I've never heard that before. Sounds awesome. I've done a white BBQ sauce with mayo before but used it at the end like regular BBQ sauce.
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I've never heard that before. Sounds awesome. I've done a white BBQ sauce with mayo before but used it at the end like regular BBQ sauce.
So i put several bags of pellets into some clean/new 5gal buckets i had in my shed. Neighbor said I needed to get them in food grade buckets. I'm no chemist but isn't that a bit of a reach? I don't think the Lumberjack bags are food grade plastic either. Plus we're talking about fuel, not food.
Making the marinade for the pork now for Tacos al Pastor....Will smoke it in the Pit Barrel Cooker later this afternoon
Depends what was in them originally. You don't want the old buckets residue leeching in to the pellets. We keep the pellets in the bag in the buckets.Quote:
Originally Posted by yz9890
Do you have a recipe you can share? I looked around on the web and they vary widely.Quote:
Originally Posted by wyome
I like this one....
https://www.buzzfeed.com/alvinzhou/h...Gl#.ivxwQAvwdQ
Pulled pork and grits....
https://uploads.tapatalk-cdn.com/201...59b33890e2.jpg
Slow smoked some prime steaks tonight. About 1.5 hours on the smoker at 180F with hickory and some JD oak chips, then about 5 min on the grill to get a good sear. Finished temp on the steaks was around 130F, very evenly cooked. Some brocoli and perogi's for side dishes.
This is my personal favorite way to do steaks when I have the time.Quote:
Originally Posted by DenverGP
Past couple times I let the smoker temps creep up too much, resulting in cooking them too fast, not getting enough smoke, and not cooking as evenly. Worked harder to run the smoker very low&slow. For most of my smoking these days with pork butt or brisket or ribs, I run the temps about 250F or so.