Recent content by Allen Fraley

Used about 10 times. $225.

Does it taste like chicken?:rolleyes:

Ok I guess I have to re-measure it out. I'll go ahead and mix em up, put em in a bag. Thanks

I have mixed up a rub that was created by someone named Jake Jacobs who's recipe is recorded in a book I have. All the spices really smells good together, but I'm afraid if I try and mix them with the brown sugar, I'm going to have a messy glob of stuff I can't use. The receipt called for...

Man that looks guuud:-) I have looked a chuck before and wondered...now I'm gonna try it;)

I was watching Bobby Flay cook a pork butt in a Magic Box. It took only 3 hours. He said that the pork butt needs to be "cooked low and slow" He marinated it overnight. He seems to be happy with the results. Why does it take me 8 to 10 hours to cook em in my WSM? Link to the box he used...

Congrats Papa:-)

My Craycort for my Performer will arrive tomorrow. It's supposed to be 'pre-seasoned' ready to use. Should I believe it? What should I do before my first cook. (Yeah I know unwrap it..lol)

Great idea Rolf!...maybe it will help add another year to our 42 years together:)

After taking my dear wife on a beach vacation this week, she knows I hate going to the beach, she brought this home to me today!! Needless to say, I started getting excited and hurried up and finished my the other 'honey due list' for the day so I could dive into my new toy:cool...

Your right Phil they don't make em;)

Nice cook there Gene:wsm: I'm gonna try my next one fat side up too.

Well thank you guys. The frig it is:cool: cept maybe the mustard and ketchup

Just wondering cause I see it both ways with some peeps. Some bottles say to refrigerate after opening...like the 'Q' sauce. But I seen it out in his restaurant. What do u guys do? [/IMG]

Hey Jim....I bet that food washed that Guinness down real good:cool: