Recent content by jmgreen
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What's your occupation?
I'm retired a little over a year now. Loving it. Before, I was a Mechanical Engineer for 40 years, did everything from design, process/product engineering, some supervising. When I retired I was the CMM programmer/operator, used 4 different types of CAD, plus ran the Calibration program. Now I...- jmgreen
- Post #1,874
- Forum: General Discussion Sticky
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Whole Hog Question
Let me know how it turns out. I've never tried a whole hog in a smoker but have been thinking about it. Around here we usually dig a large pit, spend most of the night throwing wood in and drinking a bit, then put the hog split on some expanded metal. this goes over the coals and is covered with...- jmgreen
- Post #3
- Forum: General Discussion
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favorite types of wood
I've used most types. Pecan is my go to wood for most things. I think it burns a little less hot than hickory and isn't quite as acrid. Also have been using apple as I got some from a friend. I'm starting to run low now so I may get some hickory as a place near here will sell you their cutoffs...- jmgreen
- Post #55
- Forum: General Discussion
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Type of Wood
I use mostly pecan, but have used much hickory, also apple, peach, and cherry. We recently had a redbud tree go down and I'm considering smoking with that. I hear it gives a almondy, buttery tasting smoke. Has anyone tried redbud. Didn't see it on the list.- jmgreen
- Post #11
- Forum: General Discussion
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Our Knives Post Them Here.
I too love knives and have several. I do want to get a cleaver at some point but I have an old (almost 100 yrs) butcher knife I use that belonged to my Grandfather. He used to butcher hogs on the side,on his farm in Mississippi. I use it for all my big stuff. I've promised it to my Nephew who is...- jmgreen
- Post #39
- Forum: Blowing Smoke Around the Smoker.
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Greetings from South Florida
Welcome. What a great sounding job. My wife is from the Miami area and we've visited many times. As mentioned, you'll find all kinds of good info here. -
First time beer can chicken
Smoke and Spice is a cook book. I've seen it avertised here. I've got a lot of cookbooks on bbq and smoking as I'm sure a lot here do, but that one is one of my favorites. They cover a lot of ground from types of smokers, different woods to sauces, rubs and recipes. I've tried several things... -
First time beer can chicken
nether had I until I tried the one in "Smoke and Spice" . I've had other types since but this one is fairly easy to make and tastes good on the chicken. Another thing I've tried with it is to smear it on bacon just before it's done. -
First time beer can chicken
I agree. I've decided my next time I'm gonna drink the beer and use a combo of cider vinegar and apple juice, with a little rub, garlic, and onion thrown in. As I've mentioned else where. Smoke and Spice Jalapeno/peach BBQ sauce is quite good on this. -
Going to smoke my first chicken tomorrow, tips and tricks appriciated!
I don't know about throwing it on the grill. It won't hurt , of course. I do beer can chicken all the time and usually have my temp between 250 - 275. I'm not familiar with your smoker. Smoke and Spice cook book has a nice recipe I've used a few times. Their jalapeno/peach BBQ sauce is really... -
Some Prayers for Mrs Bear
Thoughts are with y'all. It will all go well.- jmgreen
- Post #55
- Forum: For New Members
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BD Makes a Roux . Fall Is In The Air!
I can highly recommend duck fat for the roux. I've also used butter, turkey fat, bacon fat and goose fat. I agree with the bone in for a richer stock.- jmgreen
- Post #30
- Forum: Nose to Tail
