Hard to keep up with Skeeter. Seems like he eats 4 dinners a day. Just kidding…keep it going Was at grocery store and a pork shoulder was marked down 30%. I won’t tell my guests!
What’s your preference, standard expanded metal or flattened expanded metal.? I can see where each would have an appropriate application. Do you alternate the surface based on what you are cooking?
Happy birthday Chvymn99 ! We had some friends over for dinner tonight so I used them as my test subjects on my first charcoal vs pellet ribs cook. I bought some fresh spare ribs at the butcher and trimmed them to st-louis style. I seasoned both the racks exactly the same and experimented with different rubs on the trimmings. After all was said and done it was basically a tie. The guys seemed to enjoy the charcoal ribs more while the girls enjoyed the pellet ribs. It was actually my first time doing a long cook with charcoal and it turned out pretty dang good! I was able to hold 250-275⁰ for 5hrs. No wrap on the ribs just spritzed with apple juice/ cider vinegar every hr. Butter and brown sugar in the last hr.
raised exp for me...the only stuff i use flat on is exhaust vents for chip boxes i fab...the bronco has a flat exp work table thingy that came stock and im gonna make another one for the other side cause you can never have too much room ill make outta flat cause its nice for a shelf .all my pits are stainless round bar except for the lsg offset....it was an option but im happy with the raised exp
Chorizo that I posted yesterday refrigerated overnight and took the casing off....its in the mini lodge fry pan....in the lsg wit hickory
