Recent content by tnbarbq

Only one rack, but a very fine rack!

Can't get too excited. Looks like all the cake competitions on Food Network. I may give it a try if Gene Simmons Family Jewels is a rerun.

What kind of flavor do you get with Olive wood? Never heard of using it before. Great looking brisket!

I like sticking to the hard woods for smoking and some fruit. Oak, hickory, apple, cherry, etc. Never heard of hedge. First thing I though of was a bush.

Looks good enough to eat! Send some over.

If I'm grilling I use a chimney full of lump charcoal. If I'm smokin', that's a lot different.

That is real nice. Best way to get used to it is to have us all over for a cook!

I'm glad you asked about this. I had the same idea!

Interesting info. I really prefer lump over traditional coals though. Just way too much ash with charcoal compared to lump. I may try it for grilling.

What's a shicken? Whatever it is, it looks great! Nicely done! Ship it to TN!

I've never injected mine. I do cook it fatcap down. I will cook it unwrapped for about 4-5 hours, wrap it for about 3-4, then finish unwrapped for about 2 to reset the bark. Usually comes out very good and juicey. I will use a rub with garlic, paprika, garlic, salt, pepper.

The snow is gone...finally! Lots of warm sun today so ribs and chicken graced the smoker.

How do you weave bacon like that? It looks great!

Looks excellent! I've never done moinks before. Need to try them sometime. Looks easier to prep than abt's.