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Showing page 8 of 18 (171 total posts)
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Not following you...are you wanting to smoke with gas or wood??
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I don’t see any reason why this wouldn’t work. As long as you can control the temp pretty good, heat is heat. Couple things to keep in mind:
- Make sure the pig is not directly above the flame. If so, the grease will fall on the flame and you will get big flare-ups (ie burnt pig)
- Here in NC, we don’t use a rotisserie. We put it right on a flat ...
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Thanks for letting us know about this. Sounds like a great class and I hope you get a great turn out.
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If I would've known it was a Throw Down, I would have definitely spread the word. My heart just got jaded a bit when I found out it wasn't going to be me on there...but hey, there's always next time!
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No way I'd remove this...that's what this forum is all about.
Heck of a price for ribs!!! If you're in the area, please stop by and support this very worthy cause.
My heart goes out to the family.
Donald
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Wow, what a day yesterday! Bobby Flay was in town and we were there for it. Check it out - http://www.ncbbqforums.com/blogs/sample_weblog/archive/2009/03/14/212.aspx
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Oh...Heck Ya, Hooh ya, and AMEN brother!!!
Threw some ribs on the smoker yesterday...smoked them over pecan and apple chips for about 3 1/2 hours and spritzed them every 30 minutes with 50/50 mixture of apple cider and apple juice. They turned out excellent!
Now with today being even warmer, what's it going to be...humm....
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abray,
I just got back from the World Market and they, surprisingly, carry a bunch of chips, including Apple, Adler, speciality mixes, and the standard ones. I went to the store in Cary (Crossroads, next to BJs).
Donald
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Grilled brussel sprouts...I'll have to try that one. Thanks for sharing!
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