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  1. fatback

    New Build -Trailer mounted reverse flow smoker

    BBQEngineer is my hero!
  2. fatback

    Pulled pork method

    alot of people cook ribs that way...I don't know why the plastic wrap doesn't melt, but it just doesn't. One of the more common recipes circulating the internet is allegedly one of Emeril Lagasse's. Go figure.
  3. fatback

    34 lbs. of shoulder and first qvue from fatback...

    It took a bit over ten hours. There may have been a stall period, but my charcoal basket freed me up to do other things, so I missed it if there was one. I think my cook time could have been shorter if I had rotated the top and bottom pieces earlier and/or sooner. The bottom two pieces of meat...
  4. fatback

    34 lbs. of shoulder and first qvue from fatback...

    First things first...as if it doesn't already require enough time and effort to make perfect pork BBQ, my hat is off to all of you folks who remain diligent with the camera throughout the process! I am hosting a party on July 3, and decided to prepare some of the food ahead of time once it...
  5. fatback

    struggling to post first qvue pics...

    we are in business. First qvue will roll out tomorrow.
  6. fatback

    test

  7. fatback

    struggling to post first qvue pics...

    thanks all.
  8. fatback

    struggling to post first qvue pics...

    I have been in the test forum trying to attach pictures...keep getting a message that my files are too big -- way too big. What to do? I have checked the FAQ's and other parts of the site for help, now I am asking you guys.
  9. fatback

    Reverse Flow Build

    ClinchMtn, you and BBQEngineer are my heroes!!! I am enjoying following your progress. fb
  10. fatback

    question about the "basic pulled pork" sticky above...

    Thank you.
  11. fatback

    question about the "basic pulled pork" sticky above...

    Do all you experienced smokers cook your pork butts fat side down? It just seems counterintuitive to do that when placing the fat side up would seem to "baste" the meat as the fat melts. Same for brisket and other cuts, too? Just curious.
  12. fatback

    New Build -Trailer mounted reverse flow smoker

    I am enjoying following this thread. Can't wait for an update. That is some fine work.
  13. fatback

    Have you smoked with Pecan

    I have used it a couple of time w/ Brisket, and I don't think I would do it any other way now. I typically use fruit wood w/a small amount of hickory with my chicken and pork, but it will be pecan w/ beef from now on.
  14. fatback

    question re shrimp in ABT's...

    Thanks, folks. mrs. fatback bought a frozen bag of those tiny, precooked shrimp, so that pretty much settled "cooked vs. raw" decision. I diced them up pretty finely, mixed with cream cheese, green onion, and seasoning salt. I did another batch with some diced grilled chicken, cream cheese...
  15. fatback

    question re shrimp in ABT's...

    Hi folks. No time to scour the forum for answers this morning. 2 quick questions here regarding ABT's w/ shrimp. Do you precook the shrimp, and if you have nice looking ones, do you leave them whole, or chop them up and mix them with the cheese and other ingredients? Thanks.
  16. fatback

    Pork Shoulder...

    I don't think you want to cut your own wood, as green wood doesn't burn well in general, and it's bad for smoking in particular. This is more of a question than a recommendation -- perhaps someone else here knows if it's a good idea -- but I bet you can get your hands on some olive tree wood in...
  17. fatback

    Butt Rub Needed for Tomorrow

    That rub is from a book entitled "Smoke & Spice", an excellent resource.
  18. fatback

    Need advice and encouragement for July 3 smoke for 100+

    Don't know if I will bring it with Qvue or not. I have not tried to post Q-vue pics before, and I don't need any additional challenges. I am taking my first run at ABTs on Saturday, and could use that as an opportunity to figure out the Qvue thing. We'll see.
  19. fatback

    Went Whole Hog With Arnold

    Thank ya much.
  20. fatback

    Went Whole Hog With Arnold

    Great smoke and great pics! There should be a separate whole hog forum. Where was the fire? Under the drip pans? And why the foil liner at the very bottom? How often did you have to add to the fire?
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