Chvymn99 i tried making those burnt ends from the pork belly I had and I screwed them up. They got too dry before I had a chance to put them in the sauce. They were really, really burnt ends. Threw them out.
So, as we continue to use up all the frozen meat in this freezer with the bad gasket we are cooking like crazy. Last night I did a Prime Rib Roast on the Pit Barrel. I had bought a ton of meat back at the beginning of the virus and figured if I had to shut down one freezer we should eat well getting it emptied.
I got a quick story from this past weekend...Lent my neighbor my weber smokey mountain smoker, so he could get a feel for a charcoal smoker and try it out before likely buying one. Well, he broke a cardinal rule and used the Kingsford "match light" charcoal. Right when I saw the bag, I knew it would be a bad idea. Not once have I ever used easy light charcoal, and after smelling that stuff light up and the smoke billowing out of my smoker it made my stomach turn. So he did a couple racks of ribs, ended up giving me half a rack and it was pretty much inedible. All I could taste was lighter fluid and extreme smoke flavor. The type of thing you wouldn't even give a dog. All I'm hoping is that my smoker isn't seasoned/permeated with that chit!!!
Oh no! Nasty stuff. What was the guy thinking? Haven't bought lighter fluid in years. No plans for it either.
Part of me can't even believe that the easy light, lighter fluid saturated charcoal is even food-safe. The stuff smells horrible when burning, imagine all those smells just permeating your food in a smoker. Pretty bad. Maybe I'll just try and run a burn off cycle with regular charcoal to try and cleanse it out of my smoker.
I have thought of using one briquette of the stuff to light off a chimney starter but have never tried it. Not sure that I will. I certainly will not be buying a bag to try it out with Started it with a wad of newspaper and map gas like usual today. The first two slabs of bacon are on. Got one piece each of mulberry/cherry/oak for the smoke today.
Ready to eat. Skin got a little burnt but it’s not over cooked. damm grill burner on low was still too hot.
We are having Christmas today with kids and grands. Got 52 wings on the smoker right now. This is the flavors I'm trying. I've used the Lemon Garlic before. They are on the smoker as the flavors are arranged. My hunny is making up burgers and we have 2 packs of fresh link sausage to cook after the wings... MERRY CHRISTMAS y'all...
