Re: What's in your smoker?
OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over.
I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut
that is notoriously lacking in meat.
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