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smoking baked beans at tail end of pork butt smoke, few questions
maybe it's a combination of the temperature and the smoke? I don't know, I could have just gotten some bad info, but I saw in a couple of places that too much smoke could give the meat a bitter taste and/or make it tough or 'hammy' (when it comes to pork). WHen I looked around a little more it... -
smoking baked beans at tail end of pork butt smoke, few questions
Going to a family bbq this weekend, planning on bringing some pulled pork and dutch's wicked baked beans. I planned on doing the beans in the last few hours of the pork butt smoke, but I also remember reading a while back that you should stop adding smoke at a certain point for the pork, and... -
SoFlaQuer's Finishing Sauce (For Pulled Pork)
I'm planning on doing this for a 7lb butt for a family picnic this weekend. Anyone have a rough estimate of how much to use for that? He mentioned that the trick is not to use too much as it will make the meat mushy, but I dont' want to use too little either :)- manman
- Post #49
- Forum: Sauces, Rubs & Marinades Sticky
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SoFlaQuer's Carolina Mustard Sauce
Tried this last night, but I think I might need to work on it a little. Overall came out good, definitely tastes good, but after sitting in the fridge it was VERY thick, almost too much to pour. It says to simmer at /least/ 30 min, what would you say the most should be? I went about 35-40 min...- manman
- Post #47
- Forum: Sauces, Rubs & Marinades Sticky
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bagging up pulled pork
One thing I've never understood is the 'danger zone' thing after meat has already been cooked. I thought the point of that was to kill bacteria on the raw meat by getting the temp up fast enough. Once it's already cooked and the temp drops back down what is the added danger? I've never really... -
A somewhat scientific experiment. (Updated with Q View)
I think the truth is that the real focus of the experiment was the age old question of "how much good BBQ can we get in our stomachs today", and it looks like it was successful. I will never get tired of running that experiment. -
North Carolina sauce for pulled pork ?????
Thanks, much appreciated. Hmmm homemade huh...sounds like another learning experience coming up. -
Pulled Pork Leftover Ideas
Smoked some last night for dinner, and this morning I made pulled pork breakfast burritos :) just basic eggs cheese and some onion, but if I had some diced potatoes I imagine it would have been even better. Now that I'm typing this I realized I forgot the hot sauce! Oh well, guess that means... -
North Carolina sauce for pulled pork ?????
I'm going to be picking up some Apple cider vinegar for a pulled pork finishing sauce and thought I might try the above sauce as well, can you give me some examples of the good stuff vs the "cheap crap"? Any way to tell the difference besides price? If I go somewhere that only carries the... -
A somewhat scientific experiment. (Updated with Q View)
Out of curiosity, did you taste much smoke flavor in the marinated ribs. I thought I read on here that marination prevents the smoke from being able to penetrate properly and rendered the smoking pointless (actually someone also told me that directly in a thread about smoking brats )too. Even... -
Pork Butt Q view + questions
Thanks bomftdrum. I've heard people say this makes the bark too soft for their liking, and from my personal tastes I think I would be in the group that doesn't like that as much. But the fun of outdoor cooking besides the great food is trying new things- so I shouldn't knock it till I try it... -
Pork Butt Q view + questions
Oops, thanks for catching that, meant to say 190s-200. The probe itself gave me exact temps, what I meant to say was it was an average from checking different spots (using thermapen). From what I read (and it makes sense) since it's a large piece of meat with different compositions you won't... -
Pork Butt Q view + questions
Outcome of my earlier thread with some temp problems here http://www.smokingmeatforums.com/t/126068/wsm-running-too-hot-solved Well, things still turned out pretty good- I was lacking on remembering to take/include qview pics in my last few posts so here it is! I also had a few follow up... -
WSM running too hot... [update]
EDIT: removed this post and moved to a new thread as the issue was solved and this is not really the section for qview / meat specific questions.- manman
- Post #5
- Forum: Charcoal Smokers
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WSM running too hot... [update]
Thanks for the response, I'll give your methods a try some time. I could definitely have some holes in my method, but the thing that was most crazy to me is that I use the same method every time and have never really had a problem with the temps getting away from me. Once or twice I've started...- manman
- Post #4
- Forum: Charcoal Smokers
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WSM running too hot... [update]
welp, after they got above 270 again I went ahead and did the same thing again, removed even more lit coals to the point where I definitely thought the temp would be lower- there were really no more large concentration of lit coals although some of the unlit might have had some under them...- manman
- Post #2
- Forum: Charcoal Smokers
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WSM running too hot... [update]
I have never seen this before... Maybe I put too much feul this time as I'm only doing 1 pork butt vs doing 2 last time. But I thought I was doing everything right- almost full ring unlit with a hole in the center, only about 20 lit coals. Shut down the vents to 25% at around 215-220. Temp...- manman
- Thread
- Replies: 12
- Forum: Charcoal Smokers
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Dutch's "Wicked Baked Beans"
Well, not that there was ever any question; looks like this recipe has been proven time and time again... but just wanted to stop in to say that I tried these for the first time today, and they were a hit! Used fresh pineapple since they had some at the store by my house, but had to cut out...- manman
- Post #297
- Forum: Side Items
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First time doing brats; a little simmer a little smoke. Opinions?
Thanks for the opinions everyone...man it was a tough choice. Maybe I'll try both ways, we have all day :) I think for my first try I'm gong to try the smoke to 160 and quick touch on direct heat for a little crisp + color and see how that works. Will try those other ideas too eventually... -
First time doing brats; a little simmer a little smoke. Opinions?
Doing a small informal cookout tomorrow. I'll have the performer going for burgers and the smoker going for Dutch's baked beans :) That last idea was an add-on after I had planned to smoke some thighs, but we might not have enough people to justify that...why ditch the beans though? :)...
