Ive used the 3-2-1 method many times and its worked well but last time I should have left out the last 30 minutes. I knew it when I unfoiled them but still left em on too long. Probably could have done maybe 15 minutes after unfoiling just to add sauce and caramelize.
Do you find the same with spares? I think the bbs are so much leaner that 3,2,1 would have to be at like 200 or something. Again first time doing bbs. The great thing is I get to try again. Sent from my iPhone using Tapatalk
3 Hours on the smoker 2 Hours wrapped in foil in smoker 1 Hour no foil back on smoker 3-2-1 Rib Method || Pit Boss Grills
Steak fries....picked this up at a local market was labeled stir fry... its beef strips about 3/8" square .weezyanna chicken fry batter cut with flour cause it's too salty for small pieces like this fried in canola
Brisket last night came out good but I maybe should have wrapped sooner - parts of it were a bit dry, really just borderline but I'm glad i wrapped when I did. And next time I won't be so bashful with the hickory! Coulda used a bit more smoke. Anyway, just put together my first ever charcoal grill. Figured a quick little weenie roast to break her in would do the trick. Always been a gas man but I could see this replacing gas, easily. Had to go with the goofy green too...
Back when our local General Store carried meat, the owner would take his steak tips that were about to expire and deep fry them in his fried chicken coating
My wife had more requests for bacon from her work friends. I used a combo of cherry and apple pellets and it turned out great.
Chicken and potatoes on the grill tonight. Threw some pecan wood chips on the coals which helped the potatoes, they just seemed to soak up that smoke. So far charcoal is a lot more fun than gas. Still getting the hang of it though...
