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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Lookin good. You still using the UDS?
Nah, it rusted out the bottom and I bought a yoder
I ate the whole rack
I did ribs as well tonight made a sweet potatoe, zucchini, squash hash as a side.
Any concerns about a charcoal grill and offset smoker on a wood deck? I did this all through college but now my dad thinks it’s a major fire hazard and has been on my ass about moving it to the yard.
if it was a pool deck it would not be a hazard .
wood - yard same unless he is having u put in dirt .
ashes and cinders basically .
use a chimney starter , off set is the bomb.
just made killer T-bones .
For those of you who have not tried Sharon did pioneer womans ladd chocolate pie its killer.
Get something like this, heat resistant to 500 degrees (there are a bunch of different versions of this)
GrillTex Under the Grill Protective Deck and Patio Mat, 36 x 63 inches
hes hooking you up .
nice person huh ?
Porterhouse on sale for $5 a lb today. Will probably have to do them inside with this snow we are getting.
I ised this as the basic recipe with some tweeks. Boiled a chicken to make the stock and reserved that meat for salad while smoking a chicken and using that meat for the soup. https://www.bonappetit.com/recipe/posole-verde-with-chicken
My mil makes pasole rojo and the absolute best ropa vieja known to man (so good that we're looking into starting a food truck).
Always wanted to try a green one with smoked chicken.