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  1. devolutionist

    best beer for BBQ

    Amen to that!!! BTW, you've got your neighbors trained REALLY well. I gotta remember to drop that little hint cause I've got an old fella that lives a couple doors down that always likes to drop by when I'm out cookin. He's good company too - not one of those annoying neighbors
  2. devolutionist

    I cant shake this Cabin Fever!!!

    We actually had to turn on the air a couple of times over the weekend - got into the low 80's and was getting a little warm in the house... especially with the closet full of computers I've got running up there I think so far in Tampa we've had a week total of days we've had to wear jackets...
  3. devolutionist

    use of apple juice?

    Definitely try the pineapple juice too... I don't like it as much by itself, but find it's really good mixed 75/25 with apple juice (mostly apple juice). Dang, now I'm hungry again...
  4. devolutionist

    Basic Pulled Pork Smoke

    It'll be the best $.59/lb meat you've ever had! Seriously though, it'll be great and that's a phenomenal price. The Butt is the top section of the front shoulder, and the picnic is the lower half - kind of like the rump on the rear leg is over the ham on the bottom. For pulled pork, most...
  5. devolutionist

    Basic Pulled Pork Smoke

    Yes sir - it's like a high water mark - once you hit it, it's OK. Once it hits that temp (a little lower actually) the smoke isn't really doing much for it, so you can either finish it in the smoker or in the oven. Set your oven for 230 and bring the internal temp of the meat up to 200-ish and...
  6. devolutionist

    First stuffed fatty q-view

    Very Nice! Hey Longshot - how do you like that 48" Cabelas smoker? Do you happen to have a cover for it that goes all the way down to the ground?
  7. devolutionist

    Picnik Butt

    I read somewhere on the forums here that it doesn't pick up much smoke after 140 degrees anyway, which is why those that foil usually do around 140. Hopefully you went ahead and finished it up in the oven and all was well. Good lord I'm on a diet now after New Years (thanks to lower back...
  8. devolutionist

    New member to the forum

    What an excellent name! I say that because there's a "Dry Creek Smokehouse" up in N. Florida where I'm from that's a pork processing plant and meat wholesaler. My neighbor's dad worked there and we visited the plant sometimes. Anyway, it just reminds me of home... Welcome to the SMF!
  9. devolutionist

    Deep Frying

    you got that right BBQman... around here in Tampa you can get 3 gal of peanut oil for the meager price of $25... and I need 4 to do a turkey, so I gotta buy two of them. that's $50 in oil to do one turkey that also costs $25. So to fry one turkey you're at around $75 - it's good and mostly...
  10. devolutionist

    Deep Frying

    Here's the turkey frying advice I give out to folks - it's getting asked more and more lately... ------------------------- Golden rule is three and a half minutes per pound - for larger turkeys (over 20 lbs) make it three. Maintain oil at 350, no more than 370. Use ONLY 100% peanut oil...
  11. devolutionist

    Fresh Ham Smoke w/QView

    Sorry Pigs, saying it's "just" pork should definitely get me a slap on the wrist. That's just outright heresy. Mr Walking Dude - It's a BBQ Grillware vertical smoker from Lowe's. Here's a pic of what they look like: ...and here's a thread where a couple of us were talking about the pro's...
  12. devolutionist

    Fresh Ham Smoke w/QView

    you certainly would! the only difference between this cut and a boston butt is that the butt is from the front quarter (and has a picnic attached) and this is from the rear quarter. bear in mind that this tasted like a sliced boston butt since it's fresh and not cured. didn't taste like a...
  13. devolutionist

    Florida Folks - Lakeland Pig Fest is on Jan 25th

    Also, just noticed the "Events" category - this probably should've been posted in there...
  14. devolutionist

    Fresh Ham Smoke w/QView

    Yeah, I left it in the whole time. Had to take it out once thought because the face of it was getting pretty smoked up from the pineapple juice I was spraying on it. BTW, the only reason I was using that one was because the probes on all my other digital ones are shot. Since this was my first...
  15. devolutionist

    Florida Folks - Lakeland Pig Fest is on Jan 25th

    I'm not going to be able to go myself, but wanted to be sure to let everyone in FL know that the Lakeland Pig Fest is going to be Jan 25th, starting at 5pm. Here's the link: http://www.jlgl.com/lakeland/npo.jsp?pg=home It's a KCBS event with both local and national team events - would love to...
  16. devolutionist

    Fresh Ham Smoke w/QView

    Almost forgot to post the final pic of the cut ham - wife is making split pea soup with the leftover bones & scraps today! Oh, I also realized that I have no idea how to carve a ham. Anyone got any pointers there for next time?
  17. devolutionist

    Bourbon drinkers Rare breed?

    LOL! Yeah, if that ain't a hint I don't know what is
  18. devolutionist

    Fresh Ham Smoke w/QView

    Wrapped things up around 3:30 last night with internal temp at around 165-170ish. This is the last pic in the smoker right before taking it out, which was right at the 16.5 hour mark. Right after taking it off - meat felt very loose, almost like a butt would after taking it off at 200. Hope...
  19. devolutionist

    Fresh Ham Smoke w/QView

    One small glitch... the propane tank I was using went dry some time around 9pm and I switched it out around 10. Internal temp was still 145 and the boxes were still pretty warm - so no harm, no foul. Hopefully... Might have to push my removal time back a bit. We'll see... smokey bryan -...
  20. devolutionist

    Fresh Ham Smoke w/QView

    Quick update - currently nine hours into it, temp is around 145. Here's a shot of it at the six hour mark earlier this afternoon ...and here's where we're at right now. Just turned it too, which I've never done on any of the pulled pork butts I've done in the past, but I figured that if...
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