Snails - Response on Threads Part 7
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HEY @tiburonfirst !!!
With re: your replies in :: there ::... What brands DO you have?!?!
Wal*Mart???
I'll be making a Joye post soon.
With re: your replies in :: there ::... What brands DO you have?!?!
Wal*Mart??? I'll be making a Joye post soon.
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ummm...what's in the Classifieds can not be mentioned outside of the Classifieds...
clean ups on aisles 6, 7 and 8 please
clean ups on aisles 6, 7 and 8 please
Hey... @oldbikeguy ... I have a BBQ question (Ribs). When you get time.
See...I had some Q the other day from a new take-out-Q joint around here. Anyway, the brisket was good, had a good deep ring on top anway, and a bark that was good.
Now, I got some ribs at the store (standard pork ribs, not baby-backs)...and it's been a few years since I've smoked any meat. I have a smoker still at the GF's place, but I think I'll just use the Weber and a cheat method.
Anyway, your pics the other day looked real good and it looked like you got some nice crust on stuff. I was wondering if you'd part with a couple of secrets.
Now I have to admit I cheat...because I don't want to constantly mend the fire*. So I usually smoke stuff for a few hours and then stash it in a low oven. But I don't get that bark that you do. Maybe it's the rub too?
Hints appreciated.
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* = But THIS YEAR I have a remote-sensor temp probe thing that the GF decided to get me for Christmas. IDK if it's really any good though because it is meant to be stuck inside the meat...it won't tell you the external air temp because it will beep it's .... off at 220F because it's above "meat done" temp. Anyway, IDK where she finds this stuff. It was a good idea though, for sure. I try to use it, like I try to use that kitchen scale she got me that only does ounces and not grams (most recipes are in grams).
See...I had some Q the other day from a new take-out-Q joint around here. Anyway, the brisket was good, had a good deep ring on top anway, and a bark that was good.
Now, I got some ribs at the store (standard pork ribs, not baby-backs)...and it's been a few years since I've smoked any meat. I have a smoker still at the GF's place, but I think I'll just use the Weber and a cheat method.
Anyway, your pics the other day looked real good and it looked like you got some nice crust on stuff. I was wondering if you'd part with a couple of secrets.
Now I have to admit I cheat...because I don't want to constantly mend the fire*. So I usually smoke stuff for a few hours and then stash it in a low oven. But I don't get that bark that you do. Maybe it's the rub too?
Hints appreciated.
--------------
* = But THIS YEAR I have a remote-sensor temp probe thing that the GF decided to get me for Christmas. IDK if it's really any good though because it is meant to be stuck inside the meat...it won't tell you the external air temp because it will beep it's .... off at 220F because it's above "meat done" temp. Anyway, IDK where she finds this stuff. It was a good idea though, for sure. I try to use it, like I try to use that kitchen scale she got me that only does ounces and not grams (most recipes are in grams).
Don't hit him with too many rules, he's still having trouble with month abbreviations...
If you actually looked like that or better, I'd consider it.
My boobs are nicer.
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