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  1. soflaquer

    New in Iowa

    Glad to see you finally make it over to Roll Call, MDK. Welcome! Jeff
  2. soflaquer

    Big Hey from Razorback Country

    Welcome, Couselor! I'm sure the Mods will improve your performance tremendously. Living in an apartment - having a Charcoal Box fabricated for you will help quite a bit. Feel free to ask an question you may have. Jeff
  3. soflaquer

    BBQ magazine

    I know both of those Pyre, but I don't think it's really what Cheech is looking for. BTW, how the heck you doing, Cheech? Haven't seen you around in a while? Man, what a money maker for someone with the capital and knowhow - a National monthly magazine on nothing but smoking and grilling...
  4. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    MDK, Sauce is a personal taste. At my big bashes I usually lay out 3 kinds - Hot, Sweet and my Carolina Mustard Sauce (Recipe is a "Sticky" in the Sauce section of the forum). Regardless of what anyone tells you........DO NOT put 'Q sauce in the Pulled Pork pan and mix it together...
  5. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    Nice photo, Ultra! Glad you enjoyed the sauce! MDK, when hand pulling the Butt, be sure not to tear it into small little pieces. You want pretty good chunks (but not too big) in your tray. I've seen pulled pork that resembled Cole Slaw! Not Good! I've not yet released my Pork Rub, Ultra...
  6. soflaquer

    80 Pounds Of Meat!!!!

    I buy a $50 bottle of Patron Tequila for every party! (Memorial Day and Christmas) This year Mrs. SoFlaQuer and her girlfriends made 50 Jello Shots, as well! They were gone in a flash! The Patron went so fast this Christmas, I may have to dispense with purchasing a Keg and get 2 Patron's...
  7. soflaquer

    Brisket in Old Smokey

    Charger, you did well on your 1st try! As I've always said, it's what works for you that counts. Take heed in what some Pitmasters such as myself and a few others here give you. The link cajun gave you to Dutch's post is a good one. Foiling is a personal option. To not open your Smoker...
  8. soflaquer

    Pork Butt Help

    Finally.........someone clears the fog! Thanks! There's no way for me to keep up with every post or topic on this Forum since it has grown so much. You normally do not hear Bacon and Butt used in the same context. Intersting. Jeff
  9. soflaquer

    80 Pounds Of Meat!!!!

    I thought of you, Bill, when I made that post! Geez, that was back in the old "Yahoo Group" days! There's a few few of us still around from then..........Dutch being one of them. Jeff
  10. soflaquer

    Pork Butt Help

    Hey Jim! Haven't seen you around in a while. I got the Bacon part, it was using a Butt in the same context that was confusing me. Buckboard Butt? :shock: LOL! Jeff
  11. soflaquer

    HELP! Meat way too smokey!

    Yep, that is "True Wood Smoking". Labor intensive....yes; Requires a good supply of wood.....yes - But man, does it produce perfect Que! Jeff
  12. soflaquer

    80 Pounds Of Meat!!!!

    Very much so! Extremely tender. Jeff
  13. soflaquer

    80 Pounds Of Meat!!!!

    I could have cut that Brisket with a Butter Knife! Those that have been around for a while know that's why I call my Brisket's - "Budda"!!! Jeff
  14. soflaquer

    Pork Butt Help

    You're losing me a little bit with the Bubkboard Bacon. You say they are "both" curing? If I might ask....Why are you "curing" a Butt? And give me your definition of "curing". A Butt should not be salt cured unless you want a butt that is extremely salty. When we get past that, let us know...
  15. soflaquer

    HELP! Meat way too smokey!

    Very good advise, Pyre. BTW, is that like a Funeral Pyre? Just curious. Your right, my Burn Barrel IS labor intensive. But Man, does it produce great "Q. IN fact, at my latest Christmas bash, I cooked half in the "Stick Burner" using my Barrel, and the other half in my GOSM BB, I could...
  16. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    Gargling with Warmed Cider Vinegar? :shock: Sorry, I didn't see that one comin'............but I laughed my A** Off!! Jeff
  17. soflaquer

    SoFlaQuer's Carolina Mustard Sauce

    Thanks, I'm glad you enjoyed it. Like I said, I've "tweaked" this recipe to about as perfect as anyone can get it. It was quite the hit a my annual Christmas Party, too! Jeff
  18. soflaquer

    80 Pounds Of Meat!!!!

    Wish I could have gotten these up earlier, but we've been squaring things away for 2 days! Wow! What a phenomenal success this years party was! The Que was perfect and the crowd was great. I gave away 5 first-run DVD's and a 5-DVD gift set as a grand prize for those who could answer my music...
  19. soflaquer

    80 Pounds Of Meat!!!!

    Unbelievable party! I've had 3 hours sleep, several toasts with Patron Tequila and too many festive beers to count. Q' was out of this world....one of those golden moments where everything just fell into place and the Que gods smiled upon you. Pictures and post will hopefully be up tomorrow...
  20. soflaquer

    80 Pounds Of Meat!!!!

    Well, it's that time again! My annual Christmas Bash is about to go into full swing! We're expecting 60 to 80 people and my close friend and fellow Band Member (The area Postmaster!, no less) will be making any appearence as Santa Clause! LOL! Keep in mind this is an all adult party, so...
Great deal on LEM Grinders!
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