Recent content by BigDave11
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Meat Loaf Recipes
I like the meat in my loaf to be half pork, preferably chorizo. i like to dice the onion up super fine and use tons of garlic, sweat the onions a decent time at low heat to get some nice sweetness. I prefer panko breadcrumbs i think they retain more of the moisture. couple tbsp of w-sauce in...- BigDave11
- Post #14
- Forum: General Discussion
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Air fryer ribs
looks like a good way to quickly satisfy a rib craving without having to fire up the smoker or ordering out. gonna have to try this one out. -
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Speaking of Kettles - cast iron grates ?
I thought the stock grates on the kettle were nickel plated not stainless, at least several years ago.- BigDave11
- Post #21
- Forum: Charcoal Smokers
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wet rub for pulled pork
Thanks for the info. Ive tried walkers once, didn't really do it for me. My jerk recipe is pretty simple. For 2-2.5lbs meat (chicken quarters, b/s thighs, porkchops, flanksteak, etc) I use: 1/2 medium-large yellow onion 4-6 green onions 3+tbsp thyme 2tbsp ginger 8 garlic cloves 2-3tbsp soy sauce... -
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wet rub for pulled pork
I was thinking about that but then i'd be missing the cooking/carmelization from the sugars in the jerk sauce on the pork which is really the purpose. -
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wet rub for pulled pork
I'd like to smoke a shoulder for pulled pork jerk style. I make a lot of jerk chicken but thats direct heat shorter time. I make a pretty traditional jerk marinade/sauce in the food processor with onion, garlic, ginger, soy, citrus, scotch bonnet, jerk spices, etc.. It's not very runny. Could i... -
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Greetings from north texas
Hello everyone, new guy here. I'm about an hour north of dallas. I learned about smoking meats when i went to college in alabama by the old guys that worked the pit at the local bbq spot. I first started smoking on an old weber kettle, picked up a vertical pit boss pellet smoker, then traded the...
