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  1. kboss714

    Will I have enough BBQ

    I am hosting my wife's birthday and I'm making BBQ. I will have about 50 people give or take there and I will provide the BBQ and I want to know how much I will need. Right now I have 3 racks of baby back ribs and an 8lb shank ham. I am planning on getting 3 more racks of ribs and a Boston butt...
  2. Smoked Brats Q View

    Smoked Brats Q View

    • kboss714
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  3. kboss714

    Smoked Brats Q View

    Last night I let my brats brine in New Belgium Ranger(IPA Beer) overnight and smoked them for lunch with smoked grilled onions and peppers. Smoked for 3 hours total then hit them on the grill for a little of the char grill marks. In the water pan I used the beer it been soaking in to keep giving...
  4. Brats 5.jpg

    Brats 5.jpg

    • kboss714
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    • Album: Smoked Brats Q View
  5. Brats 4.jpg

    Brats 4.jpg

    • kboss714
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    • Album: Smoked Brats Q View
  6. Brats 3.jpg

    Brats 3.jpg

    • kboss714
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    • Album: Smoked Brats Q View
  7. Brats 2.jpg

    Brats 2.jpg

    • kboss714
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    • Album: Smoked Brats Q View
  8. Brats 1.jpg

    Brats 1.jpg

    • kboss714
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    • Album: Smoked Brats Q View
  9. kboss714

    Finishing off a shank ham

    When I do a ham I glaze it with a whiskey glaze with about 2hours left in cooking I glaze every 30 minutes.
  10. kboss714

    FINISHING SAUCE (for Pulled Pork)

    This post is what I was looking for to find out what a finishing sauce was I kept reading about finishing sauces in pulled pork recipes but never know what they were so thank you.
  11. kboss714

    Welcome to my new life, Big John from Iowa

    Welcome and good luck!
  12. kboss714

    Digital meat thermometer question

    I get 199.7 when I do boiling water
  13. kboss714

    Digital meat thermometer question

    I live in South Denver and I have a Maverick BB-22 Professional Programmable Remote Digital Cooking Thermometer
  14. kboss714

    Digital meat thermometer question

    I'm smoking this weekend and I just checked to see if my thermometer is callibrated right but it's off by 13 degrees in boiling water and in ice water ifs off by 5 degrees. Do I just add 13 degrees to what it reads or what to make sure it's showing the right temp.
  15. kboss714

    Beer Brine

    I love to brine/marinade my meat before cooking and I know beer is a meat tenderizer. I've only used Guinness with pork but looking to exprand my repertoire of what beers to use. I want to know ideas for pork, beef, chicken, turkey and other meat you menjoy BBQing/ Smoking.
  16. kboss714

    Beer Brines

    I love to brine/marinade my meat before cooking and I know beer is a meat tenderizer. I've only used Guinness with pork but looking to exprand my repertoire of what beers to use. I want to know ideas for pork, beef, chicken, turkey and other meat you enjoy BBQing/ Smoking.
  17. kboss714

    New to this site and to smoking meat

    Welcome to the site. I'm new here as well. I love this site!!! It's the only site I use when looking up anything and everything BBQ.  There is great people who know a ton about BBQ as well as instructions and pictures to help guide you through the process. I use my crock pot for pulled pork if i...
  18. kboss714

    Beer Brine/Marinade

    I love to brine/marinade my meat before cooking and I know beer is a meat tenderizer. I've only used Guinness with pork but looking to expand my repertoire of what beers to use.  I want to know ideas for pork, beef, chicken, turkey and other meat you enjoy BBQing/ Smoking. 
  19. Easter Ham with a Whiskey Glaze (Q view)

    Easter Ham with a Whiskey Glaze (Q view)

    • kboss714
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  20. kboss714

    Easter Ham with a Whiskey Glaze (Q view)

    I know it a little late. But better late then never.  First off I used a Cooks Shank Ham about 8ish lbs. I always love to brine any of my meats before smoking it. In my bring solution I had salt, dark brown sugar, pickling spices, Guinness and whiskey. I let it it sit in the solution for 3...
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