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Chuckie with Qveiw
Hey Rick .... Looks pretty yummy.....thanks for sharing. -
In West Tennessee
Hey Jimmy, From the look of that new smoker....you must live in a pretty rough neighborhood....cuz it looks like Fort Knox.... Wasn't here when you were here last but would like to welcome you back anyway...sounds like you have a wealth of experience to pass on to those of us who (hopefully)... -
never smoked a fatty
Welcome to the SMF. Glad you joined and look forward to hear back from you regarding all the great fattie recipes that have already been shared! -
In Orlando...Do I Really Need A Smoker?
You have had some excellent advice and answers posted to your questions so all I can ad at this point is a heart welcome to the SMF. So....Welcome! -
Newbie Here
Hey Ian, Welcome to the smf. Glad you joined and look forward to seeing some tasty tidbits from your side of the pond. -
Moink Balls an Drummies
Was not familiar with Moink Balls but have something new to try now and I will have to check out our local Lowes and see about that drumstick rack as I like the way yours turned out. Thanks for sharing and inspiring!- tacman
- Post #6
- Forum: General Discussion
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CSRs for the father in law q-view **warning big pictures**
That is some mighty fine looking CSRs. Thanks for sharing. -
Short n Stubby Pork Loin, and Fattie Smoke
At an hour and 1/2 per pound (general rule) for pork....2lbs should take about three hours which is what my fatties usuaaly take to heat to 165 internal temp so you should be good starting them at the same time. As for a rub.... that is about as wide open and ended question as has ever been... -
Finally Scored Some Butt Q-View
Had a heck of a time locating any Pork Butt Locally but true to the addiction, I managed to score two 8 lbrs. in a twin pack from a local caterer who buys them buy the case in Anchorage (175 miles away)... Still can't believe no one else in town carries them on a regular basis. So I defrosted... -
Chipotle injected/rubbed/no foiled pulled pork
Thanks for sharing your qview. I like the idea of the chipolte. Unfortuneately, my family is still graduating from trainer sauce and I would be shot if ZI tried anything too spicy. They have gotten better though. I was floored when my wife actually asked if we could increase the number of... -
All Nighter Picnics w/QVIEw
Hey Cajun. Time is a relative thing.... you are pulling an all nighter...you satrted at 4pm....and it you are 5 hours into your smoke... and it is just now 6pm here in Alaska. Been smoking a Pork Butt all day and am anxiously (starving) awaiting my timer to tell me the internal temp has... -
Clodzilla is born!!
That is one fine looking piece of meat. Can't wait to see it done...But then, I have been smoking a Pork Butt since dawn and am starving so right about now...I want to see ALL meat in the done state. How's that saying go.... "Patience My A** I'm gonna go kill something! -
Cooking a whole pig - The Cowgirl Way :-)
Loved your editorial of the proccess. Unfortunately, like others, I was unable to enjoy the qview. -
Huge Injector
Well ya won't need to reload with that monster will ya!- tacman
- Post #9
- Forum: General Discussion
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My first pizza fattie, with lots of Q-view
awesome looking fattie and bacon weave. I was intimidated by the bacon weave until I tried it and found out how easy it was. As for rolling out the fattie in a ziploc bag.... I don't. The size of my family warrants using two pounds of meat for the roll and I have not found a ziploc big enough... -
Pork Sirloin Instead Of Butt?
Thanks for all the input guys. I actually ran into a caterer yesterday during a Live Remote we were doing at Napa and he told reccommended stuffing it as well and said he was familiar with the problem of finding pork butt locally and usually keeps a case ot two on hand for the business that he... -
Pork Chops Recipe
Hey Scarbelly, If you have them brined, I would reccomend just cooking them the way they are at 225 - 250 until you reach an internal temp of 155 - 160 as they will continue to cook for a little while after you remove them from the heat. A nice and tasty little twist for pork is to substitute... -
New to forum
Welcome to the SMF. Looking forward to seeing some of your work! -
Looking for Your Input
About the only thing I can add to what I have seen is a hearty appetite....so what time is dinner?- tacman
- Post #7
- Forum: General Discussion
