Mark Foreman
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Mark Foreman replied to the thread Invitation to WSM Smoke Day - May 28, 2022.Burgers and corn with the family Sat and short ribs and beans on Sunday. Will cook ribs on 14 WSM cause it’s WSM day. E6 will have... -
Mark Foreman replied to the thread WSC/WSK E/S6 owners - share your brisket LAS techniques.I use drip pan and pour 4 cups or so of water in it. Once the water evaporates, it’ll be 4 to 5 hours. Then spritz if you need to.The...
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Mark Foreman reacted to Brett-EDH's post in the thread WSC/WSK E/S6 owners - share your brisket LAS techniques with
Like.
use a half tray with how much water, 2 inches? will that be enough atop the diffuser plate to keep me in low temp range and with enough... -
Mark Foreman replied to the thread WSC/WSK E/S6 owners - share your brisket LAS techniques.I would use diffuser plate, 250 - 275. Smoke with red or post oak. For a rub, i use SPG. Would consider a water pan cause it’s an...
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Mark Foreman replied to the thread BBQ/Grilling Cookbooks.At one point I has over 150 cookbooks But then got a recipe app named paprika. Now I DL, scan, transcribe into Paprika. I had so many...
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Mark Foreman replied to the thread Wifi help.Make sure your IP address is within the allowable range n the router.
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Mark Foreman replied to the thread Free cookbook with Summit Kamado.Joan was looking for a copy.
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Mark Foreman replied to the thread Using WSM to smoke salmon?.I recommend a snake. Brix probably would work better.
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Mark Foreman replied to the thread West Coast TVWBB gathering.Your choice. I am looking toward beef (bison), chicken, and pork. Sides I am open on.
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Mark Foreman replied to the thread West Coast TVWBB gathering.Wanted to give an update: 30 July 2022 Gathering will be at my home 20 to 25 attendees max We have 8 signed up at this point. Start at...
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Mark Foreman replied to the thread Vortex and the E6 Kamado — need some help.Nope…..
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I have been using Mayonnaise on my grilled cheese for a few years. The way I like it best is mayo on the outside and butter on the...
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Mark Foreman reacted to Brett-EDH's post in the thread Vortex and the E6 Kamado — need some help with Like.
I meant to share these earlier. Wings with cbs. Cooked up perfectly. I had used my vortex in the past but have been doing this since...
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Mark Foreman reacted to LMichaels's post in the thread Pork Loin with Dry Brine advice??? with Like.
Honestly those things are so overly lean I would not brine them (or at least dry brine). I would marinate with an oil based marinade
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