Recent content by swinefan
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Wrapping a pork butt with butcher paper???
I personally never ever wrap pork butts anymore. I did it one time and never looked back. Will it take longer? Absolutely. The 160 degree stall has killed weaker member of my party who were hungry. I generally do fat side up now as well to keep the juices rolling down. If you baste (even... -
Tasso Time!!!
I would like to see your Tasso recipe, I have been intrigued ever since my first New Orleans visit...- swinefan
- Post #2
- Forum: Hot Smoked Bacon
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Pastrami on the Backwoods Party (Pictures)
I agree, I can't see it ever going to waste. I smoke meat and turn them into cold cuts on my slicer all the time (ham, corned beef, bacon, roast beef) and between vacuum sealing (sometimes just a simple ziplock bag) and the freezer they last months. I probably wouldn't leave it in the fridge... -
Back on the BBQ! - LONDON BROIL WITH CREAMY BLUE CHEESE HORSERADISH SAUCE
That looks great- really a+! London Broil is a great cheap cut if you cook it right (med rare or rare) and have a good sauce. I have to try that horse radish blue cheese, looks incredible and I can taste it from here! -
Corned Beef,Cabbage, Potatoes
one of my favorites!! Looks great- the mustard looks quality too. -
Pastrami on the Backwoods Party (Pictures)
All right, so I decided to give try my hand at pastrami. I have smoked/boiled/cooked many a corned beef (sliced thin after on my slicer) for my favorite sandwich ever- corned beef sandwich. I wanted to go a step further and see what it would be like to go full pastrami. ON TO THE MEAT! I... -
Leftover Canadian Bacon
That looks excellent, I had never considered to put the ham/CB/pork in the potatoes directly. I will have to try this! -
Pork and beef ribs on the smoker
Beef ribs cut like that don't have much meat but man are they tasty...I make them all the time and pull the meat to top rice or steamed vegetables. -
The Classic Pastrami Reuben
10/10. That really inspired me to do some work this weekend!!! -
How much char do you like on your bird?
LOL- sorry- I meant directly OVER the coals on the rack. Not indirect. Potato in the coals does sound very intriguing.- swinefan
- Post #11
- Forum: Grilling Chicken
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hat is the best way to reheat a chicken?
How did it turn out reheated? -
Legs & Brats. Q-View
Now THOSE look fantastic. Did you place the chicken directly over the coals? How long did it take?- swinefan
- Post #5
- Forum: Grilling Chicken
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How much char do you like on your bird?
This is an internal holy war I have been having with myself. I prefer a good amount of char- almost the more black the better. I will say that the smoked and rotisserie chicken is fantastic the day of, but the skin does not reheat all that well. That is often a difficult target that I seek...- swinefan
- Post #9
- Forum: Grilling Chicken
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New Backwoods Party
Been cooking on this bad boy for well over a year and I love it even more. I have gotten better with the charcoal usage- I can usually get 8 hours easy without refilling. Overloading the firebox and making sure to light a tiny corner helps the longevity of the batch. The only tricky thing is...- swinefan
- Post #15
- Forum: Charcoal Smokers
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Barbecuing Chicken Wings made Skins tough
High temps is the only way to go. I have a backwoods party and always place the wings on the upper racks where the heat rolls down the hottest. I can get them grill-worthy crispy as long as I keep that part over 300 degrees!! I do not grill mine dry, I marinade them in Italian dressing and...
