Recent content by inkncraig
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Pork not pulling
The dreaded stall. I've smoke it, grilled it, fired it. The pork shoulder stays at 160-180 degrees for quite a while doesn't matter the temp. From 225-375. I was in the same boat as you. The shoulder is basically steaming itself. There is a whole science to it. But the way around it is, wrap...- inkncraig
- Post #4
- Forum: General Discussion
-
-
Dry rubs question.
I left my dry bbq rub in its plastic container out in the sun. For a week before I noticed it. You think it's bad now.- inkncraig
- Thread
- Replies: 2
- Forum: Food Safety
-
-
Why are my chicken legs bloody?
What the main reason is. You cooked it indirect. And at to low a temp. The meat only absorbs the heat, but it really doesn't cook al the way through. Like the other guys said. It wasn't done. To avoid this again. I find that cooking over direct heat does the job the direct heat really penetrates...- inkncraig
- Post #11
- Forum: Grilling Chicken
-
Hello all. Greetings from so cal
I have been learning this art of bbq for the last few years. I am always looking for new recipes and techniques. I have a kamado from vision grills. This is what I'll be cooking on. I started with a trusty weber kettle and haven't look'd back. I cook for my family and friends, because no one has...
