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1st Spare Ribs a Success!!!
Waaay good lookin eats there ABOMB. The post and q-view are fine too. -
Grilled Pork Tenderloin with Pineapple Glaze
Yes, please post the recipe.- k5yac
- Post #11
- Forum: Grilling Tips
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The Best Cinnamon Rolls You'll Ever Eat
Holy crap is right! No kidding... those look super! -
Grilled Pork Tenderloin with Pineapple Glaze
Nice looking stuff there Raceyb. I just made some chops with apricot sauce last night... that pineapple stuff might need to be my next attempt. About the Cowboy lump... any chance you can find Ozark Oak down there? If so, give it a try, I think you'll like it better than Cowboy. I pay...- k5yac
- Post #4
- Forum: Grilling Tips
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Grilled My First Fattie
Man, I love making fatties, but I've never tried fruit. I'm tempted to get some blueberries. -
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fatty
My estimates... 2 pounds of sausage filled with 2-3 cups of whatever you like, kept at ~225* should take 1.5 - 2 hours. Now, having said that, it is cold and breezy outside (in much of the US), so consider the fact that 225* may be difficult to maintain in your rig (not sure what you are... -
Pork safety question???
I hear ya guys... I'm really just kind of playing devils advocate, but I know I've been guilty of not putting things away or reheating in a timely manner. Oh, I never serve anything that is questionable... heck, I keep things clean and even glove up when transferring foods, slicing meats, etc... -
Do You Use A Drip Pan?
Never use a pan. It all just drains out the far end into a drip can that I discard. Is my pit a mess? Sometimes the bottom gets a bit grungy (thanks you ABTs), but I clean my racks before each smoke and if there is a lot of large debris, I just scoop it out and throw it away with the ashes. My...- k5yac
- Post #26
- Forum: General Discussion
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Greetings from Nebraska!
Welcome Charles! Glad you found the site. You'll have things figured out in no time by poking around here. -
Pork safety question???
I'm certainly not in favor of keeping that piece of meat, but a question... when we have a BBQ and we put all the food out on the table, should we start throwing stuff away after a few hours? I mean, I can think of BBQs, holidays and parties (not just my parties) where the food sits out for many... -
Who has a kegerator?
Well, perhaps you might save some $$$ in the very long run. I'll be honest, I'm paying $110.00 for a 15.5 gal keg of Shiner... that is about $.65 per 12oz glass. Not bad really, and much cheaper than the $7.00 per six pack I find at the store. The fridge? Free is good if you can find one (try...- k5yac
- Post #65
- Forum: Beer & Ale
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Who has a kegerator?
I filled my 5# tank about 7 kegs ago. I can't even tell that the needle has even moved... ought to push many more before I need a refill. A while back, someone here posted that they had pushed 20+ kegs on one fill. I can believe it. CO2 is cheap to refill ($7.50 here), so even if you don't get...- k5yac
- Post #62
- Forum: Beer & Ale
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Pork Loin and Fatty Q-view
One last shot... the plate. A 1" thick smoked chop with apricot sauce. The wife loved it. I guess I get to keep experimenting. -
Going to make my first fatty tonight. Question?
Yep, I say 165* internal too. Just finished one earlier that took the usual 1.5 - 2 hours @ ~225*. Be sure to let it rest for a bit before just cutting right in. Mine seem to hold together a bit better when I do that, but I don't wrap mine in bacon either, so that might help you out... not... -
Pork Loin and Fatty Q-view
Well, it's all done. Chubbalicious! I know it looks a little burnt, but it is just the sugars in my rub I believe. It has a real good (mild) bark to it. Sliced goodness. Still very warm, but cool enough to slice without making a mess. Pork Loin. I smoked for ~2.5 hours to 130* and then... -
Pickled Eggs
If you like the spots... put your pickled eggs in you pickling juice for a week (or more), then add a bit of food coloring, shake, and let em rest for another week or two. Makes for some strange looking spotted eggs.- k5yac
- Post #5
- Forum: General Discussion
