Yeah I've scored it, still didn't seem to take on as much smoke flavor as I'd expect. Cost/benefit ratio not quite there.
Cyhawk gameday
- Thread starter dexterhawk
- Start date
Yeah I've scored it, still didn't seem to take on as much smoke flavor as I'd expect. Cost/benefit ratio not quite there.
Someone give me a summary. I'm not gonna give the Rag a click. Randy's articles aren't worth the click anyway, usually.
I have a couple jobs coming up. Next weekendI have a 200 wings to do for a small gathering. Going to have to figure out how to get this done a single smoker. May start them on the smoker and finish them on the grill. Marinate them in Franks Hot Sauce and Sriracha for a day and then add a sweet rub to get some heat and sweat. Son loved the ones I made last weekend. May do an eye of round roast and then reverse sear it on the grill. Turned out fantastic last time I did it.
Nice. Frank's is a staple in our house. I've made a similar marinade for wings but added honey in as well for the sweet. Never done 200. That's quite a load.
Sorry. You’re correct. The article I sourced that on listed total appearances, including when the team was on the road.
What wood do you guys use? I use fruit woods for poultry and pecan for pretty much everything else.
I did ribs for the fist time a few weeks ago using the 3-2-1 method. Turned out really well; watched a youtube video of a guy putting butter, honey, and brown sugar in the foil during the 2 hour portion and it was really good.
Nice. I do pork back ribs using 2-2-1 method, adding butter before foiling. Might try brown sugar as well.
Lumberjack Competition Blend on everything. Maple, Hickory and Cherry mix. Just scored 4 bags at $15/bag.
I use hickory because I can get 1.5 cubic feet of splits at Walmart for $15.
To be fair this has turned into a what are you smoking on the grill thread.
This thread title just needs changed to “how you cook your ribs and hams?”
Personally, out of the couple times I have done it, I haven't had great luck with smoking sausages as the casing becomes tough and leathery.
I will rub olive oil and then coat with brown sugar on nearly all meats. The olive oil sticks the brown sugar and those together make a glaze type seal to keep things from drying out as easy.
I put any seasoning on afterwards.
