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  1. weekend smoker

    Question about Johnsonville Brats

    Johnsonville most likely uses Dextrose to sweeten their brats.  Most big sausage makers use this.  It is cheap and slightly less sweet that a regular high fructose corn syrup.   You can find Dextrose in some stores, and most all health food stores.   My recommendation would be to replace it...
  2. weekend smoker

    smoking chicken legs and thighs

    Flash, those chicken quarters look great. I did the skin side up at 250 for about 2 hours till they got to 167 F,  then cranked up to smoker to 325 for about 15 minutes to try to crisp up the skin.  Chicken came out good, but I am sure not as crispy as hitting them with some direct heat at the...
  3. weekend smoker

    smoking chicken legs and thighs

    Smoking some legs and thighs today, leaving the skin on.  Was wondering when I place them on the smoker is it better  place skin side up or skin side down.
  4. weekend smoker

    Char Griller Pellet Smokers

    Mustang, Did you get the CharGriller pellet smoker fixed?  What was wrong with it? Looking at the pellet smoker as my next purchase.  Was leaning towards the GreenMountain Daniel Boone, but stopped short of buying it when I saw how low cost the ChagGrill was with more space.   Now I am just...
  5. weekend smoker

    Difficulty cleaning grates?

    Why would you clean you grate?  Last weeks cooking always adds to the character of next weeks meal :)
  6. weekend smoker

    Question about Pork Butt cooking times

    Agree with the other posters that 225 is too low for the 90 minute per lb time you want.  I cook pork butt at 250 and it for the most part takes about 90 minutes per lb to get done, though I usually shot for about 200-203 F to make it easier to pull.
  7. weekend smoker

    Need recommendations for thawing ribeyes quickly!

    Here is your best bet for a good ribeye when you realize the ones you have are still frozen and you want to start grilling.........keep the the frozen ribeyes in your freezer to age a little longer, go to the store and buy some fresh cut ones to throw on the grill.   This method has never failed...
  8. weekend smoker

    Porchetta - bacon instead of port belly

    Did not get much response from the group on the substitution of bacon for pork belly when making porchetta, that worked out because it made me so nervous about the substitution that I had my son track down a pork belly at meat processor on Saturday.  Definitely worth the extra effort 6 hour...
  9. Porchetta - bacon instead of port belly

    Porchetta - bacon instead of port belly

  10. 2014 01 Porchetta.jpg

    2014 01 Porchetta.jpg

    • weekend smoker
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  11. weekend smoker

    Porchetta - bacon instead of port belly

    25 year smoker....first post.  Just found this forum Planning on trying to make my first Porchetta this weekend using a pork loin.   Has anyone tried using a bacon wrap on this instead of the normal pork belly?  If so any suggestions? In most supermarkets will not carry pork belly unless...
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