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S&P baby backs!
Looks great with only salt and pepper, good though. dannylang -
Fire management question
Never tried the welding gloves, sometimes a new log falls off the coals, and I have a terrible time getting it back on with my trusty stick. dannylang- dannylang
- Post #4
- Forum: Wood Smokers
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Ribs and thighs . 2nd cook on the 26
Buffet at your house dannylang- dannylang
- Post #18
- Forum: General Discussion
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Help on a pork butt
Chef jimmy tried the butt this weekend using your finishing sauce, that’s the best butt I have ever cooked.THANKS dannylang -
Bacon for pork shots?
I have been wanting to try these, thanks for the info. dannylang- dannylang
- Post #5
- Forum: Side Items
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Brisket technique question
If your the pro I say do it your way! dannylang -
A Loaded Wichita, fully loaded
That’s a meal worthy of the grandkids, dannylang- dannylang
- Post #6
- Forum: General Discussion
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Scallops wrapped in bacon and smoked prawns
Nice looking meal there. dannylang- dannylang
- Post #4
- Forum: For New Members
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Fire management question
Wondering what you fellows use to pick up splits after they have burned a little, and you need to pull all the splits together in your smokers. My offset smoker is a pain in the butt to get your splits back together after it been burning for a while. I try to use my trusty ol poker, but it seems...- dannylang
- Thread
- Replies: 8
- Forum: Wood Smokers
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Help on a pork butt
Will try these things this weekend fellows, thanks for your help, jiimyj, and gmc2003. dannylang -
Help on a pork butt
I have always had a problem with getting flavor deep into a pork butt, I inject, rub, still cannot get deep flavor into a butt. Looking for something else to help. dannylang -
Help on a pork butt
Jimmy’s does that make better tasting butt by doing that? Does it add more taste with the extra crust from 1/4 it? Dannylang -
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Help on a pork butt
Any one ever tried this Chris Lilly pork butt. dannylang -
3 meat smoke
Glen that a fine looking plate there. dannylang- dannylang
- Post #6
- Forum: General Discussion
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Help on a pork butt
I seen in the past, where someone cut a butt into 4 pieces and smoked. Trying to add more flavor to it by having more bark. I am going to try the Chris Lilly 5 time world champion pork shoulder injection then use Jeff’s Texas rub. Smoke at 225 degrees until internal temps reach 195- 200 degrees...
