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  1. jerseydrew

    25lb turkey?

    how long should it take? and should i stuff the cavity? i've done whole chickens so this shouldn't be all that different other than time and size.  usually i brine, then smoke at 300* till breast is IT 165. but having not done such a big bird i think i might need to stuff the cavity to ensure...
  2. jerseydrew

    pulled pork leftovers!!!

    first thanks to all who have suggested me to get a vacuum sealer! it is working out to be a great investment.  so i made pulled pork the other day and had a bunch of leftovers. i vac sealed individual portions and froze them.  so today i decided to try it out. it was fantastic, here is what i...
  3. jerseydrew

    how far ahead to cook for big party?

    we are having our annual Christmas party and i am supposed to cook the pulled pork for 90 people. obviously i am going to do it ahead of time and then reheat the pork the day of the party. my question is how many days ahead of time would you cook it? in other words how many days will it keep in...
  4. jerseydrew

    ribs in the oven?

    I don't feel like bringing out the smoker or one rack. Do I do the same thing in the oven as I would have done in a smoker for single rack of ribs?
  5. jerseydrew

    Pulled pork and cheese empanadas!

    This is a recipe I have been doing for a while but finally remembered to get a pic of it. Start off with a SPOG pulled pork cooked with hickory wood at 250° till IT is 205°. Rest and pull. Then I did some caramelized onions with fresh garlic and used some cheddar jack cheese. Put it all...
  6. jerseydrew

    cooking a fresh ham on wednesday (latin style peril)

    a lot of websites call for cooking it at 350. but i am so used to the great results from low and slow cooking. how should i cook the fresh ham? *edit* i know i spelled pernil wrong but cannot correct it! stupid auto correct..
  7. jerseydrew

    longest you would hold pork butt?

    i should be finishing up a butt between 11 and 12 pm and plan on serving tomorrow at 1-2 pm. i can set the oven at 170 and just let it chill all night or i can just put it in the oven (with the oven off) and reheat it tomorrow....
  8. jerseydrew

    first time doing spatchcock chicken and have some questions?

    i am running the smoker at 250 degrees i have a pork butt in there now. the chicken was 3.5 lbs in the package. i removed the guts and backbone so i am guessing around 3 lbs of chicken left. how long should i throw it in for so i can time it right for dinner? what IT's am i looking for in a...
  9. jerseydrew

    may just have had my easiest and fastest smoke ever!!!

    got a party tomorrow so i smoke two 9 lb butts. started the smoker at 8:30am. took a shower and had breakfast and threw the butts on at 10 am at 260*. i came back to wrap them at 3:15 pm. then i got home at 4:30 and put the therms in the butts both were close together at 175* ish. so i ran back...
  10. jerseydrew

    wellington style fatty?

    was telling a buddy of mine i was going to make one and at the end of the description he turns to me and says, "what if we wrap it in the crescent roll dough and bake it?". i am so intrigued by this i am going to try it next time, if anyone has tried this and has tips let me know if not i will...
  11. jerseydrew

    suggestions for a good breakfast fattie and cooking?

    tried a basic one, sausage w/ cheese and bacon weave. was great! looking for something a little more to it. just looking for ideas, i know you can throw anything you want including the kitchen sink but looking for tried and true combinations. also if you want one of these for breakfast do you...
  12. jerseydrew

    when serving ribs?

    do you cut them all individually or cut 2-3 together or how many?
  13. jerseydrew

    small butts always bite back!

    i have a small 2.5 lb butt in the smoker at 250* and it wont push past the stall, been in for 3 hours and it's stuck at 155*!!!! i might have to foil wrap to push it through. i was hoping to have this bad boy for dinner tonight... just venting.
  14. jerseydrew

    weber shouldn't bother with the POS therm on the WSM lid!

    i am using my Guru and it says it's holding 240ish with 6 racks of baby backs in a rib rack and the lid therm is reading under 200. if i were to rely on the lid therm i would be burning these ribs up. i wish they didn't even have the damn thing. i would rather have a grate level therm then this...
  15. jerseydrew

    how to run WSM 22 at 150 deg for a few hours?

    want to try my hand at jerky. but from what i am reading has to be at 150 degrees. was thinking of running it with my bbq guru and just leaning the fan barely open. and running the exhaust at 50% or maybe even less.  not sure what do you guys suggest?
  16. jerseydrew

    Cooking a brisket.

    Just about to finish up a 6 lb brisket. Hickory wood at 225 with just a simple SPOG rub till IT was 150 then I put half a stick of butter and half a Guinness beer and wrapped in foil and back in. We are at 190 now. Gonna take it to 205 then rest it for a while. Will pull it tonight and then...
  17. jerseydrew

    anyone got hands on with new Meadow Creek BX50?

    seriously considering this! would like some feedback but if not i think i may still go for it. 
  18. jerseydrew

    what IT for thighs to do pulled chicken?

    will be brining and smoking at about 250-275. what internal temp should i take the chicken off at to do pulled chicken?
  19. jerseydrew

    pork butt mishap works out to be a great surprise!

    so when i go to the store and i see smaller pork butts i buy em up and freeze em cause they are easier and faster to cook. so i had one left that i was going to make on friday. i go into the freezer and my pork butt gone missing!!?!?!?! ask around a bit and looks like my mother done stole it...
  20. jerseydrew

    so which smoker is best known for keeping even heat?

    i've heard that the stick burners can be pretty uneven, so which pits do the best at keeping even temps across all cooking areas?
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