Snapprhead27
Well-Known Angler
Do you find that the charcoal lasted the whole 7 hours or did you have to add more?
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AwesomeYesterday I tried something different. I cooked some beef ribs on the smoker. Took about 7 hours but it was worth it. Used a salt pepper garlic dry rub and for wood used mostly cherry with some hickory. Sprayed them periodically with apple juice. They were not fall of the bone, but easily pulled off the bone. I was very happy with the taste and texture. A very bold beef taste.
Kingston’s in SayvilleFrom where?
YUCK!!!!!!!!!!!!!!!!liverwurst and rye,,,,onions and horseraddish,,potatoe salad,,,,,,,,,,, ><)))):>
><)))):>View attachment 34311
Where do you find the time? You are a cooking machine.Ribs on the Q and legs in the smoker View attachment 34314View attachment 34315View attachment 34317
Pre-set up night before.??Where do you find the time? You are a cooking machine.![]()
chinacat WTFYUCK!!!!!!!!!!!!!!!!
Liver, liverwurst, no thank you
Did you put gizzards on it???![]()
How’s about some liver and onions ? YummySorry Mr. Mojo Risin!!!
I truly like 99.99% of the food you cook and post.
I don't mean to offend you but I draw the line at anything that has liver mentioned in it LOL![]()
I thought she retired?Thin Sliced Sausage Bacon (yes - that's a thing - Johnsonville just started marketing it - pretty good) & egg on a Garlic Rosemary Yeast Roll (Market Lady)
Tea
View attachment 34348
Say it ain’t so.I thought she retired?
using up my inventoryI thought she retired?