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Mustard on pork?
^^^^ Everything he said. The mustard taste cooks out - I've never even tasted the slightest hint of it. When I do my rub, I usually mix the rub and the mustard together to make a nice "rub paste" and spread that all over.- pdigg
- Post #7
- Forum: Sauces, Rubs & Marinades
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Need help pulled pork
I've definatley learned it's better to start earlier than later. Starting earlier, meat just sits wrapped up in towels longer. Thats a good thing. Starting later, house full of neighbors who are hungry and getting restless. Thats bad. -
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Me & Smoking
Welcome to SMF. Lots of great things going on here. The next best thing to smoking your own meats every weekend, is checking out what everyone else is doing! -
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new kid on the block says hello
Hey, welcome aboard. Anything you could possibly ask is probably listed somewhere here. -
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Smokin' Fans
Good for you man... I'm an on and off smoker, currently in off mode. I quit for two weeks, then a weekend will come and I hang out with the neighbors and smoke half a pack.. Then I stop again for a month... Drink at a BBQ and find myself bumming a few and lighting up... It's tough, but it's...- pdigg
- Post #2
- Forum: For New Members
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On-going project....
It's been said - But I will have to concur with not using dog waste as fertilizer. Bad bacteria is there.- pdigg
- Post #8
- Forum: General Discussion
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Can we call it something besides a fatty?
Meat blunt? BTW: Nice fatty... -
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First attempt at brisket this weekend
Nice job! Looks like some great eats! -
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temp/ probe questions
Couldn't agree more on this. Life has gotten easier and my food so much better since mine arrived two weeks ago.- pdigg
- Post #11
- Forum: Meat Thermometers
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My first Fatty
Bill - I have to agree with you there... Wow... Just got done with my first piece and this thing is nice. I see plenty more of these in my future :-) My fiance says it's the best thing I've done on the smoker. I was a little surprised by that. -
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temp/ probe questions
I leave the probe in for the whole smoke just because I don't feel like lifting the lid and loosing smoke/heat to periodically check what is going on. Ribs have always been more of a time thing for me and just how they look. I just give a quick peak and see how much the meat is pulling back.- pdigg
- Post #2
- Forum: Meat Thermometers
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My first Fatty
Well, it turned out just as I predicted it would... A big sausage meatloaf.. I have a problem with portion control. If I have to feed 3, I have enough for 6.. If I need to feed 10, food for 20... The last time I threw a party and cooked for 15, I sent every one home with lunch for the next day... -
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First Smoke? No QVue YET!
Welcome! Glad to have you aboard! And like BB said, stop by Roll Call when you get a minute and give an introduction.- pdigg
- Post #3
- Forum: Charcoal Smokers
