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  1. packplantpath

    bear claws (not the sweet things)

    Crap, now I want one, but I'm poor. Thanks. I'll have to pickup a pair eventually.
  2. packplantpath

    bear claws (not the sweet things)

    Anybody ever heard of these. Look interesting anyway. http://cgi.ebay.com/BEAR-PAW-MEAT-HA...QQcmdZViewItem
  3. packplantpath

    Is it ok to use aluminum in smoker?

    I wouldn't make a firebox out of it, but for everything else sure.
  4. packplantpath

    Drinking more......

    Geeze, I feel high class in this group..... I'm a big fan of a good IPA, single malt scotch (highland park is my current favorite), and good cigars. But, bud is my every day beer.
  5. packplantpath

    The Fat Cap Discussion Thread (Applies to Pork too)

    Heh, this one keeps coming back.....Sticky???
  6. packplantpath

    Gross! I just ate rancid ribs that were supposedly world-class. :(

    It's a hormonal byproduct that makes meat smell and taste off. It is noticeable in boars of some pork breeds more than others, and is variable within breeds as well. The genetics haven't been worked out last I read about it. Some high end pork restaurants require suppliers to only sell...
  7. packplantpath

    Pork Skin

    It's good that way, but I don't recommend doing it low and slow the whole time. After the butt/shoulder is close to done, that's when I take a knife and cut it off (really more like just wiggle it off). Then, move it to the firebox and it essentially fries in it's own grease. Just be sure not...
  8. packplantpath

    Gross! I just ate rancid ribs that were supposedly world-class. :(

    Sound to me kind of like boar taint..... We have found it appearing quite a bit more often lately in our area.
  9. packplantpath

    First disaster

    Yea, sounds pretty hot..... Ok for chicken and ribs I guess, but I'd hate to see what a brisket would have come out like. Heck, a butt may have been a bit tough with that kind of heat. There is no need to put a fire in the actual chamber with the meat. That's a sure fire way to get temps...
  10. packplantpath

    Home made smoker for brother in law

    Looks good, hopefully you can straighten it out. So, you got any sisters? I could use a brother in law like you!!!!
  11. packplantpath

    Namebrands

    Crap, smithfield owns the world around here now..... Make some good pork though. Once upon a time, we drove down to Clinton to pick up a 1000 gallons of pork fat from the plant. We used it to add a little fat to the hog feed. Not sure if they still let em do that or not since the mad cow...
  12. packplantpath

    Cookin' for the Whole Town

    "You gonna do something or just stand there and bleed?" Sorry, lawdog puts me in a mood to watch tombstone again. Looks like good fun, wish I could come.
  13. packplantpath

    Namebrands

    Lundy's packing plant is I believe in Clinton NC. I think it is now owned by Premium Standard Farms, but I'm not positive on that either, Smithfield foods may have bought them. Most packing plants label things for other brands, you just got the house brand. Example, Carolina Turkey (just 10...
  14. packplantpath

    When/Where did you get your FIRST taste of REAL BBQ?

    Grew up in eastern NC doing the pig pickens at least 2 times a year. The rest of the time, Wilbur's and Grady's BBQ was 10 minutes down the road.
  15. packplantpath

    Equipment / wood question

    If using whole logs, wait until it's burning and just don't use charcoal. Should help some.
  16. packplantpath

    Help me select a smoker

    The simple carolina style method is to get a big oil drum, split it in two, weld some supports on and put a grate, cut a fire door, put it on wheels, and go. It's not indirect, but if you get one of the wider barrels and put coals down the side, and the pig in the middle it works great. It's...
  17. packplantpath

    EMERGENCY ???? Fat up or down????

    This one is a can of worms. I've only been on here for about 6 months, and I've never seen a thread where everybody agrees. Try it both ways. I couldn't tell a difference, but that's me. I'm sure some of the fat does melt through the meat, but like they said most just runs off the side...
  18. packplantpath

    Too much smoke!!! Help me out please.

    If you are worried about oversmoking, just fill the box once. Once you've seen how they come out that way, add more to your taste.
  19. packplantpath

    Not smoked, but darn tasty.

    Thanks, I'll give it a try one day. It's filed in the try me folder.
  20. packplantpath

    How much finishing sauce?

    I make up about 1 cups worth for a butt that size. I use maybe 1/4 of the cup to season a bit, the rest is on the side. People can always add more, but I add more spice than some and don't wan't it too hot.
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