Recent content by call the hogs

desert, It did say from Mexico and also mesquite wood.. I think the Bag was 40lb. Not 100% sure. for $16 and change.

Ok I was at Sam's Club today buying some Kingsford charcoal and I seen this Lump Coal on a pallet of El Diablo Lump. Is this stuff any good? Any experiences with it? I wanna try Lump, but haven't done enough reading up on the different ones. Ive never seen it there so I thought I may, but want...

Ok, read a bunch of posts on how foiling cuts down on the cooking time on these Butts.. Gonna Smoke a couple this weekend, and wondering if I wanna long or short smoke, Bark or no Bark. I may do one of each way for a experiment. But wondering what all you folks that have done it both ways, how...

Hmmm, Interesting on the Worstie concept, because I injected quite a bit in my opinion. Like I said Ive never done it before and they all (3) LOL! turned out good. Also read that if slicing, that you should only slice off what you are about to eat. Is that true? Supposedly that can dry out the...

I only trimmed the silver skin off. The Brisket had the 1/4 cap on top. This is the first one I've done in this Backwoods, but Ive done a few in the electric and they were all allot more juicy. This one was tender but just too dry for me. Thank goodness for the BBQ sauce! This also is the...

Ok folks. I need some advise what I may have done wrong with the brisket that I smoked Sat Night. It was a little over 7 pounds. I smoked it in The Backwoods party with my new BBQ Guru. Set pit temp at 235. Smoked it with Peach wood. Not allot though, only used 2 chunks for the whole smoke. had...

Wow Pastrami sounds really good! Just told the Wife I need to try one soon around St Pattys Day, and she said we have one in the Freezer...   What type of Smoke is usually used for pastrami.? Thanks For the Help....

Toxie ...... I smoked till the temp hit 170. Foiled them and put them back it till the hit about 205. Then wrapped in towels and put them in the cooler for a couple hours. Then pulled them. Took about 4 1/2 hours. They weighed about 3 & 2 1/2 ponds. Thanks everyone for the comments

HAHAHA! Oh man! you guys got my mind going.. Now my oldest Son loves the really hot stuff. He is always trying to get me to try some crap he has in a bottle. "C'mon Dad just barely dip a toothpick in it and taste it" I dont know what the scoville rating is, but he is always throwing that up to...

So its my daughters 20th Bday and our kids always get to pick what they want for there B-day dinner. She tells us she just wants ground beef burritos my wife makes! Blah!!  (they are good honey!) Been trying all week to convince her to let me smoke some more chuckies for shredded beef! She aint...

Ok well here are the creations.. It was so good. The sammi's with toasted buns on the grill and just Sweet Baby Rays BBQ sauce was awesome. Had a slice of sharp Cheddar on the bottom! YUM... Chuckie meat is gone... NOTE TO SELF: do not have to eat all the smoked meat on the same...

Well the Chuckies got done last night around 10, and after sitting in a cooler for about 2 hours, i pulled them. The one I thought was gonna be the better one before cooking was not. Oh there both tender and juicy, just the second one was amazingly more. I decided to pull last night and put in a...

Gonna have some BBQ Beef sammis tomorrow and then some enchiladas on Sunday.. MMMmmmm!

Just put these 2 boys in almost a hour ago. Heres a pic of them just before Smoke Heaven!   

Was thinking about mopping the Chuckies thru the smoke tonight with a beef based broth, but I don't like losing all that heat every time I open the door. Gonna foil it at 165. Just wanted to get some thoughts on the idea. Thanks for sharing!