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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #231

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    No, it won't sear, but it's great for going from smoking to finishing off ribs, chicken, etc. at 350 or whatever.

  2. #232

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    Holy ****! The brine and the rub combined to make a salt nightmare. At least the breasts and thighs survived. Time to adjust my additives.

  3. #233

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    Quote Originally Posted by rinkrat View Post
    Holy ****! The brine and the rub combined to make a salt nightmare. At least the breasts and thighs survived. Time to adjust my additives.
    Recipes for Rubs, Spice Blends, Pastes, Marinades, & Brines

    He basically says if you brine then leave the salt out of whatever rub you use
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter

  4. #234

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    Well at least I have a starting point on a few of these things. I think I can tune them in pretty quick.

  5. #235

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    Quote Originally Posted by BeerMan View Post
    when leftwngr mentioned putting the stuff in the cooler, he is spot on.

    Holding Barbecue Meat In A Cooler -- Naked Whiz Ceramic Charcoal Cooking
    Most definitely, however when it comes to butts, and an oven is available, why not improve upon the final outcome. I use the cooler method when I have to cook at home and travel. If I had cooked a brisket or anything but a butt, I would rest it the same way, wrapped up
    tight. Butts just get better and better with low heat and moisture though..just my two cents..
    Last edited by !Kings!; August 28th, 2013 at 06:10 AM.

  6. #236

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    Pimped out the smoker with chrome accents!

  7. #237

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    Couldn't wait. Had to have one NOW.

  8. #238

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    I think someone has an addiction.

    Then again i just bought charcoal baskets, parafin starters, fake thermapen, rib rack...
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter

  9. #239

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    Quote Originally Posted by notbob View Post
    I think someone has an addiction.

    Then again i just bought charcoal baskets, parafin starters, fake thermapen, rib rack...
    I hope you're getting the beer too.
    I BELIEVE I'll have another beer!

  10. #240

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    RinkRat has caught the bug! I am currently in the design stage of an offset wood burning barrel smoker, the WSM is great for butts, turkeys, briskets and BCC, but ribs need more room. Though about buying a second one, and stacking them, but just want to build something new anyway.

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