Thats interesting on the position of the chicken. I 100% believe it. 2 things i've noticed myself is food taste better cooked over fire/natural element, and also eaten with other people around/human ambience. Tried to make foods that I would eat with the crew outside in the field when I used to frame homes and it never tasted the same making it in the kitchen bymself at the house. Literally night and day difference. Just an observation
Next time could you go over your prep...do you trim up the ribs and remove the membrane. What temp is a good one for all the different meats? You said you cooking for the week how big is your family that's a great spread. Another question do you wrap your ribs? Great video my man.
Hello, I can't really say how long I have been grilling. It seems like forever. But as far as low and slow smoking it has been about 8 years. I started with a small electric smoker and then moved on to ta propane smoker, then a pellet grill and eventually moved into the world of offset smokers.
Looks great, who an how can I get 2 b a vendor next year, my people look so good, doing what we do COUNTRY STYLE, I grew up small place called SWAMP RD so I feel right at home n DA COUNTRY
