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Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: September 24, 2023, 03:42:17 PM »
I ran the smoker at 300 and pulled it at 135°. Then let rest for 30 minutes untented in the oven (off). All done on smoker.
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I was asked to cook for a HS Volleyball team dinner at our house this evening. Smoked 30 lbs of butts over the weekend and will be putting the beans and hot links on this afternoon. Thought about homemade hush puppies for the group, but they are going to have to settle for Texas Toast and slaw.
I don't see any pork.
Just buy a couple massive bags of ice and dump them in imo
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i used a blackstone yesterday for the first time cooking sausage, eggs, pancakes. in this case it was pretty easy to clean. just scrape everything off with a flat metal scraper which gets you 95% of the way there then wipe down with paper towl. then throw a little oil on it, wipe with paper towel all over, and you're done.Do you find that you need to do that immediately after you pull the food off? I think they look great, but I’d hate to be stuck cleaning while everyone eats.
You can’t be a Bassmaster w/out first being a Perchmaster.
What do you call that kind of fish
Just let that fish live in your pool bath imo
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