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Recent content by thunder835
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Hello All,
I’m hoping someone here may have experience with a semi-permanent or permanent BBQ stand setup. Particularly with a BBQ porch/concession trailer. I have a few questions for anyone that would be willing to take the time to answer.
Thanks!!!!
Smoking a 9lb pork shoulder on the drum today. Keeping temp around 275* for the cook. Removed the skin and rubbed with salt, pepper, KosmosQ Cow Cover and KosmosQ Dirty Bird Hot. Cooking over some cherry wood and Kingsford Original.
Second batch of bacon was a success! You can definitely taste the maple syrup.
Maple Brown Sugar Recipe:
5lbs Pork Belly
1/2 Cup Brown Sugar
1/2 Cup Vermont Maple Syrup
1/4 Cup Kosher Salt
1 Tablespoon Coarse Black Pepper
1 Teaspoon Instacure #1
Cured for 7 Days, flipping once daily. Smoked...
It was pretty easy! Glenn has a motorized hoist that lifted the smoker off the ground so we could back the trailer right under it. It also came off the trailer without issue. Backed right up to the garage door and rolled it straight into the garage.