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Re: Moinks
I am trying to catch up to him so that my other replies, which sadly are only attempts to help people, will be deemed acceptable to him and credited with value under his narrow system.2 · -
Moinks
Cheap frozen italian meatballs wrapped in thin hickory smoked bacon. Smoked at 220 for a couple hours over hickory. Last half hour roll in glaze of barbecue sauce, honey, and vinegar, then back on to…5 · -
Re: Salty Brisket
You might have just gotten lucky and simply rinsed it off. Steam and all plays no role. But rinsing in the coffee might have washed some rub away salt is absorbed though, if there's any contact …1 · -
Re: Beginner needs help: Pork Chops not quite as I expected. Not properly seared and took much longer!
actually, the pork today is less fatty, and prone to drying out quicker, and not so much as 'worthy' of lower temps, but it has a narrow window before it dries too quickly. this is why a l…1 · -
Re: Stop watering?
Nah. You can absolutely use twigs to smoke with. Ignore all admonitions re bark. Patio here usually has some oak twigs dropping from the tree overhead. Into the BGE they go (when cooking beef anyway)1 ·
