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Re: Help!!!!! (Again)
Hang in there. It took me 6 months to learn how to keep the fire steady. Rule #1, as above, is do not mess w. the vents too much. The best I can do I re-cap my method. For over night cooks, do clean …1 · -
Re: dumb question about wood for smoking
Any "hard wood" that really is hard, or even semi hard is fine. Some woods that are nominally "hard woods," like poplar or box elder, tend to give a smoke flavor that is not very …1 · -
Re: Just Curious ?
If I'm offering PP sandwiches, I add a little thin vinegary sauce. For me, that offsets what juices soak into the bun. Otherwise, sauce(s) on the side. However, I do think sauce is important for…2 · -
Re: 1st time Pork Butt on my BGE (need rub advice)
If you are interested in making your own rub, here's something that might be a starting point. A few years ago, I collected over a hundred butt recipes from around the web. I looked at the ones …3 · -
Re: I Found a Butcher. What Should I Buy To Test Him?
There is only one butcher in town where I have ever seen tri-tip. If you are willing to pay a fortune, look for a "spinalis dorsi" more commonly known as ribeye cap. According to many, the …2 ·
