Very happy to join the community! I started smoking about 10 years ago with a WSM, then switched over to a Kamado Joe Classic 2 years ago. Currently 28 degrees today, but planning to do my first bologna chub later in the afternoon.
Just seeing this. Which part of the east end? My dad is from Erwin and I have family around there and Johnson City. Also, an ancestor founded Morristown TN, based on family tree stuff.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I suggest you cut a couple slices off one end 3/4" to 1" thick and grill them hot and fast - get 'em nice and brown on both sides. Add each to a hamburger roll with some grilled onions and whatever else you like. Mighty tasty that way too.
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