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Had some friends come over for Nyd bowl games so threw some legs and thighs on the smoker. Followed this basic rub:
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
Lacking paprika and cayenne, I subbed in old bay. Used two fist size pieces of apple wood and one fist sized hunk of mesquite. Smoked about two hours at 275 and then a few minutes direct heat on a Weber smokey mountain. Perfection Imo.
Im ready for aa 5th of vodica to end my feels.
This post was edited by JJBittenbinder 18 months ago
Old Bay on chicken. Sounds brave.
Been doing Old Bay on baked chicken for over 20 years. I mix it in with bread crumbs.
Hope not serial.
Next time I do chicken, I'll give it a try.
The front of an Old Bay container says "For seafood, poultry, salads, meats" and there's even a recipe for it on the back
"Maryland football: Where everybody gets hurt and the starting left tackle has an existential crisis."
I for one have never seen dozens of sports bars serving Old Bay wings.
They're my kryptonite. Looney's has honey old bay wings that I would sometimes crush if I had already pounded a bunch of beers at softball. Damn the summer is awesome...
I posted it before, but I got a small vertical smoker a couple months ago. Haven't broken it in yet, but I'm slowly getting time to plan/buy everything and make something. Might look at maybe Sunday with the Redskins and Ravens.
How much attention do you usually give it? Staying outside, checking every 5 min, etc
Get one of these:
The smoker I use now is electric and maintains the temperature itself, so I only check on it every hour or so to add wood and make sure the temp stays where it should. When I've used charcoal pits I'll usually check every half hour or so, maybe more or less depending on how much I've used the pit and how well it maintains temp.
Next time you're in HoCo go to Kloby's and get the Dirty & Old WIngs. Twice fried & tossed in Buffalo sauce & Old Bay.
Serious Eats has a great article on the science of aging steaks, and whether you can truly do it at home.
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on...
This post was edited by frode 18 months ago
I picked up a Bradley digital electric smoker on Black Friday and have not stopped using it since! I have done 2 briskets, 2 rib roasts, ribs, chicken, & a turkey. I know the hard core smokers look down on the bradley but I love it. I load the bisquettes, set the smoke time, set the oven time and let it roll. I think it is amazing. I will try to post pics of the rewards later at home.
Did ribs and another chicken on Friday. Sorry no pics but they were awesome as usual.
There isn't anyone to help you. Only me. And I'm the beast. Fancy thinking the beast was something you could hunt and kill. You knew didn't you? I'm part of you...
This post has been edited 3 times, most recently by TheGreenBastard 17 months ago
Kloby's pulled pork sandwich with slaw is pretty good too. Not the best, but not bad.
There used to be a place off I-95 in Brunswick, GA called the Georgia Pig, run by a bunch of rednecks, that served truly outstanding pork BBQ. Place was an absolute dump but had been written up nationally by a number of papers including the NYT. I stopped there the last time I drove to FL and found out that they had closed. It was off exit 29 on I-95 in GA. RIP.
King Penguins, South Georgia Island
What are you going to do with it? Are the jowls intact? I had fried guanciale with breakfast...
Did headcheese and fried the ears. I'll post some pics later. Don't EVER let someone give you a pig head with fucking hair on it.
Not bbq but I figure a few of you might be interested. Buddy's parents have a small farm in the gorge and I've been on his case for awhile about getting some of the nasty bits for making scrapple. He asked if I could use a head and I jumped at it, but was shocked when I tore into the trash bag and saw it totally covered in hair. Apparently his dad was attempting to process for the first time himself, so I'm guessing he just lopped it off into the bag and that was it. I am a very stupid idiot for not tossing this thing in the river and going to the butcher for a clean head. Took about 5-6 hours to get it fully cleaned and prepped. Scalding and scrubbing didn't really work, so I wound up clipping/shaving/burning. Very slow and not fun.
Brined overnight and cooked for about 5 hours.
Thought I could get away with just significantly reducing the stock, but not adding trotters was a mistake. It set up ok but was difficult to slice, and I just decided to kinda mash it and let people spread it. I also fried some.
The highlight for me though was the ears. Definitely entering my rotation.
awesome. Do you leave the brain in for head cheese?
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