Thanks for checking out our channel. We have been a law enforcement family for more than 30 years and try to support all of our first responder brothers and sisters. We show you Easy and Delicious ways to cook BBQ and just good Southern Food. We do giveaways, product reviews, and try to have a little fun along the way,
You can contact us at Cuffnstuffbbq@gmail.com or on Instagram @ Cuff_n_stuff_bbq . You can also find us on Facebook and Twitter !!!
What I do is put in the recommended amount of cure #1 and let them sit in the fridge for 24 hrs. before dehydrating. I do this because I don't like them cold and if you don't use the cure you have to keep them refrigerated.
Howdy Jimmy. I just saw this video from 3 years ago I believe. I've always liked your smoke shack. What are the dimensions and do you wish iit was any bigger? As you might have heard we. Do get rain here in Washington state and I need to build a permanent weather proof shack. Have a great day 🌤.
Thanks Victor it’s really a pavilion that I closed in 2 sides. I didn’t have plans to go by and sort of went by memory on one I had seen. It’s 16x16. I do wish it was larger but I live in a suburban neighborhood and I didn’t have room to go much bigger. I guess I’m better off because more room would mean more smokers.
@CuffNStuffBBQ thanks for the reply. Like most things with food there are options. Heating up food is a great example. I've wondered over the years what kind of difference there is between different foods. I Believe pulled pork is Moore forgiving then say a Beef Wellington. This is why I suggest folks keep a logbook of such things. I remember Harry Soo did a comparison on brisket a few years back and his results placed 225°f ideal for brisket. But that was only on brisket and I don't recall what size the brisket was in his test. This is important I believe for folks to remember. When we share this information it helps our Collective knowledge. It reminds me of a old saying. " There are 3 kinds of ways to learn. Some folks learn by reading. Some folks learn by observing others. Then there are the folks who only learn by peeing on the electric fence" I prefer the first two methods. Thanks for sharing and have a great day 🌤.
Those are dried raw peanuts. They will work, but when you can get them raw green peanuts, early ones if you can find them, are the best for boiled peanuts.
I love me a good wing ! Bird Shake is perfect on wings fir the family but I dust mine with SpicyR too because I like more heat ! The Kettle, vortex, clock method and these wings are a perfect match! Good cook Jimmy !
Im from Paxville SC and we are big fans of Wards Bbq in Sumter SC. The hash is so good. I live in Georgia now and they dont know anything about it so I have to make my own. Its not Wards but its still good. They serve it with rice and hush puppies.
As soon as I saw the opening I wanted to add sausage, but I see I needed to hold my horses and be patient. I am a BIG rice ran and this looks like something I'd enjoy!
My brother you did your Grandmother proud....she'd be smiling down at you.....that red rice looks absolutely delicious. Do have yourself a great week. Cheers 🍻
❤️🧡💛💚💙🩵💜💖💕🙏🏽 Bless your beautiful grandma for a wonderful meal. And its a vegetarian dish. My inner carnivore still happy. I Love your family history and the culture of our kin.❤❤❤ That red-rice is definitely going to be tried! I heard the respect, love and joy in your voice, Jimmy. 💕 That made it 10000. Times better. A big bowl of that hearty dish, with a fried egg on top. Now that's a meal. (((Hugs you all))) Thank you to you and Nana.xoxo ❤❤
we just discovered boiled peanuts and came here to find out how to do it. We have exactly the same crockpot so that made it fun. Cute girls helping grandpa
I’m from Greenville and I had always heard of hash, but never really knew what it was until working with people from Laurens and seeing them post pics on FB. I recently tried it at Henry’s in Simpsonville, not realizing they’d had it all these years, and it wasn’t bad over rice. By the way, Go Cocks!
