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Weber Kettle thread.
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Originally posted by R.W.T View Post[ATTACH]1002340[/ATTACH]So smoked/bbq salt pork is not to
Good. It’s rendering out fat and oozing salt. After it cools
Off I’m going to cut it up
And freeze it. Should be real good in the next pot of beans I make
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Although no pics, just got away from the diner table. Did a lg. Rack of spare ribs on the Kettle 22 today. Used the 3-2-1 method. Kings ford and mesquite, about 50/50. As far as smoking briskets, pork butts, turkey and the such, I just absolutely luv my Weber Smokey Mountain 18. Had it about 8 or nine years or so.......cC
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