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  1. TxwrightxT

    Collard greens for dinner!

    After a good soak on the greens I chop them up. I personally like to cook the full . But the lady of the house likes ’em chopped. I make sure to remove the excess stem. I like to pull the meat and bone out of the roux before I add anything else. then I add baby golden potatoes, more...
  2. TxwrightxT

    Ohio Man Sentenced for Intentionally Selling

    I say he got off light. Knowingly endangering the health of hundreds if not thousands of people! That’s sickening!
  3. TxwrightxT

    Collard greens for dinner!

    I usually add the greens about an hour and a half before I plan on serving. That way they don’t end up too overcooked. Absolutely! I think that would probably turn out great. I just use the salts because that’s what my crew likes. Btw I specifically use the celery salt in lieu of actual celery...
  4. TxwrightxT

    Collard greens for dinner!

    Got the greens soaking in the sink. They’ll be ready to go into the roux in a couple hours. This step is really more of a prolonged rinse. I throw the greens in the sink and fill it up all the way and agitate the greens. Let them sit for a few minutes. Then drain and repeat a couple of times.
  5. TxwrightxT

    Collard greens for dinner!

    Saved half my pork butt from yesterday’s smoke. 1 sweet onion, quartered, a handful of bay leaves, a couple tablespoons of minced garlic, a couple shots of Worcestershire sauce, a squirt of mustard, some Tony’s, garlic salt, celery salt, chicken bouillon powder, and a handful of carrots. add...
  6. TxwrightxT

    Pork butt on the Old Smokey

    I pulled it around 190-195. I know it was a little early, but I plan on using half of it to make a pot of collard greens for dinner tonight. So I didn’t want it to fall apart too easily. But sliced and chopped it was absolutely delicious!
  7. TxwrightxT

    Pork butt on the Old Smokey

    I really need to get some of those sweet meat claws! But in the meantime I’ll just stick to chopping my meats up. Here’s the finished product
  8. TxwrightxT

    Pork butt on the Old Smokey

    So my I.T. stalled at about 150. I went ahead and got rid of my drip pans and heat deflector and went to direct heat and turned up the fire a bit. I would like to have dinner sometime in the near future lol.
  9. TxwrightxT

    Pork butt on the Old Smokey

    Went ahead and wrapped it up at 145* IT. I’m starting to get hungry lol!
  10. TxwrightxT

    Pork butt on the Old Smokey

    Well it sounds like I’m just wasting good beer then. Water it is next time! lol
  11. TxwrightxT

    Pork butt on the Old Smokey

    A few hours in and things seem to be going much more smoothly than last week with the ribs! Went ahead and switched it to fat cap up. I’ve read differing opinions on this. If I was just grilling without anything to divert the heat, I would probably leave it fat cap down. Seeing as it’s my...
  12. TxwrightxT

    In the begining.....

    I started grilling with a 20 dollar Little Old Smokey. 15 years later I’m back to a medium Old Smokey . Now I’m just learning the fine art of smoking, rather than throwing pieces of meat over a blazing fire lol
  13. TxwrightxT

    Busy smoking!

    Busy smoking!
  14. TxwrightxT

    Pork butt on the Old Smokey

    Well I’m back at it this week! Trying out a pork butt today. Hopefully I’ll have some delicious pulled pork for dinner tonight! Does it matter what you run in your drip pans? I’ve been using beer cause there’s no shortage of that while I’m out here lol.
    • TxwrightxT
    • Thread
    • old smokey pork butt
    • Replies: 10
    • Forum: Pork
  15. TxwrightxT

    picture order

    So far I’ve been taking the pictures prior to writing my post. Then I upload from my saved pictures as I write my post. Which allows me to choose which picture I’m uploading. Then I just upload one at a time. Hope this helps!
  16. TxwrightxT

    First set of Spare Ribs on the Old Smokey!

    They were definitely delicious! Thankfully I have plenty of leftovers!
  17. TxwrightxT

    First set of Spare Ribs on the Old Smokey!

    Well it seemed more like I was fighting with my fire all day more than normal. But I got ‘em done! Turned out delicious!
  18. TxwrightxT

    Redneck Breakfast

    That looks absolutely delicious! Making me wish I ate breakfast this morning!
  19. TxwrightxT

    First set of Spare Ribs on the Old Smokey!

    So after much reading on this and many other forums about smoking meat, this is the setup I have come up with for the Old Smokey. any thoughts on improvement are welcome!
  20. TxwrightxT

    First set of Spare Ribs on the Old Smokey!

    Yessir! I use basically the same 4 spices on every piece of meat I’ve ever cooked. Garlic salt, seasoned salt, Tony’s, and lemon pepper. I also added some chili powder, onion powder and smoked paprika. Can’t wait to see how it turns out! Seeing as it’s almost noon here I better get the grill...
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