Recent content by Humo18

Those pies look great and just the way they should for an expertly crafted pizza. I do not like the gritty feel of cornmeal, but having said that, my favorite pizza joint uses cornmeal and I still frequent that place often when I'm feeling lazy. I almost always make a 16 hour poolish and the...

Between you and BrianTexoma you are really making my mouth water! Those babies are not shrimp; more like creatures from the ocean's depth! Around here we can't find such large shrimp.

What a feast! Everything looks great and probably tasty as heck.

True, I was hoping for leftovers but it was not to be. Thanks for the tips. Will definitely brine them next time, cook on the smoker for a couple of hours or so and then in foil for the remainder time. I think I pulled too soon as we were running late for a late lunch last July 4th hungry crowd.

Thanks for sharing, I tried to smoke some country style pork ribs that I cut from a boneless butt. Not sure what I did wrong but they cam out really tough. But they were all devoured. So I'm looking for some ideas in this forum.

Well, hello from Missouri also. This is agreat forum to get a lot of help if you need it. It's quite educational.

Thanks!

Well, I ended up doing 200F at 10 pm. Spritzed with apple juice/apple cider vinegar and foiled in a pan around 7:30 am and cooked butt to 200 F. Placed in 170F oven until lunch time. It came out juicy, tender and delicious! Our guests said it tasted better than our local chain BBQ joint...

Thanks Jeff and all others with ideas. At this low temp of 200F, do I still wrap in foil in the morning?

Hi Jeff, I've got the same situation. Day after tomorrow (8/25) I'm having folks over for pulled pork sandwiches at 1:00 pm. I'm smoking a 8.75 lb butt and would like to get it to rest around 10:30 am. If I do an overnight starting at 200 deg F how long do you think it would take? My goal is...

Amazing what you've done Al, just got here from Jeff's latest post where he details how to smoke these babies. What's funny, is that yesterday I was smoking a baby back for dinner but it was in the firdge and still frozen. So in waiting for them to thaw, we ended up eating the ribs at 8:30 pm...

Yes the spanish roasted suckling pigs (cochinillo) over open fire way before Columbus (or Vikings?) Arrived in America. Suckling and pig roasting has been recorded as far back as the Roman era in frescos art.

Ha, ha, ha....:emoji_grin:

Still don't like the LA Goats, bad taste in my mouth if you know what I mean.

lemans keep it up you're doing great!! :emoji_thumbsup: