Recent content by nivekd
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3-2-1 Method question
I'm done with the 3-2-1 and 2-2-1 for ribs. Stopped using foil all together and getting great results. Just cook your ribs til they're done.- nivekd
- Post #3
- Forum: General Discussion
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Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Thought I'd post this one...one of my best PP to date. -
picnic6_zpsrnmqpxt5.jpg
- nivekd
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- Comments: 0
- Album: Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
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picnic5_zpsutjt4ogk.jpg
- nivekd
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- Comments: 0
- Album: Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
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Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)
Nope...no foil. Until it's done and resting of course. -
Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)
- nivekd
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- Comments: 0
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picnic6_zpsrnmqpxt5.jpg
- nivekd
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- Comments: 0
- Album: Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)
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No foil ribs....
Stopped using foil awhile ago...never again. Ribs seem to get mushy with foil. These are done with no foiling. -
No foil ribs....
- nivekd
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- nivekd
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- Album: No foil ribs....
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Looking for good slaw recipes for pp
This is one of my favorites...go easy on the mustard though. http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe.html- nivekd
- Post #6
- Forum: Side Items
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Pulled out first smoke: What to do next
Do they jiggle like jello? If not, there're not done. -
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Pastrami - Success or Failure?
195° seems to work for me. Yep, gotta use a slicer. I've got a cheap one, but it works fine. Why we talkin' about UDSs in this thread? -
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Pastrami - Success or Failure?
I like to take mine to about 195°, wrap in foil for about an hour then in the fridge overnight. Slice it real thin in the morning and vacuum pack portions. When ready to use, wrap the slices in a wet paper towel and nuk for about 15 seconds. Comes out better than what comes from the deli. Edit...
