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  1. dad of four

    Pulled Pork - Timing

    I'm attending a small party, and am furnishing 2 Boston Butts for pulled pork. The party starts at 8.  I will be away from home between 5:30 & 7:30 Do I shoot for having the butts ready at 5:00, and then hold them in a cooler until 8:00 -or- Do I have them ready at 7:30, and then bring them...
  2. dad of four

    Pork and Poultry in the same smoker???

    I think, but am not sure, that Q is short for Barbecue as in BBQ-View It took me a month to figure that out. I thought Q-view was some external program you had to install for specific BBQ photos. Its just a fancy way of saying, here are some pics.
  3. dad of four

    2nd Brisket - got it right! - QView

    Happy Wife, Happy Life... 
  4. dad of four

    Cantaloupe Food Safety 101

    I always get the willies when I slice through the rind, knowing that the knife is now carrying any pathogens right into the meat of the fruit. I wonder... I don't have a cantaloupe at home right now, but if one were to take either a: Orange/Lemon Zester or Curved knife or Melon Baller And...
  5. dad of four

    Best way to defrost pork

    I like to keep my fridge cold at 33-34 degrees, if yours is extra cold, it will take extra long to defrost
  6. dad of four

    Cleaning my MES - Let the steam do the work

    Not sure if this has been mentioned before, but after cooking a butt this weekend, I took an old bath towel and got it almost soaking wet. I folded it so it was the same size as the cooking rack, put it in the smoker at 275 with the vents closed After an hour, the steam had worked its magic...
  7. dad of four

    Tossed a couple of butts in the MES 40 Qview

    Quick question: Why do you foil-line your water pan?
  8. dad of four

    quick question about cutting pork shoulder in half

    FYI, as I mentioned in another thread, it turns out my 14 pound butt was really 2 seven pound butts in the same vacuum pack
  9. dad of four

    Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

    Thanks all for your help. You were correct, there were 2 separate  butts in the vacuum pack I am cooking one tonight, and vacuum sealed the other and put it in the freezer. Next time I will either line-up some friends to share with, or ask the butcher to use his/her commercial vacuum sealer
  10. dad of four

    How did you come up with your screen name?

    Back before the internet was the internet, I used to participate in chat rooms. Knowing the world was full of creeps, I thought I'd stick to hobbyist forums and religious forums. Specifically I used to hang out at a Catholic Chat room on MSN All to often after chatting and talking about...
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  12. Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

    Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

  13. dad of four

    Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

      What exactly did I buy? Any recommendations on how to cook this beast? It was the smallest one they had. at 14 pounds, we are talking about 28 hours in the smoker
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  17. dad of four

    quick question about cutting pork shoulder in half

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  18. dad of four

    quick question about cutting pork shoulder in half

    1. Sorry if this has been covered, I'm on a slow connection w/ my droid... Picked up my first pork butt today. Got the smallest one still 14 lbs. Smoking with an MES-40 Can I cut it in half to roughly cut cook time in half. Left overs? Do I cook all 14 lbs, and freeze left overs, or freeze raw...
  19. dad of four

    Vac-Sealing Fresh Meat?

    I'm assuming you are not eating Raw hamburger, so the real test is how each batch taste.
  20. dad of four

    New MES 40, YEEEEY!

    I don't (yet) have a fancy thermometer, but twice I have used my existing thermometers (oven and BBQ), and in both instances, my new MES40 was spot-on. Perhaps you & I got the only two calibrated units.
Great deal on LEM Grinders!
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