Thin Blue Smoke

Looking good Boss. I loves me some jerk chicken.

I have a really good recipe for some jerk sauce if anyone is interested.

Hey Boss... welcome to the forums. We're just hanging out doing what we do. :mrgreen: I need to chat you up a bit. The GF and I are also moving to the coastal outreaches of NC. Who knows, we could be within spittin' distance of one another but then again the NC coastline is over 3,300 miles long. :o...

I was going to ask, what does the baking power do for smoked wings? I normally use it in flour based breading to pop up the crust when deep frying but never heard of it in a grilled or smoked application.

I don't think you can ever go wrong with chicken wings during a ball game.

Sorry to hear about the MIL. Sounds quite painful. Hopefully they got her comfortable and on the road to recovery.

Dan, You sure picked some snotty weather to do this but it'll make it taste all the much better for your efforts. All we're getting here in Winston-Salem is cold bone chilling rain... definitely a wood stove day I wished I had one Anyway, good luck with the remainder of your gumbo fixin's.

This popped up on my smartphone last night in my news reader.

Why Carbon Steel Skillets Are Replacing Cast Iron

Carbon Steel versus Cast Iron Pans

Why Carbon Steel Pans Are What the Pros Use

For those of you who have never had a lamb chop I would highly recommend you give it a try. The taste is wonderful and the meat is tender, somewhat like a beef filet mignon. You do have to cook the chop on the rare to medium rare side to keep that tenderness or you risk the meat getting tough as the...

Awesome!!! I see you have some top of the line equipment for grinding and stuffing. I keep telling myself that some day I would like to make my own breakfast sausage. I looked at some of the LEM products. They're a bit on the pricey side but from what I understand you're definitely getting what you ...

Nicely done Dude! I didn't know COSTCO had pork bellies. I'll check out the local store but it may be a regional thing.
Quick question, how do you slice up your bacon?

Do you run hotter than the holy grail of 225? Yes I am running in the 250° to 275° range. I think I need to change the door gasket on the firebox because lately I've had to really clamp down on the inlet air to tamp down the temperature. I'm not sure if there's anything sacred about running 225°. I...