Recent content by ob 1

I have a truck food license (had this for several years as a sideline) but recommend you check local laws as they REALLY differ not only from state to state, but county/city to county/city.... To clarify - I use a finishing sauce when pulling (plenty online here so do a search and see what fits...

I've had a similar issue and came up with this plan for a Fire Dept BBQ.  Similar to Richard's comment above; Smoke all your butts ahead, save the juice and put it in equal bags.  Pull the pork and put into 5-7lb vacuum seal bags with the zip locked juice bags. On serve day take your big...

FYI  - Just got back from Shoppers grocery, Northern VA, and found full shoulders for $1.79lb.  They averaged 9-12lbs and had at least a 10 day expiration date as per the original stamp..

Thanks for the heads up!!! I just went to get the  fixings for my rub and was going to Costco for the pork butt.  DETOUR to Food Lion...

WOW - Here in Metro DC the weather is CRAZY.  I started the smoke this early morning in freezing rain (had to pull out the pop-up cover) nasty weather all today.  Tonight is a mild 40f and will only get warmer in the morning. Here's the QVIEW-  14 hours in at 183f.  Looks good and starting...

Started the butt rub and a 48 hr spatchcocked chicken brine late last night.  Ribs get rubbed tonight. So here's the plan for the Saturday eve dinner; -Start the pork butt (for PP) smoke early Friday AM - 10.76lb'er -Start the ribs Saturday morning maybe with the finish of the shoulder - 4...

Oh yea and a libation to go with today's work...

OK - Got the ribs, chicken and butt (no Q vuew as you've seen these too many times before in the wrapper..). Here's the day's work for the rubs, sauce and brine: Ribs, butt and chicken.  Dang it took almost the entire day to fix and store... More as the brine starts on Wednesday... Enjoy the...

OK gang, I've been asked by the son to create a pulled pork/ ribs dinner for his HS band's progressive dinner next weekend, I've reached out to some of your for the sides - thanks JJ - and wanted to start the thread as I'll be capturing some  Q-Views of the multi day activities. So to give...

Jagger, First you need to plan on 1.5hrs per lb of shoulder bone-in.  And as the forum suggests..."It ain't ready till it's ready"..  As well you'll have a stall period where it seems as though the IT stays and stalls.  Various reasons why... The key here is patience.  Depending on where you...

I have the same SFB Braunfels and it looked like your Charbroil when I picked it up.  I did some mod's to include; -Thermometers on a beam with the meat, on either side of the lid (this in addition to my Mavericks inside the chamber). -Dropped the inside chimney to the level of the grate.  As...

Thanks everyone. Sorry no Q View of the ribs unless you want to see the bones as that's all that's left. Did a 2-3-1 method. I'll switch that up next time for a longer smoke. Too much kitchen work on the slaw and from scratch Q sauce.

OK the ribs are about to come off and after foiling they litteraly fell off the bone.  I know this is not how a judge likes a rib but doing this for my son and this is his preference... Here's the pulled aftermath.  Using SOFL finishing sauce as always and i have to say it's to die for...

vosser78 -  I usually bring mine out at 195.  However I waited this time until 200f.  Turned out a little dryer on the fire box side however.  This was even turning the butt to keep from doing so...

Pork butt is out and ribs are in.  Nice bark on the butt - now it's off to the cooler;