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Re: Ribs - 1, Botch - 0. Again.
Sounds like you didn't go long enough with them. St Louis are usually 5 1/2 - 6 hours for me at 250. Maybe try using the toothpick test to test for doneness. That has proved a foolproof way to test t…5 · -
Re: Chargrilled oysters
@Killit_and_Grillit luckily that old adage your dad told you is no longer the case. The thought behind it was that 1) oysters spawn in the warmer waters in the summer time producing a less desireabl…4 · -
Re: 2017 Rub & Sauce Exchange - Show Off Thread
Woah!!!!! @thetrim went above and beyond with that one. There is some killer stuff in there!2 · -
Re: Delicious smoked Kingfish, Bluefish or Mackerel
When I'm catching blues to smoke I don't bother cutting out the bloodline. I just stun 'em, bleed 'em, and chuck 'em on ice ASAP. Filet and scale them at the end of the trip, then cook similar to the…1 · -
Re: 150# of Turbo Butt on a XL........
Great looking cook as always Donnie! Any time I see you're doing a cook up for the church I know it's must see BBQ goodness. By the way, if you're running low on the Aardvark you can get it shipped t…1 ·