Monster Appetite
As of this writing, I made this twice, both times it came out great. I did use different spices and sauce, but I want to keep track of the spices I use to track which one I like the best. So far we have tried the following spices (in order from most liked to least). …
Excellent way to heat a ham!
At a glance Meat Cut: Chuck Roast Seasoning Type: Smoked Course Black Pepper & Kosher Salt Total Smoke Time: 11 hours Weight: 2.85 lbs. Smoke Temperature: 225F Per Pound Smoke Time: 3.86 hours per pound In Summary The time this smoke took blew my mind. I read some other articles that said about 4 hours …
At A Glance Bread Type: Pizza Crust Seasoning Type: A Regular Pepperoni Pizza Total Smoke Time: 15 minutes Weight: ? Not to much Smoke Temperature: 400F Per Pound Smoke Time: Is this a trick question? In Summary I preheated the smoker to 400 degrees F (FYI, don’t use your regular low temp smoker at 400 …
Make sure you have enough Memphis Dry Rub. Open the Sparerib packaging, remove the member that is attached to the bone. I like to use a butter knife and slowly work up corner and work enough up to wrap around your fingers and slowly pull the membrane away. If you lucky you can get it …