05-10-2016, 04:25 PM | #419 |
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06-11-2016, 07:09 PM | #421 |
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This thread needs more meat!! I had a smoke box full of Apple wood chips under the grill grates where the water pan is sitting. A little over 4 hours at 250*ish.
Turned out pretty good, I haven't made them this way in a long time. |
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06-18-2016, 09:24 PM | #422 |
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Wish I can make this. BBQ lovers would love this. Crispy pata. Filipino crispy pork knuckle. Pulled pork with tendons and fat and crispy skin everywhere!
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06-20-2016, 11:04 AM | #423 |
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Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.
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06-20-2016, 11:10 AM | #424 |
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Grilled this baby up Saturday night
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06-20-2016, 12:07 PM | #425 |
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Figure I will add a few. I currently use a Visions grill. Ceramic Komodo style. Recently bought a DigiQ so now I can cold smoke.
Some of the best things I have done is pastrami.
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06-20-2016, 12:12 PM | #426 |
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.......
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06-20-2016, 12:18 PM | #427 |
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get outta this thread
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06-20-2016, 12:24 PM | #428 |
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06-20-2016, 06:48 PM | #431 |
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06-20-2016, 11:00 PM | #432 |
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You suck. You know how friggin' hungry I am now that I saw this? Bastage.
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06-20-2016, 11:05 PM | #433 | |
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Let me know
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06-21-2016, 02:00 PM | #434 |
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Just a few more....ribs, more pastrami and pork shoulder.
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06-21-2016, 02:30 PM | #436 |
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06-21-2016, 02:55 PM | #437 | |
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I have had my share in the past, but I don't want to be giving myself cancer. *edit* Beef Burnt Ends.... Are beyond delicious!!! |
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