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Got the Yoder out today, some Pork Butt
Those butts are looking good! Mike -
1st Canadian bacon
Looking good Saint! The weather sucks! I'm hoping to get a quick tri tip smoke in later on. Mike -
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Chile Rellenos ~ Foamheart
Great job Kevin! I want to give them a try also! Mike -
Today's Smoke - Pork Shoulder
That is a BEAUTIFUL pan of pulled pork! Mike -
Weekend Teaser
I'm in! You can't beat yummy, spicy, juicy, pork goodness! :D Can't wait for those loin and pepper results! :) Mike -
Pork Shoulder - 12 hour smoke?
I'll take what comes out of my backyard everytime! Mike -
How ya mom and dem!
Welcome to SMF! Mom and dem are long gone, but the Who Dats are going strong! Mike -
Soft shell Crab Piccata
Great plate Richie! Like others have said, softshells are my favorite food! Years ago, my Mom and her boyfriend had a small softshell operation going down here on the bayou. I really miss those days! Never had the picatta but I'm sure I would love it! Mike- mike5051
- Post #27
- Forum: Non-fish Seafood
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Butcher paper brisket finish in oven?
I don't see any problem there. If it's wrapped, no need for the foil pan. Mike -
Just some Baby backs on a Tuesday
They look plenty moist to me! Nice plate! Mike -
First attempt at pork belly burnt ends.
They look awesome Dan! Great job and congrats on the ride! Mike -
First attempt at pork belly burnt ends.
I've never cooked pork belly. Once that fat starts melting, I would think the process would go pretty fast. I'm picturing cubes of bacon in my mind, and i would want most of the fat rendered, but i may be completely wrong! Hope someone with experience chimes in. Mike -
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Better than Jack Stacks BBQ
Those beef ribs look nice and meaty. It's hard to come by nice ribs around me, kinda like bones with some scraps of meat hanging on. Yours look spot on! Mike -
Smoked my first whole turkey.
Turkey looks great! Why let it sit out for 2 hrs before smoking? I would be worried about bacteria. Mike -
Baby Back - Couple of questions
Great job! Beautiful color on the ribs and wings! Mike -
Beer Can Chicken vs. Rotisserie Chicken?
I get birds that weigh about 5lbs, and cook them 1hr 15 to 1hr 30 minutes. Breast IT 160. thigh 180. I don't brine and use creole seasoning or just salt and pepper inside and out. I loosly tent with foil and rest it for at least 30 minutes before carving. A full chimney of charcoal and upper... -
