If you are having people over, then stick with what you know works.
This is not a time to experiment with new rubs, sauces, charcoal, methods, etc.
I say this because I was thinking of doing some of these things.
If you are having people over, then stick with what you know works.
This is not a time to experiment with new rubs, sauces, charcoal, methods, etc.
I say this because I was thinking of doing some of these things.
Last edited by Bob Correll; 05-20-2015 at 04:40 PM.
Excellent advice Bob.
Food is the ultimate passion. It's neccesity and indulgence all in one
Sage advice from one of the masters.
~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Big Deck BBQ and Brew
Why didn't I read this earlier ?
Brisket is always a bit of a gamble for me. Trying the HH method today.
18.5" WSM, Black Performer, Genesis CEP-310, Q-220, Jumbo Joe
You'll nail it Mark, I'm sure.Originally Posted by Mark B
Why didn't I read this earlier ?
Brisket is always a bit of a gamble for me. Trying the HH method today.
I'm doing a brisket tomorrow, and I haven't cooked a whole lot of them, sometimes they just need more sauce.
Happy Smoke Day!
Great advice Bob. Barb is doing her first smoke on the mini today and we went with a bone in Turkey breast. I've done a lot of those and know the drill so I can help her if she has a problem.
"Rescuing just one dog won't change the world, but it surely will change the world for that one dog."
Hmmmm, I'm off to a bad idea/start then. I brined a whole chicken, never done that before, LOL
8578
shoot, what am I going to do with all these puffer fish now?
Good advice Bob; happy smoke day, all!
Klose BYC - Weber SM 22.5 - Weber 1-Touch 22 (x2) Weber Genesis E-310
Advice taken, look like really outstanding ribs and tri tip again
Eric A. The artist formally known as (bent broken)
22wsm18.5 kettle
22.5 kettle gold
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