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  1. porkysnightmare

    Brisket from this last weekend

    Smoked a brisket for my little girls first birthday. Came out incredible at just over 12 hours on the ol whore. And one of the birthday tea party with daddy
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    20160714_171643.jpg

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    • Album: Brisket from this last weekend
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    FB_IMG_1468505063376.jpg

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    • Album: Brisket from this last weekend
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    20160709_142150.jpg

    • porkysnightmare
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    • Album: Brisket from this last weekend
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    20160709_071936.jpg

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    • Album: Brisket from this last weekend
  6. porkysnightmare

    Attempting a pork shoulder roast

    Lookin nice, wish i could get marinated but i decided to have gastric bypass so most of the old life is gone. Still love smoking food for everyone though
  7. porkysnightmare

    Attempting a pork shoulder roast

    No worries..looking good. I put mine in a little over an hour ago. No thermometer lol.
  8. porkysnightmare

    Bloody chicken at temp

    Lol..anyone have issues with say organic chickens?
  9. porkysnightmare

    Bloody chicken at temp

    I was at 165 in the breast and 175 in the thigh...still had the red juice. Anyone try burning one of the store orgasmic chickens?
  10. porkysnightmare

    Bloody chicken at temp

    Thanks for the link
  11. porkysnightmare

    Bloody chicken at temp

    Anyone else ever hit temp on a chicken, let it rest, start to carve, and the thighs bleed? I didn't brine, light smoked for 2.5 hours at 300. Outside looks beautiful, juices ran clear after pulling thermometer.
  12. porkysnightmare

    Pulled Pork

    I can't give the original but one of them is, caramelized purple onion, apple cider vinegar, brown sugar, family seasoning, worsterchier, ketchup. Simmer it thick,blend until smooth, bottle, unbottle lol
  13. porkysnightmare

    Pulled Pork

    This was the first batch of sauce I bottled for family on Christmas. They liked it but got some flak for the large flask type bottle being to large for older folks to handle. So an 8oz flask shall be on the agenda next
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    20151224_170136.jpg

  15. porkysnightmare

    Pulled Pork

    My dad started the seasoning and sauce almost 50 years ago. After he died, no one took it over but for 10 years I fought my mom on it. We finally came to an agreement and we started making the seasoning again. But she won't let me touch the original sauce. So I perfected off of his have written...
  16. porkysnightmare

    Pulled Pork

    Why not lol
  17. porkysnightmare

    Pulled Pork

    Then to top it off
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    20160323_053947.jpg

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    20160323_091152.jpg

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    20160323_061712.jpg

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