Recent content by smokinwright
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Friendly Boston but compatition.
Whats your method now? I agree with SQWIB, try something new.- smokinwright
- Post #5
- Forum: Pork
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Thursday Whole hog with pics.
Ok, I cheated, I quartered him up. It's much easier for me to handle by myself this way, but still turns out great! Our work is having customer appriciation day, so I end up cooking a whole hog, 6 lb brisket flat (for me and a few other employee's ) and a pan of my baked beans. Started the...- smokinwright
- Thread
- Replies: 5
- Forum: Pork
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Saturday cook Pork butt, ribs, Loins.
Yes it was. Couldn't have asked for a better day than what Saturday was. No wind, warm, overcast.- smokinwright
- Post #7
- Forum: Pork
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Spatchcock chicken and naked fatty.
Did a spatchcock chicken and a naked Italian sausage fatty, both chicken and pig were grown here on the farm, and sausage was made by me and a few friends. Turned out good. Everyone ate great! Just getting on the smoker. Fatty is done, chicken has about 6-8 degree's to go at this point...- smokinwright
- Thread
- Replies: 2
- Forum: Poultry
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Saturday cook Pork butt, ribs, Loins.
Since I haven't put many pics up here, I thought I would pack the camera today. Me and my little pit master/sauce maker are cooking some food for people for the holiday weekend. Small cook, relaxed, just the way I like it. I haven't got this new camera figured out quite yet, so please excuse my...- smokinwright
- Thread
- Replies: 6
- Forum: Pork
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Chocolate Eclair Cake
My wife my this for me after getting the recipe from here. It is delicious!!!!- smokinwright
- Post #7
- Forum: Desserts
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Lonestar Grillz trailer pit smoker
Copied stats from Lonestar's website. Only reason I am selling is, I don't need as much cooking area that this pit offers. I thought I would really like the vertical smoker on it, but I rarely use it. It does cook good though. There are some flaws on the pit from normal use. I haven't used it a...- smokinwright
- Thread
- Replies: 1
- Forum: Wood Smokers
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New to forums but not to ribs!
Sure thing. For ribs, I like to get them trimmed and rubbed about 10 hours before cooking. I don't like the rub to sit on too long, as I use alot of salt based rubs and it seems it gets harder to get moisture back in the ribs if I let them sit for an extended period of time. They way I cook...- smokinwright
- Post #4
- Forum: Pork
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Hello from SW Iowa
- smokinwright
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- Comments: 0
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Hello from SW Iowa
I've lurked around here for a couple years, decided to join up. I learn a lot from the veteran smokers on here, and always trying new things myself. I have a couple different types of smokers. I have a brinkman upright propane smoker for smaller meals. I also have a weber kettle for...- smokinwright
- Thread
- Replies: 4
- Forum: Roll Call
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ac257059-2eb8-437d-a587-d4ab5e6ded19.jpg
- smokinwright
- Media item
- Comments: 0
- Album: Hello from SW Iowa
