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Homebrew goes perfect with smoked foods. It actually goes perfect with anything .Ok, so I did not use my RT or any pit for that matter, but it is considered cooking.....I think. Cooling my Belgian Saison wort from my 5 gallon brew this morning. Wort taking much too long to cool, should still be good to go in about 4-5 weeks though.
That is definitely on the list to do!I've spritzed my BBQ with my ales and porter. Awesome touch to the final product.
Sure looks good to me.
OMG this looks delicious! recipe?
https://heygrillhey.com/smoked-mississippi-pot-roast/OMG this looks delicious! recipe?
Thank you!https://heygrillhey.com/smoked-mississippi-pot-roast/
My roast didn't have a whole lot of marbling, so it was better to slice than shred.
OK, as a newby, is Berkshire the pork? these look incredible, post the recipe!!!Just some Berkshire St. Luis Ribs again.
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OK, as a newby, is Berkshire the pork? these look incredible, post the recipe!!!
Thanks and good info and great info and great advice. Now that my grilling is much better, the wife cooks the sides and I love them all!!!!Yes.. this is from Wild Fork. They carry a few Berkshire pork items. Had these a few times now and they don't disappoint. The thick bone in chops are amazing.. a must try if you can find them in stock. Been over a week now they have been out.
Here is what I did this time:
- Used Casanova Competition Rub from RecTeC
- Put on smoke @ 8AM meat side up
- Flipped after about an hour
- Turned to 225 about 10ish (so smoked for @ 2 hrs)
- Flipped again ~2hrs
- Flipped again ~2hrs
- Sauced both sides around 330PM with G Hughes Sweet & Spicy (no sugar)
- Pulled at 420 PM
- Delicious.. fall of the bone juicy, tender and good texture
- Complimented the wife dearly/multiple times during eat time on the semi-home-made cole slaw she made to balance things out on the cooking front (lesson learned here from folks way smarter than me)
- Retired to the chair with pups in lap for evening with a happy tummy
- Look on Wild Fork to stock up again