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Shooters 1st Hot Italian with pics.
Awesome qview Rick! Suasage is something I have been wanting to try and your post has moved the process up on my list. -
Pulled Pork On The Menu In Alaska
You are too kind my friend...I just had lots of time on my hands today being as my butt (pork that is....) would not thaw out and come to pulling temp...... I am 67 air miles from Anchorage (150 by road) on the Kenai Peninsula Where abouts are you trying to fly into? -
great price on ribs
Wouldn't mind scoring some ribs for $1.79 lb. They are usually quite higher here in Alaska.... However, I did make a score on Pork Butts recently at IGA for only .99 Cents lb. I bought 6..... can't ever have to much butt..... -
Pulled Pork On The Menu In Alaska
Oops....I proffed before posting and still missed the fact that it was 13 hours in the smoker not 3.....told you it was a Lonnng Day! -
Pulled Pork On The Menu In Alaska
It only took 3 hours but the pork butt finaly reached pulling temp. Here are a few pics including the sides....Fresh Cole Slaw and Dutch's Wicked Baked Beans! Thanks for sticking with me, Trust Me....I know it was a long day as witnessed by the mobbing I got in the kitchen while I was... -
Ribbed for her pleasure
Even in a self induced food coma (pulled pork finally got done), them are some mighty fine looking ribs! -
MikeSr on the Patio
Hey Mike, Welcome to the SMF! Sounds like you are in good company with those friends of yours and it will not be long before you will be sharing in the success. Thanks for joining us and I look forward to seeing some of your handiwork. -
Another Italian Beef Smoke, this time with Giardiniera
I suddenly have a hankering for Italian Beef.... Great job on the qview and finished product....it looked great! -
2 FATTIES W/ Que-View
Good job on the smoke and spreading the addiction! Loved the qview too! Thanks for sharing. -
1st Butt...but???
LOL.... you guys are fast, there was not a single post when I started typing my response and now there are a dozen.... I think you have all the info and inut you need to succeed Speedway! -
1st Butt...but???
Hey Speedway, that is a loaded question you have there. Let me see if I can break it down for you. The internal temp depends on how you want to serve it. If you are slicing, then you will want an internal temp of about 175. If you are going to pull it, then you will want to baste and foil it... -
Shooters Sausage Project this weekend
I like it hot and know what you mean about the sweet italian sausage. Let us know how it all turns out. -
Spare Ribs and Other items w/Q-view
Good Looking eats Jim. I am looking forward to trying the ABTs. -
Greetings from Ohio
Welcome to the smf and the only stupid question is the one left unsanswerd and there are lots of folks here who are more than willing to share what little we have learned on the journey! -
Newbee from Arizona
Hey Karl, From one outdoorsman to another....Welcome to the SMF! -
First brisket and Country Style Ribs
Hey Panda, Sorry you had so much trouble with your smoke today. Don't lose heart, and learn from each event and you will be the better chef for it. As for your pics....they look just fine on my screen and aligned the right way. Keep up the good work and I look forward to hearing of better... -
First pulled pork try.
Sounds like you are off to a great start. I am on the other end and waiting for the pork butt I threw in at 0630 this morning to be done. I have fought the wind, cool temps and a light shower or two all day. It is now 7:10pm and the family is about to mutiny on me... LOL Looking forward to... -
Baby Backs with Sugarless Rub
Nice looking (and meaty) slabs...what is it about that pink ring that makes a man's mouth water.....hear my temp alarm going off so I had better go check the pork butt..... -
Spare ribs (I hope) with qview
Good Looking Slab Of Ribs My Friend!.... If I waited for temps over 60 to smoke....I would probably only be able to smoke a few days out of the year...and then I would probably have to work those days....LOL... but I do here what you are saying. It has been in the low 60s all day and the wind... -
canadian bacon review with qview
Thanks for the awesome post and pics. After reviewing your post, I think I now have a plan for the tendrloin I have in the freezer.
