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Recent content by granfalloon
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As a BBQ enthusiast who has yet to enjoy his first smoke, I'm envious that you were at least able to make mistakes...I'd definitely eat what I see on that plate.
Someone could have a better technical reason, but I believe because spares (St. Louis style) have more meat than baby backs, they require a longer cooking time in order to allow for an optimal penetration of the meat.
Mdboatbum,
I certainly love to "kick it up a notch" where I can. I actually regularly mix hot sauce in with my ketchup. Heinz and Tabasco I think had (or have) a product that does just that. But I think I'll have to try your suggestion. Thanks!
Pineywoods,
That's what I suspected, but I wasn't completely sure so I had to ask. If I had the means, I would definitely be into seeing if I could turn my thumb green or not!
...I'm brand new to the site and haven't smoked anything yet. I was just wondering if the forums related to gardening are because it's cheaper and better to have fresh ingredients to smoke with? If someone could give me a rundown on the benefits or any information in general I would truly...
dewetha,
This is probably where I'll be when I start smoking, adding/subtracting ingredients and such. I imagine some people tinker their recipes forever trying to improve on what they already have. And the coffee grounds! Sounds great!
Aaron,
As I mentioned in my roll call post:
http://www.smokingmeatforums.com/t/129409/havent-even-begun-already-addicted#post_876664
I'm still a "virgin". I've save your recipe however. I'm going to need all the help I can get when it finally comes that time.
Mike,
I'll have to try Jeff's stuff out. I see that he's mentioned everywhere on the forum but I still haven't figured out exactly who he is; the founder of the site maybe? In any case, as I just joined yesterday, I mentioned in roll call that I don't have a smoker...yet! I can't wait...