Recent content by roadpig

For starters this is not something I made up on my own. Here is a link to my source: After conducting research on bacon I found some info on how store bought bacon has water pressed into it to add weight I decided i was going to make my own. Time for the process: 1 mix ingredients I use...

I could see how pulled pork would have became mushy. I think since I used solid meat with little fat I held together better.

End result was different to say the least. I used apple wood and I believe the flavor it gave was not what I was looking for. The pork on the inside was not mushy it but I did notice the very outside of it did have a mush texture. The outside may have been mushy because my smoker went down just...

Well just took it out its in the cooler until dinner. I accidentally let it slide into the cooler so the bacon broke a little....oops.

I used pork sirloin tips I believe it was called cut into strips. Not much fat on the meat so I hope it stays more firm. I'll let you know if it gets mushy. And all I did was season the meat set aside hollowed out a pine apple after cutting the top of about an inch down. I kept about 3/4"...

Saw this on YouTube and I knew it needed to be made. I'll be cooking it at 225 until IT reaches 165. For the prep I would advise hollow and stuff with the skin still on the pineapple this will prevent you from bursting it.

Well I slept through my alarm and didn't check on it again for another 5 hours. But when I did it was only at 170 so I pulled it out and foiled it for the remainder of the time. inside was delisouse the bark was a little bit much it places. Overall I thing it was really good.

Your right it will be taking longer than I thought just checked it at 6 hours it was at 165 added some more time and will check on it again in two hours. Gave her a quick squirt of apple juice while it was open.

Add a little juice on top and into the smoker she went.

There are to many jokes you can do with the name lol. Well I'm starting a pork shoulder but tonight and will let her smoke all night. I just rubbed some of von Hansens pork rub on it over mustard and topped it off with some brown sugar to counter the dill a little bit. I will let that sit in the...

Ah yes Monticello I work Delano mostly but spent some time in my training up in Monticello.

Hour west in what county I work over in Wright county. I grew up over in the Champlin area so it's good to be back home. Alots changed since I left 9 years ago.

k[/IMG] I broke her in today tested some wings and Cornish hens. Fist time with the wings and did some reasearch on here and took the advise of grilling them after. Very tasty.

Hey guys I'm Caleb I'm from the twin city's here in Minnesota. I just purchased a masterbuilt 30 digital electric smoker. A little about me I was raised in Minnesota and enlisted in the Navy thus moving me to Mississippi where BBQ and smoked goods are everywhere. I was in Mississippi for 9 years...