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SouthernSmoke

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Hunter Oxford, MS

  • Re: Labor Day Cook

    SouthernSmokeSouthernSmoke
    So I did a base seasoning of Heath Riles garlic jalapeño rub then did a heavy sprinkle of Lawry’s lemon pepper once I took the wings off. Really enjoyed the flavor, especially with the wings that ha…
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  • Labor Day Cook

    SouthernSmokeSouthernSmoke
    Decided to throw some wings and sausage on the LBGE this afternoon. Did the wings at 350 for about an hour or so. Dipped some in Frank’s, some in Bachan’s, and did lemon pepper on the last. Turned ou…
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  • Reverse Seared Ribeyes

    SouthernSmokeSouthernSmoke
    Did some reverse sear action on a couple of ribeyes I picked up from my local butcher. Went 250 for 45 minutes to an hour and pulled at 110 IT. Cranked the egg to about 600 and did a minute on each s…
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  • Re: Sundays are for the Spatchcocks

    SouthernSmokeSouthernSmoke
    I only had one probe in the chicken and had it in the breast. The other probe was on the grate to give me temp at grate level. But I ended up pulling at 160 in the breast, then I probed the legs and…
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  • Sundays are for the Spatchcocks

    SouthernSmokeSouthernSmoke
    Afternoon y’all! Been absent from the forum for a while (12 years to be eggsact), but wanted to get back on here more regularly! My return post is from today’s cook which is a spatchcock chicken. Dry…
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