Search results

Is it OK to brine meat (turkey or pork) and then freeze it for cooking at a latter date?

What's the best way to go folks. Smoke it with the skin and then cut it off or cut the skin off and then smoke it? I have only tried it one way but want to see what others think.

I have been "grilling" for over forty years and I always thought my grilled ribs were pretty darn good, but I'm here to tell you they don't hold a candle to "smoked" ribs on the WSM. I did a rack last night using some of the suggestions I got here and they were the best ribs my wife and I ever...

I have owned a "grill" for more than 40 years and also thought my ribs were pretty darn good. Well I'm here to tell you that today I smoked my first baby back ribs. I made a rub I found at this forum, and smoked them according to the way some folks talked about here. Even my wife said that they...

Just picked one of these up today. They sound good to smoke. Anyone have any ideas or recipes I could try for brine, rub and smokin? Thanks folks.

I'm fairly new here and I apoligize if this has already been discussed but,, What can be done with the skin from the pork belly aftr making bacon and removing the skin? Like I said "I new to this", so any advice would be welcome. Seems like a waste of pork fat!!