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  1. fatback

    Alpaca

    I thought Alpaca were too valuable to eat! There aren't that many here in the states, and my limited exposure to them made me think they were prized for their wool -- warmer than sheeps wool, but softer than angora. Who knew.
  2. fatback

    My 100 gallon reverse flow build

    That is one bad ass smoker...there is no other way to describe it. damn, just damn.
  3. fatback

    New Smoker From Wisconsin

    Welcome. Smoke and Spice is a great book. I have used, and still use, several recipes in that book.
  4. fatback

    looking for Chef JimmyJ's smokey au jus recipe...

    Mucho Gracias.
  5. fatback

    looking for Chef JimmyJ's smokey au jus recipe...

    I have used the "search" feature and found numerous references to it in other users' threads, but no recipe. Plus, this site loads so slowly, the arduous navigation from page to page has used up my patience. Thanks in advance to whomever can help.
  6. fatback

    Pulled Pork - Where did I go wrong?

    Echoing what JackDnls 07 said, there is no harm in dialing your heat up to 250 for pork. That way, if you have temp fluctuations, you will only drop to 235 instead of 210. Plus, at 250, it will shorten your cook time and still won't compromise the "low and slow" philosophy. Pork butts are really...
  7. fatback

    Offset Concrete Block Hog Smoker

    I am enjoying this thread, and your build looks fantastic. I have also been researching whole hog pits for my first whole hog smoke on May 19. It seems like the biggest cautionary advice experienced folks can offer is to keep the fire away from the pig and the dripping fat. You seem to have...
  8. fatback

    Newbie preping 1st smoke on ECB for tomorrow, chicken & salmon, advice would be appreciated.

    Sean, I encourage you to experiment more with chicken before you give up on it. It sounds like you have already learned a few things. Mesquite definitely has a stronger smoke that does not agree with some folks. I don't care for it myself. (though I sometimes add a chunk to pecan-smoked...
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  14. fatback

    update from earlier question about what to do with 60 lbs of beef shoulder...

    here are some pics...
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  17. fatback

    update from earlier question about what to do with 60 lbs of beef shoulder...

    I am still looking for some advice how to treat these slabs of meat. I have three, 20 lb. vacu packed "shoulder clods". I have learned the flat iron steaks come from this section, but that is all I know. They have what appear to be a fairly thick fat cap along the entire length of one side, and...
  18. fatback

    been awhile since I checked in here, but I need advice re: 60 lbs of beef shoulder...

    I have a friend who works as a food rep selling to restaurants, and through an ordering mishap of his own doing, he is now the proud owner of 60 pounds of beef shoulder. At this point, I don't know how it's packaged, how big each piece is, or whether they're bone-in or boneless. Generally...
  19. fatback

    Anybody filet their Boston butt?

    from Costco. They end up just as tasty as my bone-in butts. As long as costco sells boneless shoulders I do not plan on de-boning one myself.
  20. fatback

    I found my old ECB

    Seriously, I bet the food from that contraption is just as good as food smoked on any high dollar rig you can find. Beautiful in it's simplicity, imo.
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