or disposable aluminum pan. Cooking on a grill or smoker can result in glassware becoming discolored due to the heat and smoke. Although it can be cleaned, getting glassware clear again after grilling can be difficult. If you either don’t care, or plan to have...
Light your propane smoker and set the temperature to low heat (175 to 200 degrees Fahrenheit). Lightly grease the grate of the smoker with the grilling spray. Don’t add additional wood chips to your propane smoker. The meat will generate enough smoke on its own and additional wood chips m...
Love taking words apart to get their meaning. BREAKFAST, Break a Fast. I did up my first batches of pork ribs yesterday in my Cookshack SM008. 40 degrees out and sustained winds of 40 mph with gusts over 50. On rack of pork ribs, and one rack of pork bri
I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smokebox I use hickory pellets. At the three hour mark I test each thigh with a toothpick for tend...
I know this sounds awfully like salt-curing, which dries out meat (like beef jerky). But with salt curing, you use A LOT more salt and leave it salting for A LOOOOOONG time. We’re talking about a little tiny nap here – not weeks – just enough to break down the muscle fibers and...