Thank you for such an amazing resource.
I've had a smoker since September last year, a 57cm WSM, though I've been grilling for a few years now. I've done a few cooks on the WSM, and the temperatures are starting to stabilise now.
I love cooking for people, and I have my first cook of the year next weekend. I spent a very happy afternoon today making the Kansas City Barbecue and the Columbia Gold Mustard Sauces, which can live in the fridge for a week improving ready for Sunday. They both taste amazing already, I can't wait to try them next week!
I'm cooking a pair of 2.5kg pork breast ribs (I think you call them spares - the big ones), and a 4kg Boston Butt. I'm doing the Last Meal Ribs, and the perfect pulled pork.
I shall bore you all with pictures once I'm done.
I've had a smoker since September last year, a 57cm WSM, though I've been grilling for a few years now. I've done a few cooks on the WSM, and the temperatures are starting to stabilise now.
I love cooking for people, and I have my first cook of the year next weekend. I spent a very happy afternoon today making the Kansas City Barbecue and the Columbia Gold Mustard Sauces, which can live in the fridge for a week improving ready for Sunday. They both taste amazing already, I can't wait to try them next week!
I'm cooking a pair of 2.5kg pork breast ribs (I think you call them spares - the big ones), and a 4kg Boston Butt. I'm doing the Last Meal Ribs, and the perfect pulled pork.
I shall bore you all with pictures once I'm done.
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