice and crispy. Gravy made from the drippings for mashed (not whipped) potatoes.
  3. chris4xgill2

    Smoking Two Chickens

    So what differences (if any?) did you notice between the two methods? I have the same dilemma for next weekend. Not sure which method to try or if I want to do one of each.
  4. chris4xgill2

    New Guy from Alabama

    Thanks for the welcome Gary. I look forward to learning alot on here. I'll add that one of my itnerests is sausage. I grind and make venison breakfast sausage using Legg's seasoning now. I want to start doing other types as well and am always on the lookout for a good seasoning recipie.
  5. chris4xgill2

    New Guy from Alabama

    Hello everyone. Novice smoker here. I have upgraded from a hand me down charcoal smoke"N grill type to a Masterbuilt GS40 over Christmas. So far all I have done is the initial cure on it. Reading the forums, I also obtained a large lasagna pan to replace the water bowl and a cast iron skillet...
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