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But the pork butt is so delightful
And since my upright is full
Let it smoke! Let it smoke! Let it smoke!
Helluva day in MN today. Gotta be about 8 - 10 inches so far, doesn't look like it's stopping anytime soon. If I'm gonna be outside shoveling all day, might as well have some smoke rolling!
Meat is now double wrapped in tinfoil, wrapped in a towel, in a cooler with 3 other towels filling in. Il take it out in about 4 hours, pull and chow. Thanks for your help!
Hey everyone,
got a family picnic tomorrow at about 2:30. The butt is most likely gonna be done by 10. Then I'll leave it wrapped, but is it okay to leave it wrapped in tinfoil and in a cooler from 10 until 2:30, or what shiuld I do?
Sure thing. Basically, cook the corn. This time I roasted it in the oven (preheated to 400, smeared butter on the corn, salted, peppered and put in the oven for 20-25 minutes).
(this is for about 4 - 6 ears)
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan...
I found some comments about plugging some of the gas/flame holes in the burner to help keep the heat down. I think I'll do that, hopefully before the weekend. Probably use some small brass screws to plug some of the holes, that way it's reversible. When I get the mod done, I'll start a new...
Yeah, thanks to everyone's advice, and a lot more babysitting of them than I planned, they came out pretty good. Pretty sure if this forum weren't available, I would have completely torched them!
Thanks for the welcome everyone! I've been cruising the smoking-meat.com site pretty much since I started smoking (12/2011), but have finally posted in the forums. Looking forward to having some fun.
Sorry I didn't reply sooner. They turned out pretty good (pic below). Not my best, but my wife and boys loved them, so it all worked out. Went down good with a cold beer and some Mexican Street corn. Required a LOT of babysitting, constantly opening the doors, putting ice in the drip pan...
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