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  1.

    Poor mans Lobster

    I love Kent Rollins and that little dance he does lol

  2. This week at Kroger

    I want to buy one to practice on the smoker but its just 3 of us here, thats a lot of meat
  3.

    S on a Shingle

    My dad you use to love this. Chipped beef on toast. I've never had it before though.

  4. Need pickle recipe

    My wife came into some small cucumbers they look like they would make good pickles but I dont know how to make them. Does anyone have any good recipes. Maybe I can try a couple of different ones. I love Ted's half sours if anyone got a good recipe for that type I'll take it as well. I prefer...

  5. Pellet grill/smokers

    Traeger is a good brand, good following, people seem to like them. My wife's cousin is a professional competitor on the KCBS and owns a restaurant in downtown Phoenix and he uses GMG. Has a Daniel Boone model. Thats another one I'd look into. I personally have a cheap Pit Boss smoker from...

  6. Pellet grill/smokers

    Traeger and Rec-Tec sucks, Yoder for the win! :lol: Whats your budget?

  7. First brisket is on the smoker...

    How do you make a reuben? Like what do you do with the corn beef?

  8. First brisket is on the smoker...

    Just the flat? I'm the same way and got a flat from Costco it was just barely cheaper than getting a whole packer which I'll do next time. Mine came out decent but it was a little too bitter and too dry. I think I smoked it too long before wrapping. Curious to see how yours turns out.
  9.

    Brunswick Stew

    Oh ok. So it was like created out of a need to feed and using whatever was available at the time?
  10.

    Brunswick Stew

    :peep:
  11.

    Brunswick Stew

    Can someone explain to a northern what is traditional Brunswick Stew?
  12.

    Chuck Roast for the weekend

    Thanks. Yeah something like that. I think it was horseradish Mayo something
  13.

    Chuck Roast for the weekend

    I love a good roast. Here's one I turned into pulled beef
  14.

    RIBS; dry, wet, or both

    Ok. Yeah I was just thinking of baby backs because thats usually what I cook but I didnt think St Louis would take that long either. Sounds more like a beef rib cook time.
  15.

    RIBS; dry, wet, or both

    Wait a minute, What cut of rib?
  16.

    RIBS; dry, wet, or both

    7 hours? I think thats too long
  17.

    RIBS; dry, wet, or both

    :shocked: If you having organisms you might have to cook your ribs longer. :rofl:
  18.

    RIBS; dry, wet, or both

    Before my smoker I've done this too. Made a braising liquid with vinegar, spices and other stuff and baked them then onto the grill for color and sauce.
  19.

    RIBS; dry, wet, or both

    Most of what I've learned smoking comes from watching the competition guys, learning not only their techniques but the reasoning why they do what they do. Ultimately its likely overkill for just backyard family style but adding sauce to a dry rubbed rib adds another level of flavor. I use to...
  20.

    RIBS; dry, wet, or both

    Thanks mate :tea:
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