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  1. 3montes

    Why doesn't my pulled pork taste like the Pros/Restaurants?

    Some excellent advice given here by some experienced folks! I will add my couple of pennies. Pork itself has a rather neutral flavor. You have to build flavor layers. I have never injected a piece of meat in my life for a variety of reasons I won't get into now. When I do pork butts I don't...
  2. 3montes

    Maybe joining the Sous-Vide Club

    Having never tried the SV myself this has always been my thought  although I can't say inferior results as I have never tried it. Seems like a lot of extra time and extra equipment to get to the same place with the same results I can achieve with my smoker or Weber. And it would seem for steaks...
  3. 3montes

    Shrimpers!!

    Love me some shrimp and those look awesome! I used to travel to New Orleans and Florida for a company I worked for back in the 80's. I would always buy fresh shrimp from the crab shacks on the docks before I left for home. I'd fill up a couple coolers loaded with ice and check them with my...
  4. 3montes

    New pit arrived today.

    Nice looking rig to be sure! Welcome to the world of stick burning. What kind of wood do you have locally that you plan to source?
  5. 3montes

    Harbor Freight Wood (Log) Splitter

    I have one. Got it as a gift from my kids can't remember the brand name now. You are right about the 2 handed operation and height of the unit. I've been meaning to get a utility cart to put it on. It does the job but you got to keep a eye on it. The wedge in front should be taller. I've had...
  6. 3montes

    Baked potatoes for 100

    Great info Chef Jimmy! Always learning things here!
  7. 3montes

    using sam adams as a marinade base

    When I pan pork butts I always pour some dark beer in the bottom of the pan. They rest in the same pans with the beer usually overnight in the food keeper. All the juices from the pork butts mixes in with the beer. I pull in the same pan. The pulled pork absorbs every drop of the beer and juices.
  8. 3montes

    Baked potatoes for 100

    Just thought I would update. I decided based on Dave's information not to foil these potatoes. Pierced them with a fork rubbed in a little olive oil and sprinkled with kosher salt and put them in the vertical at about 300. I managed to fit all 100 of them in the vertical with room left over...
  9. 3montes

    Dutch's "Wicked Baked Beans"

    Just made these this weekend for a wedding of 250. I made 4 #10 cans. If you're talking about the large turkey roasting pans you can pretty easily fit 2 #10 cans plus all the other ingredients that you need. I add a couple pounds of pulled pork to a batch that size so it takes up more room...
  10. 3montes

    Please help

    I'm guessing you're talking he gave you dimension lumber or trim pieces of cherry wood. As someone else said if it has not been treated with anything it should be ok. I've had opportunity to buy hickory wood in the dimension lumber form like baseboard and other trim pieces that were untreated...
  11. 3montes

    Chicken brine question.

    You can adjust the salt levels in your brine to your desired brining time. if you want to go overnight cut back on the amount of salt. Also i use apple cider in place of water in my brine mix ads a nice sweet flavor to the chicken plus the sugars in the apple juice will gice you a nice mahogony...
  12. 3montes

    Baked potatoes for 100

    Thanks for this information Dave. I did a little Google research on it myself last night as I had never heard of this before. We have done foil potatoes on the grill lots of times over the years and I see people do foiled bakers all the time. I don't need to know science behind it I just need to...
  13. 3montes

    Baked potatoes for 100

    I never knew this thanks for the advice Dave! If I were to take them out of the foil after cooking and put them in a steam table would that eliminate the chance of botulism?
  14. 3montes

    Baked potatoes for 100

    Thanks b-one. Pretty sure I will foil just sounds like the safest and easiest way to do it. Not going to worry about oil and any spice by the time the sour cream, onions, cheese bacon etc. are put on no one is going to taste a little salt and pepper that I added!
  15. 3montes

    Weekend Smoke - New Rig

    If you can get access to oak or some other hardwood splits I think you will go through a lot less wood than you do with the bagged chunks. I'm sure those are pretty dry and burn quickly and not as hot as they should. Once my offset is heated up it will hold temp with just a softball sized bed of...
  16. 3montes

    Baked potatoes for 100

    I have to do bratwurst and baked potatoes for 100 Friday night for a groomsmen dinner. Weird combination I know. I will put the potatoes in my vertical and do the brats on Santa Maria. I normally don't do bakers in the smoker I generally do some other potato dish. Would it be a good idea to...
  17. 3montes

    First Brisket/Burnt End Questions

    What temp is your smoker running and what kind of smoker? I've never done the burnt ends but 185 sounds early to me but maybe somebody else can advise on that. After 13 hours I would think you would be further along than 185 but then again there is no hard and fast rule for this.
  18. 3montes

    Vac master pro 380

    This thread reminds me I have a VacMaster Duo 550 sitting in my garage that went belly up last time I used it. It's a chamber vac and a regular suction sealer. Looking back I don't think it ever really worked right. I used it primarily for the chamber vac part but wanted the regular suction vac...
  19. 3montes

    What's your favorite home cooked meal??

    Smoked meats aside it would be my wife's tuna salad with peas of course, followed by tater tot hot dish!
  20. 3montes

    Conundrum's of Digital Smoking ?

    I agree. A good quality therm is a basic need and not really a want. Particularly for poultry and very temp sensitive meats like prime rib.
Great deal on LEM Grinders!
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