Food Thread - Page 2
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Very nice. Next time, if you haven't ever tried it, put some fruit in the rack below for aromatics. A few halved apples and a lemon. Some swear you can't taste the difference, but I think you definitely can. We used to smoke chicken breast with hickory and apple wood, then add some halved apples directly below. Best chicken ever.
I was really nervous about "Moink Balls" since I had to Google what the hell they were. Now that I did, I will definitely be making these sometime. (They're bacon wrapped meatballs smothered in bbq sauce for those who are curious)
They are awesome. I try different combos. I think my favorite is sausage balls that I roll in a rub, then generously wrap in bacon and sprinkle with a bit of brown sugar for flavor. I put them on the top rack of the smoker and let the bacon grease drip on the pork chops below. I guess those would just be oink balls though.
I am hoping to smoke my first brisket here soon. I had an UDS smoker which I miss and loved, now it have a smokey mountain from Weber which I like but not as much as my UDS. Any good brisket advice out there. I have done scores of Boston Butts and a few ribs but no brisket yet.
I've never attempted brisket myself. I've heard they can be a bit tricky.