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  1. blat

    first fatty attempt

    did a chicken fattie a few weeks ago and it was just ok, think I will try one 80 20 burger and see how that goes cause not happy at all with turkey was a bad night all around, after cooking fatties smoked 2 half butts, had always thought there was no way to screw up a butt but...
  2. blat

    first fatty attempt

    ok, turkey fattie just to dry, cooked to 165, to hot for turkey? or ground turkey to lean for a fattie?
  3. blat

    Simple Pork

    cooking 2 half " blade shoulder" aka butts overnight after I finish my fattie, freezing one of them in vacuum packed bags, question is freeze with finishing sauce or wait till thaw them out before finishing sauce?
  4. first fatty attempt

    first fatty attempt

    • blat
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  5. blat

    first fatty attempt

    oops forgot the pic
  6. 20131007_171120.jpg

    20131007_171120.jpg

    • blat
    • Media item
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    • Album: first fatty attempt
  7. blat

    first fatty attempt

    need an intervention, why oh why do I always overstuff my fattie, expecting a blowout. is nekkid turkey, sage, oregeno, chedder, mozarella, olives, garlic, onions, artichokes, and sun dried tomatoes
  8. blat

    Good deal or not?

    I got the 30 in analog, seems to work great after about 5 smokes, not much to tear up this one, alll metal, reasonably tight, paid $140 something for it. well insulated, well, no it will heat up to over 400, so while have not had a cold day yet, think they is plenty of...
  9. blat

    Here Piggy-Piggy Brine, Hawg Heaven Rub: 2 Butts, Recipes, Q-view (#1 sliced, #2 pulled)

    thanks 4los, also stole your wet dry approach to this smoke and turned out great.
    • blat
    • Post #40
    • Forum: Pork
  10. blat

    Here Piggy-Piggy Brine, Hawg Heaven Rub: 2 Butts, Recipes, Q-view (#1 sliced, #2 pulled)

    just prowling around and came up with a question after reading this thread and also had a problem wanted to see if ever happened to anyone else. firstly on this thread noticed 4los wraps his sensor wires in aluminum foil, obviously expecting to get more accurate readings. Do most of...
    • blat
    • Post #36
    • Forum: Pork
  11. blat

    Newbie in NC

    I find that " fall off the bone" is to done for me. perfect for me is just a little tug when you bite. but, yeah when looking at yo ur pics I am usually looking for a little more bone to be sticking out for me to call them done.
  12. blat

    Simple Pork

    oh yeah, from things I learned on this forum, on this one I used a water pan first half of the smoke and let things dry out second half of smoke.
  13. Simple Pork

    Simple Pork

    • blat
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  14. blat

    Simple Pork

    is really hard to mess up a butt, 225, till internal temp about 200, forget the exotic rubs, salt pepper onion garlic, and the other stuff later. I suggest get 1/2 of one, bone in to practice on. here is one that I did Friday afternoon, was supposed to be bone in, never found...
  15. 20130920_211324.jpg

    20130920_211324.jpg

    • blat
    • Media item
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    • Album: Simple Pork
  16. blat

    new maverick ET-733 due for release end of october

    great, just got one in the mail today, already obsolete
  17. Frozen duck

    Frozen duck

    • blat
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  18. blat

    Frozen duck

    ok, my duck goes in the brine for my first duck smoke. having my way with this duck, Lord knows it won't be that way on Saturday for my tn vols
  19. 20130912_192427.jpg

    20130912_192427.jpg

    • blat
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    • Album: Frozen duck
  20. blat

    Basic Pulled Pork Smoke

    When I had a smoke n grill I had no luck with chips or chunks unless on lava rocks closest to element
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