Butcher BBQ
is one Smokin' Farker
- Joined
- Jul 3, 2007
- Location
- Chandler,OK
I posted this same question on another forum, just wanting to get more thoughts.
Now that the cooking season is about to kick off for 2008. the question I'm asking is what have we worked on in the off season to better our scores this year? Because if If we keep doing the same thing why should we expect differant scores.
Myself I have started cooking on two cookers and learning to utilize the beauty of multiple temps. Mainly to help improve the rib and chix scores.
Now that the cooking season is about to kick off for 2008. the question I'm asking is what have we worked on in the off season to better our scores this year? Because if If we keep doing the same thing why should we expect differant scores.
Myself I have started cooking on two cookers and learning to utilize the beauty of multiple temps. Mainly to help improve the rib and chix scores.