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  1. superdave

    Catering business

    I have done a few events for friends for up to 40 people and have just asked for the price of my supplies.  Each event has included people from the party asking me for my business card.  When I entertain the idea of doing something formally, I think of the old family style approach where on a...
  2. superdave

    Smoking Two Pork Butts This Weekend

    They won't burn because they are touching the handles but because the air flow and heat tends to be convection around the outside of the cylinder.  More likely for those sides to dry out.  I'd turn them a couple times for more even cooking.  (180 degrees or 90 degrees a few more times)
  3. superdave

    Cheesy Potato

    This is a great recipe and can be made with Ore Ida cubed hash browns which will eliminate a lot of labor. http://www.food.com/recipe/potato-casserole-with-corn-flakes-35989
  4. superdave

    Prime Rib 1st attempt

    A nice French dip prime rib sandwich the next day is a lot less finicky about color.  Same with breakfast hash.  It all tastes great, regardless of color if used well.
  5. superdave

    So, what's the deal with "foiling"?

    I keep telling myself that one day I'm going to try the lazy way.  But it's like me picking a fishing lure, I always pick the one I have confidence in.  ;-)
  6. superdave

    BEER CAN CHICKEN

    How did it turn out?  I have done beer can chicken on my SI and sorry that I didn't see your post earlier.
  7. superdave

    So, what's the deal with "foiling"?

    I've never had a foiled butt take longer than 9 - 10 hours.  It isn't an 18 vs. 20 hour issue.  Folks can manage the smoke time or let the smoke time manage them.  Just my opinion. 
  8. superdave

    So, what's the deal with "foiling"?

    Osborn, how big is your pork butt? I foil my pork butts to retain the au jus, more tender, juicy meat and finishes quicker.  If you have any hope of eating your pork butt the same day, you will likely have to foil.  I put the pork in a foil serving pan with some liquid like coke or apple juice...
  9. superdave

    1st time smoking a brisket

    I'm also doing a brisket tomorrow and already feel awful before it even hits the smoker.  When I unwrapped the packer, it was a terrible piece of meat.  By the time I did some minimal trimming it was an abortion.  Since this is your first brisket, give yourself a pass if it doesn't turnout...
  10. superdave

    Best Smoker to Start

    I started with an electric and didn't care for it due to the inability to control temps. I went to propane and turned out years of great food on a cheap unit. I've recently been lured back to a high end electric and a little frustrated at this point. I love my propane.
  11. superdave

    Smoking ribs the day before?

    I'll even pitch the idea that the smoke flavor is more complete the next day. 
  12. superdave

    Cut brisket smoking time

    Since both briskets and butts will hold up in the cooler with towels for literally hours and hours, there is no problem with one coming off a few hours before the other.  I'm doing briskets and butts this weekend and probing everything. 
  13. superdave

    Brisket is dry and not very tender...what happened? (with pics)

    Because even the most seasoned veterans can have a bad brisket, I take no chances and crutch all my briskets to insure some moisture and tenderness.  True bark fans will protest but I'd rather have good meat. 
  14. superdave

    Brisket is dry and not very tender...what happened? (with pics)

    "Low & Slow" is the smokers credo to allow muscle fibers to breakdown while it cooks.  Fast cook of tough cuts of meat = tough, dry results.
  15. superdave

    Brisket is dry and not very tender...what happened? (with pics)

    The red flags were waving for me when you stated that a 12 lbs packer reached an IT of 160 in 3 hours.  While you've verified that your internal temp was believable, I would think the box temp is a mile off. 
  16. superdave

    Monster Beef Ribs slow smoked on #kamadojoe with a red wine reduction sauce and rub.

    It looked like you had a probe in them.  Did you pull at a specific IT?
  17. superdave

    Wood bark

    My approach to bark on the wood is just a personal opinion with no science to back me up but I tend to look at the bark to wood ratio.  For example, small diameter twigs have a greater bark to wood ratio than bigger limbs.  When I prune my fruit trees, I keep the 1 1/2" and larger stuff for the...
  18. superdave

    Winner Winner Turkey Dinner!

    My wife wouldn't let me buy anymore meat until I started getting the extra Thanksgiving turkeys out of the freezer.  Saturday, a 15# bird will be going in the smoke. 
  19. superdave

    Help on timing 11lb Pork Picnic Roast

    All the picnic cuts I've ever seen are much leaner than butts.  If you google, "picnic ham", there are 100's of hits for the cut used as a ham.  I find the texture of the picnic roasts to much denser than a butt. 
  20. superdave

    Help on timing 11lb Pork Picnic Roast

    I think of a picnic roast as more of a ham.  Is it typical to pull this cut? 
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