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  1. jaye220

    Porchetta - Italian Marketplace Smoked Pulled Pork w/ Q-view

    Sure did.  The GOSM Big Block is the only smoker I own so it gets a lot of work.  I actually cooked at fairly high temps (avg. of 275 or so) as it was an 8 lb. butt that had to be done by 2:30 or so Pacific time.  Set the alarm for 5:30 am, got her on the smoker at 6 and things worked out...
  2. jaye220

    Porchetta - Italian Marketplace Smoked Pulled Pork w/ Q-view

    I haven't posted in forever and don't have pics (I know, boo) but I have to thank you for this porchetta recipe.  I followed it to a tee and cooked one up yesterday for the Super Bowl.  I love regular pulled pork but this was amazing.  I'm not sure if I can even go back to regular pulled pork...
  3. jaye220

    Foiling vs. Non-Foiling for Spares

    Thanks for all of the opinions. I greatly prefer the non-foiled ribs myself but you gotta do the crowd-pleaser thing sometimes, I guess. I'll get a Q-View up there next time and let you all know what happens.
  4. jaye220

    Foiling vs. Non-Foiling for Spares

    Hey all- Been gone a while but finally got a chance to throw some spares on the Big Block. I apologize for no Q-View as my wife was out with the camera. That said, here's what I did: - 2 racks of spares I trimmed STL style. I used Jeff's rub on both but cooked one 3-2-1 style and one unfoiled...
  5. jaye220

    The new guy from WA

    Glad to see the PNW with more representation. Welcome to the site and let's see some Q-View.
  6. jaye220

    Future PNW BBQ/Smoking King...

    Welcome...glad to have another PNWer on board. There aren't a ton of us but as you know, we can't really get good BBQ anywhere so we HAVE to make it ourselves. I'll say that I had never smoked a thing before joining this board a year ago but none of my family or friends that I tell that to...
  7. jaye220

    Bacon jam!

    There's a great street-food cart here in Seattle called Skillet and they top their burgers with their homemade bacon jam. They actually sell it on their website and it's incredible. Check it out: http://skilletstreetfood.com/baconjam.htm
  8. jaye220

    Italian Salsiccia and some Spicy links, lots of Qview.

    Damn...both of those sausages look great. Nice work.
  9. jaye220

    Anybody have a good app. recipe with chuckie meat?

    Thanks for all of the great ideas. Guess I can't really go wrong with some good chuckie meat.
  10. jaye220

    Anybody have a good app. recipe with chuckie meat?

    Hey all- I smoked a nice chuckie over the weekend, pulled it and want to use it in some sort of appetizers for a party. My wife is already doing veggie potstickers so something like that is out of the question. Any ideas for something fairly low-maintenance? I was considering doing some...
  11. jaye220

    Been Gone awhile but back with Tri-tip Q-View

    thanks, man...appreciate the compliments. I searched the site a bunch and the most comprehensive post I found suggested flipping. I never have flipped anything else I've cooked but I decided to try it this time. The Stubbs beef marinade was actually pretty good...no need for anything but that...
  12. jaye220

    Been Gone awhile but back with Tri-tip Q-View

    Haven't been able to post for a while but I did my 1st tri-tip smoke last week and wanted to share. I was very happy with the results. I smoked them in the Big Block for about 3 hours at 240-250 with hickory and apple chunks. I marinated it before in some Stubb's Beef Marinade (I was lazy)...
  13. jaye220

    first pulled pork quesion

    In my experience, 1.5 hours per lb. per piece is pretty accurate so if you now have 2 8 lb. pieces, it should take about 12 hours. Btw, you can kick up the speed about and smoke it at 275 or so. Some may disagree but I've found that you get the same great pulled pork as if you smoke at 225...
  14. jaye220

    Kroger Ribs

    I've bought ribs at Fred Meyer, our local Kroger off-shoot, and they were the same ones with the solution added. I greatly prefer BB's from Costco with no solution but might as well give them a try.
  15. jaye220

    No Foil on next set of ribs...your opinions

    I started out foiling but always go un-foiled now. I start spraying with apple juice/booze about 2 hours in and do it every hour after that. I like to sauce them with about 45 minutes left.
  16. jaye220

    Sunday's Rib Smoke

    Looks good, man...they sure are meaty ribs. Looking forward to hearing your final verdict on foiled vs. un-foiled.
  17. jaye220

    Memorial Day Brisket...first one

    Looks pretty darn good to me...can't wait to try my first this weekend.
  18. jaye220

    Has anyone else heard about this?

    I always felt a little ripped off on tank exchanges too. Thanks to this thread, I just did a quick search, made a phone call and found a place to get tanks refilled a couple of miles from my house...plus, it's gonna be about $10 cheaper than the exchange.
  19. jaye220

    Has anyone tried the ribs at Costco?

    I try to always buy my ribs from Costco as they seem to be the best combo of price and quality. Plus, no added solution is great. I've found that the spares always have the membrane on while its always removed on the BB's.
  20. jaye220

    Some quick pics of an attempted holiday smoke

    That is one big piece of meat but it looks delicious. Ribs look great too...very nice work.
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