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  1. pignit

    Loaded up and shmowkin........

    Buckboard time.....
  2. pignit

    I already know the answer but I need to hear it..........

    I spent 16 hours yesterday preparing and smoking $500 dollars worth of brisket and butt for a BBQ feast on Saturday. Wrapped everything up last night at about 11.... everything cool enough for the fridge. Woke up at 10 this morning and my fridge was working but not very well....... yep.... you...
  3. pignit

    MES Meltdown.....

    I guess it's about time and I'm due. My 2 year old 40" MES decided to die on me with 20 pounds of butt and 22 pounds of beef brisket ready to shove in it. Mine has the cover plate on the back so I pulled it and sure enough..... one of those goofy connections had gone South. Seems to me like it...
  4. pignit

    Survived another Family Pig Roast

    This will be the third year using the Pig Smoker my brother made for my Dad. Wanted to share a few pics. We finally have this thing figured out and this year was by far the best smoke we've had. We smoked a half pig along with 3 full packers. Smoked them about 12 hours then dropped to a holding...
  5. pignit

    Mrs. Ronp (Carol) sends her thanks to the forum

    Carol called me today and asked me to post her sincere appreciation for the fellowship, friendship, and prayers that have come her way the last week. She said that she had Ron cremated and she brought him home yesterday ( Friday ) and she spent hours reading every post on the forums to Ron one...
  6. pignit

    The Ron Man has left us

    I'm am very sorry to be the bearer of sad news but Ron Philipps.... AKA The Ron Man.... has passed away. He died a little after noon today at the Intermountain Hospital in Salt Lake City Utah from the results of a stroke.  His wife Carol wanted you all to know that his friends from the forum...
  7. pignit

    Friends of Ron Man

    I wanted to drop a note here to the folks that know the Ron Man.... Ron P.... he is in the hospital not doing well. They had found a blockage in his intestines that had been causing his problems for the last 6 months or so and before they could do anything about it, it had ruptured. They told...
  8. pignit

    I'll never steam Crab Legs again!

    Decided to try and smoke up some of the fresh Apalachicola Oysters I brought back from Panama City and also had some Snow Crab legs I caught on sale. Put them in the smoker with some alder pellets for about 45 minutes. Ron suggested that I shuck a few of the oysters and put some butter...
  9. pignit

    Score from Apalachicola

    Just got back from a trip from Panama City and brought back a cooler full of fresh Apalachicola oysters. Gonna throw a few in the smoker this week. This was supper. I found out I can suck em down faster than I can shuck em.
  10. pignit

    Butt.... a little different method.

    I like to slam a few butts in the MES around 8:00 in the evening, throw the smoke to it for about 4 hours, then foil it in a pan and set the MES on 200 and go to bed. I did this with 4 of em last night. Pulled them out about 9:00 this morning and they were at 183 internal and tender as butter. I...
  11. pignit

    Baby Back Quikeeee QVIEW

    Beautiful weather for the weekend and family from out of town brought on a case of firin up the OK and slammin 6 racks of ribs on the smoke. Here they are rubbed down with Reds Rub and on the smoker at 225. Foiling time...... I did 4 of the racks with my spritz..... strawberry margarita...
  12. pignit

    Chicken Ball Experiment... bite through skin.

    Red grabbed the stuff to do a chicken ball experiment this evenin. Thing is... she saw some thighs on sale and two packs ended up being deboned and no skin. That left me with only 4 thighs to experiment on with the skin. Went ahead as planned just didn't get to use as many thighs. I did 2 thighs...
  13. pignit

    Myrons Chicken Balls....... !

    Watchin Myron makin these things... then seein the Kid steal his idea... then Thunderdomes thread..... seein a package of thighs at the store.... new MES needs a maiden smoke= Chicken Balls! The episode with Craig Ferguson showed Myron using butter so that's what I did. I deboned these...
  14. pignit

    Used my 3 year warranty card at Sams today!

    I've been waiting for the new MES to hit our local Sams club. I bought mine almost exactly a year ago and have had problems with it reaching temp the way it should. I could smoke for hours and never get above 238. Although that worked fine for most of the stuff I smoke, it didn't get where I...
  15. pignit

    A Packer and Dino Bones.....

    I ran into some Dino Bones at Food City that actually had meat on them. I also ran into a really nice, small packer so I decided to have the Dinoz for an appetizer and then eat the brisket for the meal. Very simple... Reds rub on the packer and EVO and CBP on the Dinoz. Check out the...
  16. pignit

    Homemade Corned Beef

    I got hold of a couple of chucks and decided to do a pulled beef and a corned beef. I made up a Morton Sugar Cure brine and injected one of the chucks. Left it sitting in the fridge for 48 hours. Out of the fridge, rinsed, let sit in the fridge overnight and then seasoned with a little...
  17. pignit

    I guess I'll call these Tenderfingers!

    I had more tenderloins than I wanted to stuff so I decided to do something a little different. I made two batches of these out of two tenderloins. I sliced them up like chicken fingers. One batch I put some rub on and the other batch I marinaded in Yoshidas Hawaiian Sauce for a couple of hours...
  18. pignit

    Stuffed.... Tenderloin!

    I've been away from my computer and haven't been able to upload any pics for the forum so I'm going to do a little catching up. This is one of my favorite things to do with a tenderloin. Stuff it. This is a tenderloin and not a loin...... There are two to a pack and you can't see the mark down...
  19. pignit

    Looks like I'm gonna be makin some sausage!

    Just got in from our last Christmas get together for the season.... believe it or not. My inlaws had us over for dinner and this was sittin on the table for me. Looks like I'm gonna be makin sausage. Picture from Bass Pro website... not my actual grinder. 1/4 horse #5.
  20. pignit

    Pulled Chicken Dumplins!

    Ron got me wanting to try some of that pulled chicken and I have been hungry for dumplins so I thought I'd mix the two together and see what I got. It was delicious. I'm going to do a pulled turkey as soon as it thaws. I put some chicken broth in the pan under a 7 pound roaster. Smoked it at...
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