ribs where a little salty but that could be from either the brine or the rub I threw on before smoking. but they disappeared and everybody was asking for the recipe. smoked them for 4 hours with Hickory and finished them off in the oven to crisp them up a bit under the broiler. ( didn't have space on the BBQ for them with the few side dishes people brought).
When did you get a barrel smoker? Do you like it? Seems like a PITA to me but have tasted some hella good food out of them..
This is a Brinkman Smoke 'n Grill. You can lift the entire cooking chamber off the fire pot. It's super easy to use and makes great food. I've had it for several years now, I use it for my "too big for a Weber but not worth feeding the Bandera" cooks.
The wife bought me a commercial grade slicer. It was about $500 CAD. But well worth the cost. Im able to slice 20 lbs of pork belly without needing to let the thing cool down
Which one do you have, I was already kinda leaning that way as they also handle cheese better? I've started down the dark path of research and determing features, which might end badly...
Sorry my post should of read $500 CAD. But here is where she got it from. Im linking to the exact one i haveWhich one do you have, I was already kinda leaning that way as they also handle cheese better? I've started down the dark path of research and determing features, which might end badly...
Hey, since Im looking at a commercial machine, completely automatic would be handy... well, needs 220V, guess Im gonna run a line to the kitchen for that... Since Im ripping everything apart to install that, might as well do new cupboards, maybe upgrade the appliances at the same time... $500k in plans later, wife says to stop, and I dont get the meat slicer
There are ways of solving this problem...
Yes but it'll have to wait until I'm over the Flu. Strain A dropped me like a rock and I'm in day 8 of it.
