Recent content by big sexy

I do the Salt Crust for my Xmass Prime Rib, but don't mix in the egg and other things, just bury it in Koser salt.  Never been brave enough for the dry age method.  You've given me something to think about!

Yummy!

Very nice.  I haven't done a picnic yet, only the butts.  Will have to try that, but will remove the skin as you did.  Thanks for sharing.

Just under 3 hours, at 225.  Basically till the cheese started bubbling out of them.  Could have gone with less time, but I had mixed sausage in with them, so had to make sure they were done.  Still very juicy between the bacon and the cheese would hide some dryness on the over cooked ones.

Wife invited her team over for a Party and they requested Pulled Pork, but we have a couple vegitarians in the group so I thought it would be nice to accomodate them and tried some Tofu on the smoker.  $1.57 a LB good price right now.  Bought 3, only needed two for this party.  Using my...

Looks like a fine meal to me!

Yes, it was 160 IT.  I actually pulled it about 157 then let it rest and it climbed to 160.  Was nice and juicy.

Hadn't tried one of these before so pulled it together over the weekend.  Used 1.5lbs of ground chuck, and .5lbs of mild italian sausage.  Added green peppers, onion, mushrooms, a diced tomoato, egg and bread crumbs.  I didn't add any spices too it, felt the little bit of sausage was enough. ...

The ribs look great.  Look into Weight Watchers, you can still enjoy the smoked meat, just not as much of it on thier program.  They have a great app for a smart phone too.  I lost 60lbs in about 6 months with them and was still able to eat what I wanted just in moderation.   

Looks great. 

Had a few people come over for dinner last Friday.  So picked up a 12 lb packer.  I had never done Burnt Ends before, and wanted to try them.  I will be making those again.  Started the brisket Thursday night about 7pm.  Rain started in about 11pm, I fought the good fight till 2 am and internal...

Great Smoke ring on those.  The gravey - so you used both the pork and beef drippings to make that?? Interesting, would have never thought to do that. 

Looks like some great chow!

Sounds like you have a solid start to a recipie going forward. What you have there looks pretty good to me, and if you pour the Ajou over it I bet it was very tasty.

Yep, Father's Day request in hand now! Congradulations Jeff.