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  1. jaynik

    My 1st Pork Butt's Progress.

    I highly recommend the starnes bbq sauce that you can find by searching this site. Everyone who eats here prefers that on their pulled pork. Another tip is to get/make some cole slaw. So good... Let us know how it turns out!
  2. jaynik

    need some help?Question

    I understand the argument the others are making about mushy bark, but I've finished/reheated many in a crockpot which gets all sorts of fat in the bottom and people still really like it. Noone has ever complained!
  3. jaynik

    Coffee in my brisket dry rub....

    This sounded like a good idea, so I rubbed a small chuck with some spices and mixed in some coffee grounds. I have it on the smoker now, so will tell you how I like it!
  4. jaynik

    ABT stuffing

    I smoke a fatty (not that kind) and stuff the peppers with cream cheese, crumbled smoked fatty, and some cheddar. Wrap it in bacon and smoke!
  5. jaynik

    What happened to cooking with wood?

    Ah. The purity debate. I'd love to have enough wood and the right smoker to smoke that way, but I don't have either. Most of us are doing this for fun and good food.
  6. jaynik

    Ready For My 1st Smoke!!!

    Great cut to start on! You'll love it. Just make sure your day is clear so you can tend to the smoker! Can't wait to hear how it goes!
  7. jaynik

    Sand or Water???

    I don't use either. (piedmont water pan method)
  8. jaynik

    SuperBowl Sunday Smoke/Cook

    I'm glad someone started this thread! I was thinking about the same. Super Bowl Party Menu Smoked wings (frank's sauce on the side) non-smoked meatballs (neighbor) smoked brisket or pork butt smoked ABTs? macaroni and cheese kielbasa assorted chips B E E R
  9. jaynik

    Ribs do a body good

    I don't normally like spares as much, but you guys are making them look good!
  10. jaynik

    Spare rib delight...

    Dang Top, You're on a roll! Makes me want to do some spares!
  11. jaynik

    Chicken Wings

    I used very little of a store-bought chicken grill spice rub and let that soak for a couple hours, then smoked them until they were about done. I ate mine both with and without buffalo sauce. Both were excellent. I don't think you can go wrong! I'm planning on doing them up this weekend...
  12. jaynik

    Rubber Wings

    I smoked mine for about an hour, Saturday night, then Sunday afternoon, I heated them in the broiler to make sure they crisped up A-ok. They turned out great. (my wife loved them!) Maybe give that a shot next time.
  13. jaynik

    I fought the brisket and the brisket won

    I've messed up a few briskets for the first day, but in the chili the next day, you can't beat it! The flavor of the brisket still holds up and for some reason, brisket grease is different from any other kind and really adds a wonderful touch to the chili... Once you've gotten it right, you'll...
  14. jaynik

    brisket cost - help pls

    It's expensive around here. For a small flat, it's around $15 - $20 USD when I shop at Sam's club. It's one of those things though that when you want it, you'll pay whatever for it... it's that good when you get it right...
  15. jaynik

    MD Fatty and ribs

    Sounds good Lance! Anything's better with crab meat!
  16. jaynik

    Christmas Eve Brisket

    Looks great! I've never pulled a brisket! How does it compare to traditionally sliced?
  17. jaynik

    2007 Christmas So MD Stuffed Ham

    Sorry Bubba, but no. It's just something unique that freaks people out. :-)
  18. jaynik

    2007 Christmas So MD Stuffed Ham

    I posted this last year, and thought I'd just prove that I can do this twice in two years. Short story: corned ham, kale, cabbage, celery, onions, cayenne, pepper, salt and mustard seed and one good knife. It's best served cold on some white bread with a little mayo, salt and pepper. I can't...
    • jaynik
    • Thread
    • Replies: 6
    • Forum: Pork
  19. jaynik

    first Prime Rib with Q VIEW!!!!

    I'm interested to hear more of your impression of this. I've always preferred to sear/char a big hunk of meat like that. It seems like it would be just smooshy without the high heat to bring the pain. Let me know. I just grilled one of those last night and it was pretty tasty, although I cut...
  20. jaynik

    Speed Brisket...w/a view

    a Kobe brisket!? That must have been expensive! Where'd you get it and was there any difference?
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