Recent content by bworthy
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My Labor Day Smoke
Spent the day watching my Smoke Hollow chug along with a nice 9 lb. bone in butt along with a 3 lb. chuck roast. Smoked at 250° with oak and cherry. Pulled the chunky off when it hit about 195°. Cranked the temp up to about 275° to finish off the butt (12 1/2 hours total). Chopped the beef and... -
TEXAS STYLE BUTT
I pretty much always seal some up, makes for a lot of different meals. Love making tacos with the PP. -
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TEXAS STYLE BUTT
I thought I would try something different, so found this recipe from Malcom Reed. Texas style pork butt, used 50/50 Kosher salt and CBP instead of my usual modified Jeff’s rub. Smoked at 250° with oak for the smoke for 6 hours, color and bark just right. IT was at 163°, wrapped in butcher paper... -
IS MY INKBIRD TOAST?
Thanks for the info. I just looked on Amazon and looking at the reviews for the model I have. Found this to be a common problem, and is related to the probe wire breaking inside. I think I will upgrade to the new version.- bworthy
- Post #3
- Forum: Meat Thermometers
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IS MY INKBIRD TOAST?
So, my instant read thermometer (model HET-F001) has stopped working. When I turn it on, the display reads 888.8E, then switches to LLL.L °F. I thought maybe it just needed a new battery. Nope! This thing is only about a year or so old, do I need to replace it already?- bworthy
- Thread
- Replies: 9
- Forum: Meat Thermometers
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Ribs for Dinner
Just had a green salad, baked beans and some rolls. Also a nice bottle of cab. -
Ribs for Dinner
I haven’t smoked anything lately and was craving ribs. Spares trimmed to St. Louis cut, added rub and Tony Chachere’s. Onto the Smoke Hollow with hickory for smoke, spritz with ACV/apple cider mix after about 3 hours. Smoked at 240°, spritzed about every 45 minutes until done, about 5 1/2... -
New dude from Folsom, CA
Tony G welcome, it’s nice to have a fellow Folsomite on the forum! -
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My 1st Attempt @ Bacon
Thank you, may try making dust for the next time. -
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My 1st Attempt @ Bacon
Finally have the opportunity to post about my first attempt with making bacon. I started the process at the beginning of October with 10.9 pounds of pork belly from Costco. I used the diggingdogfarm calculator to come up with the amount of cure #1, salt and brown sugar to use for the cure. Cut...
