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Pulled Pork...My 1st attempt
Once you foil it, the smoke can't get to the meat, so it would be pointless.Most smoke effect will come int the 1st couple hours. -
First smoke - ribs - TRAGEDY!
4.5 hours at 270, they should be done. 6 hours is only going to be the right time at a lower temp. -
Smoked Pork Shoulder Didn't Pull Apart
Shoulder and Butt are the same piece of meat. There are two cuts commonly sold as pork shoulder though. One is usually named pork butt or Boston butt, but is sometimes just called a shoulder roast. The other is a piece that looks like an untreated ham. These are usually named a fresh ham... -
My ribs drama continues...with Q/view
Can tell from looking at those ribs that they are just not right. They are some sort of trimming that is leftover after they processed the meat to make a higher cost cut. I would just stay away from those. -
How I Make CHIPOTLES i.e.smoked red jalapenos
Going to check if I can get my GOSM to run that low a temp so I can try this. I made an attempt a couple years ago but ended up with too much of a burnt flavor. Two questions..... Without a dehydrator, what should I do after putting the smoke on them? How do you make them into powder so nicely? -
I've been challenged!!!
Looking forward to the report. I had a cookoff once kinda like that with ribs. The other guy was manager of the Atlanta branch of a very well known fairly highly rated and priced restaurant chain. I smoked my ribs for hours before he and his family arrived. He pulled out some precooked...- bigwayne
- Post #25
- Forum: General Discussion
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Pulled pork tastes like pork roast
Couple notes from what I see you saying.... On the rub...a rub you like for ribs is too weak for a butt. If I use my rub for butt on ribs (mistake one time) the ribs are inedible. Think about the amount of surface area rubbed vs. the volume of meat. Also, on the GOSM, did you do anything... -
Corned Beef to Pastrami...
I did 6 of them this week. 3 of them were briskets and 3 were "round" essentially round steak roasts. Cooked them all at the same time and same method. All came out well. The round is a tad bit dryer because it has less fat, but no difference in flavor. The round felt like a brick coming... -
Corned Beef to Pastrami...
There are some, usually more expensive ones, that are in the 200-400mg per 4 oz serving range. Most of the supermarket ones will be >1000 mg. The 400 ones don't need soaking. The ones over 1000 will. -
First try at Pastrami...
Does your "normal rub" have much salt in it? Pastrami spice rubs usually do not include salt since the meat is salted during the curing process. -
First CBB, only second time smoking, first time withQ-view
Fine job for your second try. I just scored 6 corned beef marked down to under a buck a pound. Looks like a big batch of pastrami is on the way. -
Latest fattie
Got it from this guy in TX: http://www.diamondplatepits.com/photos.html Our event coordinator actually drove down there from near San Francisco to go get it. If you find his website, our rig is pretty close to the one he made for Dewalt with their logo on it. Stuff in the foil wrap is corn on... -
Need advice and encouragement for July 3 smoke for 100+
What are you using to cook with? You gonna have to do multiple sessions to fit it all in? You probably want to get stuff done ahead and freeze or refrigerate some or all of it. -
Latest fattie
Had to cook for a big event this past weekend so prepped a bit by making up a couple fatties, one of which survived to the event the next day. Got some local bulk sausage at the same place I got the sausages for the BBQ. This made a definite difference in the taste. Few notches up from your... -
Big Bob Gibson's BBQ Book
Chris Lilly is featured in this month's Souther Living as part of his book promotion I guess. "championship" pork butt recipe butt injection recipe dry rub recipe grilled potato salad Apricot-Pineapple Ribs- bigwayne
- Post #7
- Forum: Smoking Books, Videos, Magazines
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smoking beef ribs? What is the best method
Mojo criollo is also a good marinade for beef ribs if you like mojo. 275 is running a bit hot. 225-250 would be preferred. -
St Paddy's sale Pastrami
I had been wanting to try this for a while and seeing as St Paddy's day was this week, it was time. With the usual sales, this was a good week to try it out without breaking the bank. I picked up a couple extra corned brisket flats on Sunday and made plans to make the Pastrami on Wednesday... -
Pastrami W/Qview
You got me going. Me and a buddy are doing up four of them tomorrow night. -
interesting and troubling
Be careful if you start taking out inactive members as to how you do it. Another vbulletin based site I go to lost a lot of content when members accounts were deleted because all the threads they started got deleted as well.- bigwayne
- Post #23
- Forum: General Discussion
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Madrone, Tan Oak, and Pepperwood
Anybody got any info for this question? I now have access to some madrone. We used some to make a luau pit for a whole pig, which didn't turn out as well as we would like. While we were getting the coals going for the pig, we hung some game hens and chickens over the burning/glowing madrone...- bigwayne
- Post #6
- Forum: Wood Smokers
