Recent content by lal357

Not brinning have season with a rub in the fridg. Since yesterday

Akso seasoned the corn with hardins seasoning and olive oil . Top rack steaks are for thd dogs

Started with my mes set at 230 degrees and hickory tbones seasoned with Harfin's seasoning Smoked until internal temp hit Then on to the grill

Picked up some 2"thick center cut boneless pork chops and cant decide smoke them or grill them. Any ideas ?

thanks for the replies looks like i'll be going with chef jimmy's way (i've done chicken this way ) was already thinking 225 for 30 min per lb = 12 hours

ok got talked into smoking a 24 lb turkey (friend tried one at thanksgiving and it was so dry they threw it out) never did one i dont want to brine it since i always inject them with a creole butter sauce and mustard the outside usually put it on my grill with indirect heat )  at what temp...

And after I pulled them apart out of 18lbs of butt I have enough for 2 sandwiches left. Oh and we lost by 1 10th of a point it was that close

Here what they looked like at 2am

checked at 2am temps  176 and 183  checked at 4:30 am temps 194 (pulled it and wrapped sitting in a crock pot ) and 186 (still on the smoker ) going to pull this one in 30 and wrap it good thing i have a wreless temp probe i'll let this one cook on low until it reaches 195-200 then keep warm...

9 1/2 hrs in IT 163 

hello ya'll been bbq'ing for years on charcoal grills (water heater and large propane tanks just started using a MES 40" electric smoker and i'm loving it like so much i gave one of my old grill/smoker away (250 gal propane tank on a trailer). i'm figuring out what i can and cannot smoke with it...

Ok they are on now to wait and add chips i ended up just using 1 drip pan

unfortunately i have an old dog that gets me up at 12 and 2 am and i normally get up at 4 am so it wont be that bad. i'm more worried about over cooking them

yeah i will be cutting it close at 3pm i'm thinking about starting it around 1pm and going 225 they have been sitting in the fridg wrapped up since last night 1 has apple juice and cpt. morgans injected with a honey mustard coating to hold the butt rub and southern seasoning on it . #2 has apple...

The crockpot is just to keep it warm while we are shooting the match im wanting to pull/shred about 5 am . 5am is my cut off time when I have to leave for the rifle match . It wont be going be sitting in a cooler just the crockpot