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Help with a turkey
Without curing it what is the best way to accomplish this? -
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Help with a turkey
Hello all, its been awhile since I have posted but there are so many good ideas that alll I normally have time for is reading. Having said that, I am going to be smoking a medium sized turkey tomorrow. What tips can you all give me? Brine or no brine? If so, is there a standard recipe... -
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Fatty question
I'm going to try my first fatty this weekend. I have three picky kids and one kinda picky wife. What do you all recommend that I stuff it with so that everyone will eat it and want me to make it again?? -
How much pulled pork?
So lets say there will be 50 people there and I plan on 1/4 lb sammies. Adjusting for 50% loss I should buy 25lbs of butt? 50 / 4 = 12.50 x 2 = 25 EDIT: Does it change things if I buy boneless butts? -
How much pulled pork?
Good morning all. In the near future I am going to be hosting a large gathering of friends and we have decided that pulled pork is on the menu as the main meat item. Is there a rule of thumb to go by when deciding how much meat to have? I want to be sure to have enough but dont want to... -
Chicken breasts with Q-View
I only have two so I used them in the biggest pieces of meat -
Chicken breasts with Q-View
Its funny you'd mention that. She was just giving me a hard time about it earlier. She asked the kids if she should start taking pictures of everything she cooked and my five year old told her we wouldn't need much film. That earned her an extra cornbread muffin. -
Chicken breasts with Q-View
For those that helped with the last minute emergency, thanks. All in all it turned out excellent. The skin was a bit rubbery but the meat was delicious. -
Emergency Chicken Question
excellent. I'm going to go withthe cooler wrap. Thanks. I'll post the q-view later -
Emergency Chicken Question
I am smoking 4 bone-in chicken breasts (Q-view to follow) and they are done way before I anticipated them to be. I expected them to take another 1 hr and 45 minutes but they are at 165 right now. What is the best way to keep them warm and fresh while the remainder gets done? What is the... -
Question about roasts
Dont really have one but I dont want to do a prime rib roast as we did one of those not too long ago. It was awesome but I want to try different things... -
Question about roasts
The family wants roast beef and potatoes for dinner this weekend and I was thinking about using the smoker to prepare it. I want to slice it just as if we cooked it in the oven and I am looking for tender and medium/medium rare. My question is this: What is the best kind of beef roast to use... -
Ribs, ribs or ribs?
In TH's picture above which bones do I cut for KC style? The bottom is the brisket bone...right? So I assume its the bones both at the top and bottom? -
Ribs, ribs or ribs?
Excellent links, thank you. It seems that they recommend spare ribs as the way to go. Whats your opinion? -
Ribs, ribs or ribs?
Can someone tell me the differences between the different kinds of ribs (baby back, spare, etc) and which ones you all would recommend for my first smoked ribs. Thanks -
Quick prime rib question
Lawdog....your post was one of the ones I read prior to starting this. It looks like it too about 5 hours start to finish but you were adjusting temps throughout...right? If I smoke a little cooler...say 250...how long would you guess to get med rare in the middle. -
Quick prime rib question
Its supposed to be around 36 tomorrow with some slight wind. I am using a MES. Most of what I have read on here has said to smoke it to 125-130 degrees for medium rare prime rib. wouldnt 140 be too much? I will, of course, be smoking to temp but I'd like to have a rough idea about how long... -
Quick prime rib question
I finally decided on prime rib. My question is about timing. It's a 6# prime rib and I plan to smoke it at 275 degrees. So that I have a rough idea about when to put it on, can anyone give me a ballpark idea about how long to leave it in so that it hits about 130 degrees? Thanks much. I was...
