Got my first brisket going for all the mom's in my life at 3:45 a.m. this morning. Going slow on the smoking, dinner at 6:00 tonight:). Plan to foil it about 11:00 a.m. after church so that it stays juicy. Hope that helps according to what I read on a lot websites!
Rib roast is on for the next 5 hours at 225 just like BP says. Taking pictures for want my be hopefully my first picture posting. Family arrives around 11:00 after 9:30 worship services this morning. Here's wishing all of you a Merry Christmas!!
With Thanksgiving right around the corner I think I am going to spatchcock a turkey! Any major differences than doing a chicken? I have done several chickens now and they have turned out "really" tasty or so my family says. But a turkey is a whole lot of bird. Any tips would be helpful and any...
Saw a lot of folks using this word in some of the threads and looked it up and watched a video on the process. This was very interesting! What is the best way to good a chicken that has been prepared this way? My first thought is that it is going to hard to keep the chickent moist.
I think I posted a reply on Greg's new member thread instead of posting my own..Sorry Greg.
Live in Riverside, CA and have had a traeger for just over a year and now I have a Memphis Pro. A couple of buddies from church talked me into entering a fathers day competition and I came in 11th. But...
Just started smoking with a soda pop in the cavity (butt) instead of a beer. With a light store bought rub. Don't know what to expect any thoughts or suggestions?