New Dilemma | Cookshack

Former Member

I just smoked my 1st ribs on the new CS. They were wonderfully moist and tasty. Thus far I have tried chicken, turkey breast, beef roast, pork loin, and now ribs on the CS. Each has turned out great, so I think I am ready to kick the old charcoal/water smoker to the curb.

But that leaves a new problem. Everyone here knows some of them. The cheapo friends who leave the bargain beer/wine at your parties after they drink your good stuff. I would use it for added flavoring in the water pan of my smoker. Well the CS doesn't need a water pan, it does a great job without one. So now what do I do with all the bargain beer/wine that have accumulated? I never dreamed that getting a new smoker would cause so much trouble. LOL

1/13/0812:50 PM

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Former Member

quote:
Originally posted by ConchMan:
So now what do I do with all the bargain beer/wine that have accumulated? I never dreamed that getting a new smoker would cause so much trouble. LOL

Drink it or get a more hard-core alcholic circle of friends

wheelzSmmmmoooookin'!

Personally, I would uncork it and flush it but that's just me!

smokenqueQ'n n Brew'n

This may sound dumb.. but, no ask.. no learn..

What if you mixed that cheepo heer with pureed garlic or rub mix and injected?

Sure, the CS' cook moist.. but nothing wrong with flavoring in a different way???? Keeps the environment inside the CS "less?" moist..

Former Member

quote:
Originally posted by Smokenque;
What if you mixed that cheepo heer with pureed garlic or rub mix and injected?

Or,along the same thought pattern. Use the leftovers instead of water in a brine or marinade.

Former Member

I so totally concur with the marinating ideas!

Former Member

quote:
Originally posted by Wheelz:
Personally, I would uncork it and flush it but that's just me!

DITTO DITTO

earl

1/14/0810:57 AM

Former Member

or......how far away do you live. maybe I can pick it up

and take it off your hands

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