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Re: Chemical taste and smell
How long did you let the fire burn before putting the meat on? What kind of lump are you using?1 · -
Re: Car Wash Mike's Ribs
Try this gem on BB season: salt pepper a little onion powder a little garlic powder a little chili powder a little brown sugar a little paprika. Mustard up up ribs season well cook at 240 grid temp f…1 · -
Re: Question on Ribs
Try this season: salt pepper a little onion powder a little garlic powder a little chili powder a little brown sugar a little paprika. Mustard up up ribs season well cook at 240 grid temp for 5 hours…2 · -
Re: Custom Cutting Boards
My comment could go for many things Egg/cooking related. I have personally never "flamed" anyone for posing something like this or anything related to this. I have no problem with anyone p…1 · -
Re: First Real Brisky
Dobie....if you are at 160 in the flat and want to get to at least 190 in 3 hours in order to FTC for an hour before eating at two you will need to bump temp up or wrap to get 30 more degrees. IMHO. …1 ·
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