Recent content by JFusaro

Ribs look great, pic of the miniature mountain lion is awesome.

Big Y in Bethel Ct had a 1 day sale today. I almost cleaned them out, I could not believe my eyes but instincts took over.

That is in the top ten of the best looking meals I have seen. How long was your dry brine for and the tray the peppers are in how do I source one for me self. Great job.

Some boats are made of wood.

My 1st time turkey on a WSM 18 and I lit the normal way full chim on coals, waited 40 min to get up to temp, about 45 deg outside. 325-350 cook temp and a 21 lb roadrunner and in 6 hrs 165 breast, 175 deep thigh and it was really good. Overnight brine in kosher salt and brown sugar. Salt, pepper...

Boar meat is leaner, cook the same way you would any pork shoulder but on the lower side of temps and a bit longer on time. Wrapping helps but I never tried that way.

Then you would have a WSM barrel cooker

22 and dont look back

What chicken parts? I do ribs and thighs together all the time. At 275 the thighs go on for the last 1 hr and when the ribs are done its skin side down for 30 with the vents wide open

I make beef chuck short ribs all the time. I get a 4 bone slab salt and pepper and 7-8 hrs @ 260 or so. Easiest meal to cook.

No it won't

Just did those myself. Dry rub no brine 2.25 hrs @ 250 skin side up. Rested for 5 min under foil. Skin was a bit soft for my liking but not bad. If I had to do it again the last 30 min skin side down.

Put up an enormous beach umbrella, pull up a chair, drink beer and sit in the shade next to my smoker.