Those look amazing! I made some ABT's for the Christmas eve party but haven't done anything since. I won a WSM 18.5" and i'm just waiting for it to arrive so I can put it together and get it all seasoned. Currently using a bradley smoker.
Well, I picked up a flat. 6#. I will be rubbing it w mustard and Montreal steak seasoning. Picked up some branches from the local pecan orchard. I will mix up a spray botte to baste with in the am. I'll oust picks once done.
Thanks guys!!!
Too cold...can't keep the heat up in the electric, and since it is just the two of us, I just can't justify using the propane smoker.
And no. I do not use charcoal.
Too cold...can't keep the heat up in the electric, and since it is just the two of us, I just can't justify using the propane smoker.
And no. I do not use charcoal.
Too cold...can't keep the heat up in the electric, and since it is just the two of us, I just can't justify using the propane smoker.
And no. I do not use charcoal.
Just make a double + batch, and freeze what you don't eat!
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It's best to cure and smoke salmon during the winter months because it needs to hang outside for 5 or more days. After that, it's good stuff.
Got a corned beef brisket for this weekend. Just need to make sure I have wood chips.
Sometimes I wish I had a meat slicer.
I have a slicer and love it. That being said, places like katz's hand slice their pastrami
Got a corned beef brisket for this weekend. Just need to make sure I have wood chips.
Sometimes I wish I had a meat slicer.
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