How long have you had your bbq microwave Denny? Most of the guys I know that have them are cooking spare ribs in 1:30 - 1:45. I can't tell the difference from low and slow. Pretty amazing.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
For those on my FB page, I rocked the schit out of the Gap band in my buddies ‘40 Ford coupe last weekend! An LT1 ‘Vette motor is sure fun to smash the loud pedal on.
Meat cooked over oak tastes like it was cooked over a garbage burn barrel to me. Hickory,Pecan,Walnut,Mesqjite, or Fruit woods are good smoke. Oak is awful to me.
2 1/2 year old post resurrected on someone's first post? I use a blend of mostly hickory, and a little apple, butternut, maple and oak
Sounds like a Spammer to me trying to sell “Australian BBQ Thermometers”.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Meat cooked over oak tastes like it was cooked over a garbage burn barrel to me. Hickory,Pecan,Walnut,Mesqjite, or Fruit woods are good smoke. Oak is awful to me.
You gotta burn Oak clean. Small fire, but let it breath. Or it tastes like liking an ashtray, like someone posted.
Even then, it's a strong smoke. You can easy get too much. I use pecan chips, local hickory, cherry, Apple. Depends on what's cooking, what with, and availability. Apple always is from my trees, but I don't use green wood.
Parents who say they have good kids..Usually don't!
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