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  1. petehalsted

    Chuckie way ahead on the score card...

    I have went quite a few rounds with Chuckie, and all 3 judges have him way ahead on the score card. I tried Poorman Burnt Ends, but they were definitely drier and chewier than we wanted, and I love my Pork Belly ones better anyway. I have done a few pulled. But the Mrs only likes here pulled...
  2. petehalsted

    Pork Belly Burnt Ends (step by step) and is there a PBBEA?

    Thanks everyone, first carousel ride for the new smoker! If you do try my recipe, try with my glaze. Between the honey and the blackberry jelly, they take on almost a candied profile. Plan to have left overs, pretty much failed again. Because the chuckie came off so late, the PBBE became the...
  3. petehalsted

    Bone headed mistakes...

    Tell me I am not the only one that makes some kind of bone headed mistake with every smoke. Yesterday I had two. First, was with my method of adding charcoal to the smoker. I have my camp chef 2 burner explorer stove next to my smoker. When I am running the smoker I pull of one of the griddles...
  4. petehalsted

    Think I figured out how to have Pork Belly Burnt End Leftovers

    Turkey Breast are out, and here's the post with the details Took way more than 3-4 hours I was expecting, having those 2 pans of PBBE in the bottom of the smoker for 2 1/2 hours really jacked with the cooking times on everything else. Chucky feels pretty dang tender but only at 170, if we have...
  5. petehalsted

    Couple of Boneless Turkey Breast

    Injection Recipe ================ 1 Stick Butter 2 Cups Broth 1 TBS garlic powder 1 TBS onion powder Steps 1. Rinse and Injected, leave net on them. 2. Rub with SLPOG (my version of SPOG except I do half Coarse Black Pepper and half Lemon Pepper) These are for the Mrs so I wasn't allowed to...
  6. petehalsted

    Think I figured out how to have Pork Belly Burnt End Leftovers

    ha Kris, guess I had smoke in my eye while typing Pork Belly Burnt Ends are done, I made a separate post with my step by step Here's a teaser
  7. petehalsted

    Pork Belly Burnt Ends (step by step) and is there a PBBEA?

    Is there a Pork Belly Burnt Ends Anonymous organization, I think I need a meeting I have my recipe down exactly as I want it, but that is in the MES30, this is my first time doing them in the All-Star with charcoal. Well apparently I can reproduce them on either smoker, these things are...
  8. petehalsted

    Think I figured out how to have Pork Belly Burnt End Leftovers

    3PM Chuckie Wrapped, Au jus pulled, 2nd Boudin Link consumed 4PM PBBE unconvered, drained, Glazed and back in to get STICKY
  9. petehalsted

    Short Ribs on Masterbuilt step by step?

    Here is a post from my last batch of beef ribs in the MES 30 that includes details of the cook
  10. petehalsted

    Think I figured out how to have Pork Belly Burnt End Leftovers

    First "FULL" smoke in the new smoker. Technically the SQ inches is not much more than my MES30, but the layout lets me get more in it. 2 Boneless Turkey breast going to be sliced for lunch meat. Chuckie going to be french dip sliders tonight Foil pan has veggies in it for au jus, I let them...
  11. petehalsted

    Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?

    There was a recent post (prob 2 or 3 weeks back) where someone had a brisket that was still not probe tender at like 203, and if I remember right the final pull temp for that brisket was like 207. The conversation was a real eye opener for me, I wish I could remember the title of the thread. The...
  12. petehalsted

    Newbie! Pulled pork question

    I think what you are describing is evaporative cooling. That butt was sitting in a sauna, sweating in pork juices and whatever other goodness you put in the pan. When you pull the foil, the surface liquid evaporates and cools the meat some. The same effect as you would feel if you were in a...
  13. petehalsted

    Weekend Teaser

    OK, I am along for the ride. Heck we started with Loin Chop nuggets as an appetizer, I can't wait for the main course.
  14. petehalsted

    Today's Smoke - Pork Shoulder

    Broke the rules... All I can say is, If loving you is wrong, I don't want to be right! That's for the PP, not the OP, LOL That pulled shot has great color, looks super moist, and has a great bark to meat ratio!
  15. petehalsted

    1st pork belly!

    The costco in St Louis has them as whole slabs and already sliced into strips about 1 1/2 wide
  16. petehalsted

    Reverse Seared Pork Loin Chops

    That sear box looks like it was a good investment, those chops look perfect!
  17. petehalsted

    Pollo a la Brasa

    That sounds right! I had to LOL that you think this addled mind has a chance at remembering the location and/or name of a restaurant from the late 90's. Heck I am lucky to find my way back from the restroom these days LOL Yep that reminded me of another dish we use to get there that had those...
  18. petehalsted

    1st pork belly!

    Have Hawaiian rolls, will travel....
  19. petehalsted

    Brisket Conundrum for Newbie

    Remember you are likely to loose 2+ pounds of fat when you trim that packer. Some of the advantages to packer you loose because you have to separate to fit in the MES30. But having that point for some "real" burnt ends is fantastic for sure! There have been several threads recently about how...
  20. petehalsted

    Best BBQ in Every State - foodandwine.com

    As a guy that travels full-time in an RV I am bookmarking this list Beast Craft BBQ (listed as IL but just on IL side from ST. Louis) is on my list to try while we are in MO for the next couple of months, I saw a story on the local PBS channel last week about them and they look legit for sure...
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