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Request for recipe
Meowey has a really good start on a rub. Usually, must rubs have equal parts sugar and paprika, with half as much salt. I prefer a sweeter rub for pork, and a saltier rub for beef. However, like Meowey said, find one you like, and tweak it to make it yours. Good luck, and let us know how it... -
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Foil at 165 or not
They just fell apart didn't they! Congrats on the butts, but how about some pics? -
Why I like This Forum
Cheers to you all! And I can't wait to get together with you guys for a smoke and a real drink! ;)- nmayeux
- Post #16
- Forum: For New Members
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Turkey breast, foil and cooler???
Bacon is good, and if you are wanting to use it, then do so! Ususally I cook turks for the healthy benefits (as I need something to off set the effects of pork!), and I like the taste of seasoned and crispy skin. I was just thinking you were using the bacon to offset the soggy skin. Like I... -
Foil at 165 or not
It is only white on the back. It was too hot for an apron, and the front kinda looked like one of those contemporary paintings! Nothing like heavy rain and Q sauce to spread a little color... -
Turkey breast, foil and cooler???
I would do like you said in your first post, but not use the bacon, and add bourbon to your apple juice. I foil my turks when they get the color that I like, and resting in a cooler never hurt anyone. To get crispier skin, just raise the temp during the last part of the cook. Maybe you could... -
Foil at 165 or not
I'm not a big fan of cooking in the rain, and an oven and a new drink is a great way to save a cook! -
Why I like This Forum
All, Things have been really busy lately in my life, and cooking is one of the few escapes that I have to really get away, but still be with my family. I post on several boards, but lately, I have really come to appreciate your company more than the others. I guess I started wondering why...- nmayeux
- Thread
- Replies: 16
- Forum: For New Members
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maverick problems
Yup, that sounds like a trashed probe. I keep a couple spares on hand for just that situation.- nmayeux
- Post #4
- Forum: Meat Thermometers
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Curing the dragon
Sorry about the pit being stolen, but is sounds like you have a brand new pit on your hands. How about some pics?- nmayeux
- Post #2
- Forum: Wood Smokers
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Foil at 165 or not
I believe in using all the tools in your box! Foil is great for helping to control flavor, color, moisture, and mess. Here are a couple pics from my cook last weekend, and you can see both my butts and brisket foiled under the ribs. -
First try at ribs
Ribs look great, and you have some really good advice concerning foil! Also, nice pics. -
HAPPY BIRTHDAY, DUTCH!
Happy B-Day, and Sorry I'm late!!! Hope it was good!- nmayeux
- Post #14
- Forum: For New Members
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Peaches and Pigs, Kennesaw, GA
Enough already?- nmayeux
- Post #21
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Peaches and Pigs, Kennesaw, GA
And some more...- nmayeux
- Post #20
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Peaches and Pigs, Kennesaw, GA
A few more pics!- nmayeux
- Post #19
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Pork butt and beans
I'm glad you have the order right, with the butt over the beans! That combo really makes a difference with the dripping added to the beans. I'm stuck at work, so no Q this weekend. However, I might need a break from cooking after last weekend... -
Cherry Wood
No problem. Just let me know what you need and I'm in! Maybe we could try this with booze...- nmayeux
- Post #8
- Forum: Woods for Smoking
