Recent content by jimvans
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Need advice
Thanks guys. The sirloin turned out awesome. I got rave reviews and a great boost of confidence. -
Need advice
Ok,A friend has asked me to smoke a 12 pound sirloin. I would like to know how long and at what temp I should do this at. I am planning on using apple wood. Any help will be appreciated. -
Is carp crap?
Smoked carp is really good. Catch your carp, make sure you have a tub big enough to hold the carp for a few days. When you get home put the carp in the water (alive) for about 3 days. Change the water every day. After 3 days most of the toxins and mud flavor should be gone. When you are ready to... -
corn feed vrs grass fed
I don't know which is better. I have had both. Personally I prefer corn-fed. One thing I do know. DON'T buy meat at wal-mart or sam's club. It is imported from south america. Plus it tastes bad. I've tried it on a few occasions and have gotten sick about 50% of the time. A little off topic but... -
Having withdrawals
Ok, in other words I should quit being a wimp and just do it. I think next weekend I will do some hot legs.- jimvans
- Post #10
- Forum: General Discussion
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Having withdrawals
Weather sucks. Too cold to smoke right now. I need a couple of 40 degree days so I can fire it up.- jimvans
- Thread
- Replies: 10
- Forum: General Discussion
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Pork question
Thanks everyone. That is what I thought but it is always better to get a second opinion. Ron, thanks for the ziplock advice but if I know my family and the fact I am using the method from here, there will not be a single string of pork left. -
Pork question
Ok, I have a big smoke coming up. I am going to smoke 25 pounds of Boston Butt for pulled pork. I am going to have it cut in 5 pound roasts. Now to the question. Can I still use the 1.5 hours per pound approximation per roast or should it be 1.5 hours per pound of total meat. For example. 1.5 x... -
Pulled Pork as currency?
First off, awesome Q Dude. Second, when did you get BB at HyVee for $.99/lb? Inquiring minds want to know. I can't wait til it goes on sale here. -
Food network
That stuff looked so tough and dry. He was really having to work at pulling that stuff. Mine I made yesterday just fell apart and was super moist. I like him but that was just stupid.- jimvans
- Post #2
- Forum: General Discussion
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First pulled pork try.
Wow, simply awesome pulled pork. Props to SoFlaQuer on their finishing sauce. Everything was just the best. Here is the final view. I have never like pulled pork before. From now on it is definitely part of my menu choices. -
First pulled pork try.
WOW, just did a spritz at 5.5 hours in. I turned it over to spritz the other side and it is already starting to break down. Outside edges are temping at about 180-190 middle is at 160-170. A little piece fell off and I couldn't let it go to waste. BEST PORK I HAVE EVER TASTED!!! Almost too... -
Newbie doing spares
They look really good to me. I only flip mine when I am saucing them. I usually go bone side down. -
First pulled pork try.
Here's some qview. More when done. Rubbed and ready First hour spritz. Not much happening. 2 hours in. Magic starting to happen. 3 hours, I took the chicken off. Had to try it before I took the pic. It was awesome. Wife and daughter declared that this will become a regular. 4 hours... -
First pulled pork try.
Oh, and this is for you southern folks who are roastin. When I got up this morning the outside temp was 51. We left the windows open last night and the inside temp was 59. No wonder I woke up wrapped in the comforter. It's warming right up though. Should hit the low to mid 70's here today. So...
