Recent content by cappy
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Mad Hunky Hot Whang Wings
I just did wings for the Super Bowl as well, and I threw mine in the fryer for just 5 minutes or so to crisp them up. I smoked them at about 225 for 2 hours, then into the fryer they went. I never seem to have great luck with crisp skin in my smoker (I have a 30" electric masterbuilt), so the... -
BBQ Pit Masters
I liked the 1st season better, personally. I enjoyed watching the teams go to different competitions and show off their skills. I thoroughly enjoyed seeing how the bbq competitions work and all of the fare that goes into them. Once they switched to the newer format, I kinda lost interest.- cappy
- Post #8
- Forum: General Discussion
-
Pulled Pork Temp question...
I have actually gone to the Rochester one once a little over a year ago. I thought it was fantastic. Then I started making my own and suddenly the 1hr drive didn't seem quite as necessary!! -
Pulled Pork Temp question...
So I have smoked probably about 15-20 butts in the last year and have done them all at a temp of 225, smoking until an IT of 165, foiling, then continuing until the IT hits around 200. They have all turned out great. I was watching Man vs. Food and they were at a BBQ joint in Syracuse called... -
First time, long time!
Hey everyone! My name is Jeff and I am from Buffalo, NY. I have been a member since June and have never posted before. I have checked this site daily since I joined for new stuff and am extremely grateful for all of the information I have gotten from you smoking veterans. I have no idea what... -
Wings 018.jpg
- cappy
- Media item
- Comments: 0
- Album: Default
