Mine is not even close to Rockwell. Going to be a strange year for a lot of reasons that aren't so great. My wife and I are providing everything for family members that aren't exactly welcome at the traditional thanks giving dinners. Not saying they would be turned away but it wouldn't exactly be comfortable for them. My place will have a more relaxed atmosphere. And some football!!
And I'll be rocking this shirt to make my wife proud. I know it's not the right holiday for the quote but at some point during the day my girls will have Christmas Vacation playing.
I'm going to take a big fat ham and coat it with honey, give it a good coating of rub and place it in the smoker.
Then I'll take a big nasty turkey and give it a good oil rubdown. I'll place it in the smoker right below the ham. And those sweet juices will drip on that bird most of the night.
I do the same thing every year and I'm not getting any complaints.
This is 100% true. My office is in a building that faces the North in Springfield. We never have sunlight shining on the front of our building. Never. The building across the street is always in the sun. It's great in the summer because this place stays pretty cool. But in the winter it sucks.
I never got many stories out of him because he hated talking about it but my wife's grandfather was an explosives expert in WW2. They mostly went around and blew stuff up. After the end of the war he stayed in Germany and went from town to town testing and treating water supplies.
Well I say I can take an electric or gas or even my darn Weber grill and make better than most. There is more to it than smoke.
I currently use a gas vertical, but have used just about everything else except a pellet. But I will say no matter where the heat source originated I still use a bunch of wood.
I do. I preheat the oven to 500 with the skillet in it. Pull it out and put it on a hot burner and sear both sides. Then pop it back in the oven to finish.
On the grill, just a little salt. Get it hot as hell and sear them over a good flame. Top, bottom, all the sides.
Inside I sear them in cast iron with a little salt and lots of butter. Toss the whole thing in a blistering oven. Yum.
I like the long arm shots way better than not. Why? Simple. It makes a better picture. It makes the fish the focal point and just creates a much nicer image. If people feel intimidated by the long arm then maybe they need to change their pad.