The trick is to smoke the meat and not make the meat smoke
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Date: January 03, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Small Pyrex bowls for pre-measuring the ingredients
Pyrex bowl with vented lid. Great for storing mops or sauces
Mason jars, glass mixing bowls, and plastic lidded container
A tightly sealed Mason jar is great for storing left over dry rubs or small quantities of sauces
Marinade dishes (two shown) with clear tops beyond. The bowls can be flipped to coat both sides
The marinade dishes are sealed so you can flip the meat without opening the lid. Simply flip the container
Large covered plastic bowls for marinading large piece like a rack of ribs
Really large covered plastic storage containers for brining large cuts of meat like brisket or turkey
Covered plastic drop in pans. I use these to hold large items used in prep or to bring them out to the grill in bad weather
Shallow covered plastic drop in pans. Similar uses to those mentioned. The covers help keep the bugs or elements off the food
Large sheet pan for prepping large items such as ribs
Microwave safe sheet pan. Used for rubbing or saucing small food items
Stainless steel mixing bowls. I have a set of 5 different sizes. Stainless steel will now react with food items
Insulated foil bags for holding hot & cold items. Great for getting meat home from the store
When grilling or smoking, you will be involved with making rubs & sauces. There are several different types of containers that make the job easier.