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rollin' fatties
I didn't take any 'mid roll' but it's pretty simple, I started by rolling the longest side at the top of this picture to the centre, then did the same with the bottom longest side. Then folded the two short sides in and patted the 'seam' with hands to seal until the seam line disappeared. Just... -
my first butt pork
I wasn't at first, yesterday I fired it up and held it at 225F and measured with my digital therm and an extra analogue one just to be sure and they (including the built in one) came out within a few degrees of each other. Right now I'm putting it down to very cold meat and maybe starting off... -
French Dip/Q-view
There's so many things I want to try and this is another one of them, I'll just need to step up my work out routine. It was designed with beer consumption in mind but it's going to need a rethink! -
FINISHING SAUCE (for Pulled Pork)
I used it too, I plan on using it again today. I would imagine it has a long shelf life due to the vinegar?- dalglish
- Post #155
- Forum: Pork Sticky
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my first butt pork
Ha I should have known about the one just east of 205, I probably drive passed it often in winter on the way to Mt.Hood. I need to get over to Cornelius pretty soon, there's an MG Spe******t (British sports cars) over there. Don't suppose you know anything about it? Edit: my mistake, it's in... -
my first butt pork
@Teeotee I did, there are no heroes left in the game these days but he was/is certainly one of mine. A gentleman off the pitch and a model pro on it; more rare than how a Texan likes his steak :) -
my first butt pork
Doing my second today, started it earlier this time and took the advice given. I got it out of the fridge a couple of hours before smoking and the temp is ramping up way faster, after 2 1/2hrs smoking it's already at 107F. @Lee Forst, I'm in West Linn which part of the Portland Metro area... -
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my first butt pork
Updated with pics, it total it took 14hrs which was a bit of an ordeal. I need to plan things better and not worry about it so much while it's smoking. It was so good I have to do another one! This time I'd like to start it late at night, that way I won't be waiting to be woken up by the therm... -
How Do You Charge?
personally I wouldn't want to make any money from a party my bro was having, I would just ask him to cover the costs of the material..the time taken would be my donation to the party... It really depends on what the party is for and who is there I suppose although I'd love to see video of you... -
GOSM Mods Finished!!!!!!!!!
Love the gas tank valve mod, I want to add one of those. I'm sure once I get confident enough to smoke things overnight I'll want to know exactly what my propane levels are.- dalglish
- Post #16
- Forum: Propane Smokers
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my first butt pork
yeah going to take it out and foil it at 160F, I haven't decided if I'll finish in the oven or in the smoker...summer hasn't quite arrived in Oregon yet! My other thermometer reads within a few degrees so no problems there. Beer run on the cards here too :) -
my first butt pork
I've followed meowey's step by step guide for this and have made up soflaquer's finshing sauce recipe. Right now I'm 7 hours in on a 4.5lb butt pork, I've read about the plateau but my concern is that mine did so at 126F, it actually peaked at 127F then dropped back down to 126F. It stayed... -
my first fatty
updated with new pics, it's superb so I've put another one on with a slight change to the mix. -
my first fatty
yeah will post pics when done. I'm on a number of forums for various interests and I have to say I've never experienced anything like this, I've gone from thinking about smoking a chicken to having a butt pork prepped and now doing my first fatty. The help so far has been outstanding, really... -
my first fatty
I'm guessing I don't need the water bowl, just fired up the smoker so is 225F a good temp to hold at? -
my first fatty
I can't wait to try this, kept it quite simple seeing as this is a first for me. 1LB Pork Sausage Mozzerella and Sharp Cheddar Cheese Portabella Mushrooms Caramelised Onions Green peppers Sprinkle of fresh sage and oregano Bacon I'll update with the finished article when I get to 160F? Should... -
new to the site new to smoking
haha, well I had enough sun to last a lifetime in San Jose as I lived there for 3 years before settling here. I'm going to post this in the sausage forum but here it is :- 1LB pork sausage meat, caramelised onions and peppers, portabella mushies, mozzerella and sharp cheddar cheese,sprinkle... -
new to the site new to smoking
I think might just do that, I'm like a kid with a new toy and just want to get something going. It looks like the prep time on a fatty will mean I can get smoking right now while my pork butt is rubbed, wrapped in plastic wrap and in the fridge for 12 or so hours. -
new to the site new to smoking
Just checked meowy's pulled pork step by step guide and there's no brining included. I'm just going to follow that to the letter then.
