Search results

Im not sure about the jam. I would rather mash up some over ripe peaches and a little bit of sugar. But it does look like a full of win sauce

I do at times when I want to make it easy. I also make my own marinade. Just add about a quarter cup and wrap tight. Then when you unwrap, save the drippings and add a little to your sauce when you put your glaze on

Well done. I can tell it isn't your first one. You didn't over bark it. If you can master a shoulder on a kettle, It's all done hill from there. Good job

When you wrap your ribs, Just drizzle some honey the length of the foil and put a hand full of brown sugar on top of it. Place bone facing up. Wrap it tight no air. Like Steven said. Blues hogs is the shizzle for a finishing sauce. You just half to learn how to work it. Once you do, It will make...

I've sold a ton of the 330. Every customer who bought stainless came back in and gave me an ear full after I told them 23 times that it's going to get dirty. I always recommend the grey or black. Can't go wrong with either. Just buy what you want. Again, I always suggest a cover. doesn't really...

I guess the secret is out. All Mexican grocery stores carry tons of tamale pots. I saw a 108qt last week and it was 22inches round. Performer mini? Wasn't paying $120bucks thou.

There just isn't much to do except lushes,dead,animals. Ive done Bologna and cold smoke cheese. I've also seen one huge Kabob done. It was a little sketch thou. Veggies were hammered and the meat had food poisoning written all over it.

Welcome Chris. Looking forward to you sharing some of that Euro style and recipe with us.

If anyone wants it. I live about an hour north. By the ad, It's either fake(right area code thou) or the person has no idea what they have. Looks to be copy and pasted description. I'am a sales ninja! It will end up in the back of the Tundra for 600 or less. Ad was posted 10hrs ago. I bet it's...

I would butterfly me a 40lb pig on that thing. Plenty of room for snacks as the little piggy cooks. I want one. It's just one of those thing I would end up using a few times a year

Nice art piece! Hurry up and put that thing to work...chop chop

I put my order in with my local butcher. He ask me three times if I was sure that I wanted beef and not pork. Getting excited! I was thinking of doing one low and slow "comp style" for tenderness. Then the other Hi temp.

well done. You did a great job on cleaning the bone and building the "pop" itself

If you can't find it, and you want to make a home made sauce. PM me and I can give you mine

NICE! If you don't mind, can you take pics of the mechanics and give specs. Looks like a pretty cool swap meet of some sort. Sorry! I'm an appliance dork.

You are living right brother. That's about as "midwest" down home fixins' as you can get.

Hmmmph! Is the cheek fatty like jowl? Im trying to think why one pulled really well and the other didn't. Was it dry from the start or after it sat for awhile? Did they come from the same cow? Did it stall at all? Sorry, I'm thinking out loud again. I so want to try doing these. Just never seen...

Swat the O'L lady on the back side and tell her good game.

Drying out will always happen when they sit and cool down. But how much they dry out will be determined by the whole cook. I Never go buy time. When those bad boys start shrinking up the bone. It's time to foil. If you add apple juice,butter, or any type of marinade make sure its close to the...

I bet mom and dad are glad they spent 100k a year for their son to come up with a 3000yr old design