Search results

I'd just tie them underneath the top rack and let the legs hang down. No need to flip 'em or anything that way and you should be able to fit more than 10 with ease.

Followed this, except I used apple wood, and the ribs came out great! Thanks for sharing, Kevin.... ( yes its a bump from a couple years ago, but it seems easier than a new post making reference to this thread ).

Will a fresh turkey still be good if I don't have time to brine it? Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: ....And remove ingredients that add little to the profile -- and/or replace them with those that do. </div></BLOCKQUOTE> Besisdes Paprika...

Skip's is a lot less. Like $2.5/lb for BBs. Joe's meat market out in Webster has good deals, too, if you don't mind the ride.

Like barbequing, you can spend quite a bit of money on coffee, espresso and so on. Before you go nuts, try to see if you'll appreciate the differences in quality. Tim, for example, says he likes Starbucks. Well, go to a Starbucks and have them grind the beans for a press before you go out and...

sweetmarias is a great place for everything coffee.

Go for it. I make it with extras all the time ( and there's always extras). Try adding a little tarragon with grapes or juice from a lemon, dill, and some very small pieces of a granny smith apple.

Was the skin crispy? If so, what did you do? I butterfly chickens because of the skin but would prefer the can to get more on there.

Like a little stringy dry but easy to get of the bones. So, should I have pulled them earlier?

The problem was the the ones without sauce and foiled after the cook today were a little dry. Same temps with lid temps a little under 250. Same rub. Foiled half with and half without after for about 45 minutes. Same wood (apple ). The only difference was that I used water Saturday and not...

I made bb's Saturday and they came out great. Today, on the other hand, only the ones I put sauce on after smoking and foiled for 45 minutes did. The main difference between the two smokes was that I filled the water pan Saturday but not today. Any suggestions other than using water? I hate...