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  1. smokesontuesday

    Pork for 100

    BBQ Pork steaks in the St.Louis area. Here in Oklahoma it typically means you're getting smoked sliced pork loin or smoked country style ribs.
  2. smokesontuesday

    Boneless Butt

    Mesh? Do you mean plastic mesh or is it tied up with butcher's twine? If it's twine you can smoke with it on there. If it is plastic just cut it off and smoke away.
  3. smokesontuesday

    Pork for 100

    Them's figtin' words there depending on locale. Almost as bad as saying beans belong in chili when in Texas.
  4. smokesontuesday

    Pork for 100

    Gonna need more specific details. Pulled pork sandwiches? Sliced pork loin? Pork steaks? Pork ribs? What are you serving? What kind of sides will there be? 100 adult men? 50/50 adult men/women? Kids?
  5. smokesontuesday

    A couple days with Opa

    Awesome thread and memories AB. Point! My grandpa has been gone 16 years this month and this brought up great memories of times spent with him at the butcher shop. 
  6. smokesontuesday

    Curing and smoking first canadian bacon using charbroil vertical eletric smoker

    I wouldn't worry about the lack of moisture in the bag. Sometimes there is quite a bit. Sometimes there isn't much at all. I follow Bear's Step by Step and it hasn't steered me wrong yet. http://www.smokingmeatforums.com/t/238504/canadian-bacon-step-by-step-2015 You're using tenderloin instead...
  7. smokesontuesday

    Smoked Dried Beef with lots of Qview

    Just grabbed 5 pounds of Eye of Round (actually bought 15 pounds but the other 10 is going to jerky) during our local big meat sale to give this a shot. Couldn't pass it up at $2.99 a pound. 
  8. smokesontuesday

    smoking wood have you ever

    I don't know of any varieties of locust that are good for smoking. Black walnut should be fine, though I'd imagine it's a strong flavored wood. Like someone mentioned in that thread that was linked, if the walnut is of any size it'd probably be better sold to a furniture/cabinet maker.
  9. smokesontuesday

    seasoning a smoker- odd flavors

    When I smoke salmon (or any other fish for that matter) I put them on Q-Matz that are fish only and then put a drip pan underneath them. I've never had an issue with anything else smelling or tasting like fish.
  10. smokesontuesday

    What do you tell people when they ask about a smoker?

    Yeah. They run ~$800 to $1,000 here depending on whether or not you want the wheels. They've been around for ~40 years so they have to be good cookers but I just don't see it. There doesn't seem to be a lot of value to that price to me. You can do everything in a Webber Kettle that you can in an...
  11. smokesontuesday

    What do you tell people when they ask about a smoker?

    I just had this discussion yesterday with a coworker and it didn't go well. She asked what kind of smoker I'd recommend for her husband. Just like every other time this comes up with someone I asked what their budget was, how much tending they want to do, and how often they'll use it with what...
  12. smokesontuesday

    It's now evident that I'm traveling too much

    Back in the single days travel was alright. Now it is just time away from the smok.....wife and kids..yeah wife and kids.
  13. smokesontuesday

    Pulled Pork Question/Advice

    Don't think I've ever removed more than 5 or 6 ounces of fat from a pork butt. It's not like there's a ton of it left after cooking 8+ hours.
  14. smokesontuesday

    Pulled Pork Question/Advice

    I pull mine and add the rendered juice back in. Any fat that is still unrendered I keep for flavoring beans or whatever else. I don't like fatty bites in a pulled pork sandwich though. There is plenty of rendered fat in the meat itself when I'm done so I don't need the fatty bits for flavor.
  15. smokesontuesday

    Need some ideas on easy smokes

    Fattie and ABTs Country style ribs Sliced Chuck and chuck roast burnt ends Brisket will do fine in an electric but as you know it's a long smoke. Wings are quick but it's tough to get the skin right in an electric.
  16. smokesontuesday

    Stocking up on pork butts!

    Supposed to have butts for 0.89c / lb in a meat sale this next weekend at our local store. I'll be stocking up.
  17. smokesontuesday

    Boston butt on traeger

    Don't wrap if you want bark. Just let it ride naked the whole time. I usually start checking for bone wiggle at 200 and don't pull it till the bone completely wiggles loosely. Sometimes it is 200, sometimes it's 205. Just varies from butt to butt.
  18. smokesontuesday

    Very first Boston Butt.

    Looking good.
  19. smokesontuesday

    Butcher paper vs foiling

    Do what you makes you happy. Just don't run from the police when they show up.
  20. smokesontuesday

    Ribs taking too long?

    Nothing you buy is going to be "set it and forget it" out of the box like you're wanting. I've used smokers that cost anywhere from $89 to $3,000, be it electric, vertical, or offset, and I've yet to use one with an accurate factory thermometer. Buy a good wireless remote therm (Maverick...
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