Recent content by finman57
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Temp question
Thanks guys. Done, wrapped, and waiting for the guests to show up at my sons. Now working on the burgers and sausage on the grills. 2nd annual end of school ultimate Nurf battle. 75 people with Nerf guns battling in the court out front. Then it will turn into water balloon battle... -
Temp question
I’ve done a full packer twice. Also did a flat once so it’s not as bad for leftovers. The big ones I did for other cookouts too. Had about 1/2 left. -
Temp question
Sitting at 145 right now. Looking good. Got about 90 minutes before I have to leave. Going to my son’s house and will grill for about 75 people. Figured I would introduce them to a big fatty too. -
Temp question
Yep. Best to be safe. I’ve done multiple times but been a year or so. Just wanted to make sure. Taking to a cookout today. -
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Temp question
its been a while since I smoked a fatty. I am using ground pork. What temp should I go to. Thanks. -
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Maryland group forming come join us
Cool. I'm about a mile behind Ronny's liquors at rockspring off 24.- finman57
- Post #28
- Forum: Maryland Members
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Maryland group forming come join us
Forest Hill Md. Near Bel Air. Harford County- finman57
- Post #17
- Forum: Maryland Members
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Maryland group forming come join us
yum, Did someone say crabs?- finman57
- Post #15
- Forum: Maryland Members
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Corned beef question
- finman57
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Corned beef question
Tomorrow I will be smoking this guy. It's not the typical flat. I plan on soaking in water first but since it's not a flat are there any suggestions? Anyone smoke one of these before? I am using my Weber 22" smoker. -
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- finman57
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- Album: Corned beef question
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IMG_0242.JPG
- finman57
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- Album: Corned beef question
