BobBrisket
Moderator
I'm gonna post some pron and the process I followed. Over the next few days, I'll reveal some other key parts to the process. Just humor me......:biggrin1:
You will see where I'm going with this in the next few days!
Here's what I cooked yesterday. Albertson's had those halves for about $2.50 a piece. Dang good buy.
Some KF Comp in da coal chimmney.
Don't know how many of you use the trimmings from your onions to generate smoke. Onion skins make for some spectacular smoke and flavor. Like a fireworks show in the smoker! LOL! There's a dual purpose for the tacky effects!
Whole frya!
Cutting into one of the chic halves! Got to say that I have NEVER had pockets of juices like this before. Made for some really tasty and juicy bird!
The juice from removing the leg quarter from one of the halves.
Tender, juicy bird!
Today's experiment: This gorgeous lil slab of beef ribs. Brisket on a stick!
You will see where I'm going with this in the next few days!
Here's what I cooked yesterday. Albertson's had those halves for about $2.50 a piece. Dang good buy.
Some KF Comp in da coal chimmney.
Don't know how many of you use the trimmings from your onions to generate smoke. Onion skins make for some spectacular smoke and flavor. Like a fireworks show in the smoker! LOL! There's a dual purpose for the tacky effects!
Whole frya!
Cutting into one of the chic halves! Got to say that I have NEVER had pockets of juices like this before. Made for some really tasty and juicy bird!
The juice from removing the leg quarter from one of the halves.
Tender, juicy bird!
Today's experiment: This gorgeous lil slab of beef ribs. Brisket on a stick!
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