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  1. C

    First cook-off

    I am going to be cooking for my first time in competition. My job is to cook "Chef's Choice" category. It has to be a main course and ribs, brisket and whole chicken is out. Turn in is at 10:00 am but I dont mind waking up a little early, plus the smoker will already be going. I was thinking a...
  2. C

    Rotisserie

    Just got a rotisserie for my 22" grill for Christmas and I am pumped! My only problem is what to cook first, any suggestions?
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    Brisket? Fat side up or down and why?

    I always cook my briskets fat side up with a full water pan and never flip. But I hear alot about fat side down. I thought fat side up would allow the melting fat to keep the brisket moist, is this just a myth?
  4. C

    Smoked Turkey Legs

    I smoke alot of turkey legs, A) they're super cheap, about 5$ for four and B) they just taste great. I brine them in 1/2 gallon of water with 1 cup of sugar and 1 cup of K salt for 2hrs then sprinkle with S&P, garlic and onion powder. Smoke for 4 1/2hrs at 225 and they always taste great, but Im...
  5. C

    Too hot to smoke cheese!

    Ok so the other day I tried smoking some cheese but its 96 F here in Houston and even with one piece charcoal my WSM gets to hot and the cheese starts to melt. Anyone know of a way other than the cold smoke induction to keep the temp down? Thanks.

 

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