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Recent content by cooknhogz
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Looks great, whole hogs done right are the best. I also skin all my hogs, rub down with olive oil, and season the hell out of it inside out with a combo of Cajun seasoning and brown sugar. Then inject the whole thing with about a gallon of what I like to call my whole hog mojo its a combination...
Just wanted to pass it along if your undecided on how to cook your rib roast I did two yesterday day in the Akorn using a recipe off the Thermoworks blog and they turned out awesome. Tender and great flavor. The dry brine was 1/2 cup Montreal Steak seasoning, 1/2 cup brown sugar, and 1/3 cup...
At the restaurant and for personal use I use exclusively Canadian Steak seasoning. Rub down with olive oil and apply. Everyone raves how good my brisket is. Just my .02
Two racks of baby backs and my homemade Cajun deer sausage stuffed with cheddar cheese then wrapped in applewood smoked bacon n rolled in my sweet BBQ rub ohhhh son "Cuz a brothers gotta eat" to be continued
I have been catering BBQ for about 15 years now and a local bar that I have worked with many times over the years wants to add my pulled pork and brisket to their menu. I would only be able to smoke all the meat for the week on Sunday due to other obligations. My question is how is the best was...
Once in awhile I inject if doing for my personal use this is my go to mojo
3 parts simply apple or apple cider
1 part apple cider vinegar
and Cajun seasoning with some dark brown sugar to sweeten up to your taste
so for example,
3 cups simple apple
1 cup apple cider vinegar
2-3 Tbsp...
I have a Meadow Creek chicken cooker on my BBQ trailer (great unit, wouldn't be without) and will be more than happy to get you any measurements you want but, you'll have to give me till later today for my pit is down the road in my pole barn. To be continued.
Gordon Food Service (GFS) has a good selection or Sams Club, If I'm buying offline The Sausage Maker has a great selection. I wait till they have free shipping then stock up.