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The finished product
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The brisket was really good. The ribs might have been the best I have ever had. GG outdid herself with this one.
Which grilla grill do you have, the Silverback model?
That brisket got used tonight on the pizza oven for some quick naan pizzas. Tomorrow we are going to use it for nachos as well.
I’m pretty sure you are single handedly pushing me to buy a smoker....
Haha. We love it. I think its my favorite out of the outdoor kitchen stuff we have.
That brisket got used tonight on the pizza oven for some quick naan pizzas. Tomorrow we are going to use it for nachos as well.
Just not sure I have the amount of time it typically takes to smoke meat....
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I don't want to review 85 pages of this thread but has anybody posted a 3-2-1 ribs recipe?
Awesome badolds. Im sure some will get great use out of it.
We use the yellow mustard for our rub too. No flavor added, but causes a great stick to them.
Do you brine your pork or chicken?
Depends. Not normally, but we definitely have. Injection too.
When doing ribs, another trick is when wrapping, drizzle some butter and honey in there to really take on the sweet flavor if you enjoy that.
Just not sure I have the amount of time it typically takes to smoke meat....
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It’s really not that time consuming, pretty much any time you’re working from home you could have something on the smoker. Prep everything the night before, throw it on the next day at the appropriate time, and anything else you have to do until it’s done takes about 2 minutes of time. Could be wrapping something in foil or just misting something once an hour, but it’s not time consuming. A lot of stuff is basically just set it and forget it.
You need one bad!!!
It’s really not that time consuming, pretty much any time you’re working from home you could have something on the smoker. Prep everything the night before, throw it on the next day at the appropriate time, and anything else you have to do until it’s done takes about 2 minutes of time. Could be wrapping something in foil or just misting something once an hour, but it’s not time consuming. A lot of stuff is basically just set it and forget it.
You need one bad!!!
Hmmm. Well once our patio gets poured and completed maybe this will be at or near the top of my list. I sure do love smoked meats...
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Hmmm. Well once our patio gets poured and completed maybe this will be at or near the top of my list. I sure do love smoked meats...
Sent from my iPhone using Tapatalk
With a good quality Pellet Smoker and a remote temp gauge to monitor meat and smoker temps, it is mostly set it and forget it. I do full packer Brisket and it is ridiculously good. The 3-2-1 ribs and chicken thighs are fairly quick and also delicious. I even have a cold smoker built into my Weber for smoking cheese.
Smoked cheese, salami and some good beer is a great snack while waiting on the meat.
It’s really not that time consuming, pretty much any time you’re working from home you could have something on the smoker. Prep everything the night before, throw it on the next day at the appropriate time, and anything else you have to do until it’s done takes about 2 minutes of time. Could be wrapping something in foil or just misting something once an hour, but it’s not time consuming. A lot of stuff is basically just set it and forget it.
You need one bad!!!
With a good quality Pellet Smoker and a remote temp gauge to monitor meat and smoker temps, it is mostly set it and forget it. I do full packer Brisket and it is ridiculously good. The 3-2-1 ribs and chicken thighs are fairly quick and also delicious. I even have a cold smoker built into my Weber for smoking cheese.
Smoked cheese, salami and some good beer is a great snack while waiting on the meat.