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The Sear-a Rator!
Looks like somebody won't be getting their $15 back! Nice fab work.- zdave
- Post #17
- Forum: General Discussion
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Smoking pork for tamales
I've been thinking of taking a cornbread direction with the masa--maybe some honey? I was also thinking about some real butter to replace a portion of the vegetable oil (I know a purist would use lard). To kick some spice into the masa, I thought about throwing a few chiles in with the pork... -
Smoking pork for tamales
Hi folks. As I mentioned in my intro last week i plan on smoking a pork butt to use for tamales next week. I am thinking I will keep with a BBQ theme on the tamales rather than a more traditional one, and fill the tamales with a mix of pulled pork, bbq sauce, and assorted grilled chiles for... -
Checking in and saying "Hello"
And sorry, welcome to the board! I hope you like the GOSM. I'll likely plan to pick up something along those lines in the next year or so. -
Checking in and saying "Hello"
Good advice, I hadn't considered that. It's definitely a best practice. Although, as long as the other stuff reaches 165 degrees (fully cooked for chicken) you should be OK. Food safety is something that so many people are concerned about when they go out, but forget about at home especially... -
New Guy in Buffalo, NY
Not only are pork butts forgiving, but they're generally pretty cheap, so you can forgive yourself as well! -
My Grill and a Smoke Pouch
It sounds like you're good to go. Did you get enough smoke? I actually just throw my pouch of wood chips or wood chunks directly on top of the grate, but that's for indirect cooking. My grill also has the heat shields that are reversible--you can turn them upside-down for a "basket" to hold...- zdave
- Post #2
- Forum: General Discussion
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The best Green Beans you ever had!
To clarify--I did use fresh green beans from the produce section, but they looked a little tired. It is January after all--not sure where they came from. I was expecting to have to look for frozen.- zdave
- Post #7
- Forum: Side Items
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Mile High Smoking
Q-view as promised, sorry it's from my camera phone. Came off the grill at 192 after 15 hours, definitely slowed by the overnight temps here and the breeze that kicked up in the late morning. I had the time so I didn't try putting any more heat to it. I used 1 out of the 3 burners on my grill... -
The best Green Beans you ever had!
Bump--I tried this recipe (at about 1/2 size) yesterday and it came out real nice. I used a wok rather than a stock pot and it worked great. I can't wait to try it in the late summer with fresher green beans.- zdave
- Post #4
- Forum: Side Items
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Mile High Smoking
Thanks for the warm welcome. This pork butt is taking a little longer than I expected, but it did get pretty cold last night. I wrapped at 180 a few minutes ago and hopefully it will come off the grill/smoker around 2pm. I'll see if I can snag a pic then, and I'll definitely grab a few of the... -
Mile High Smoking
Hello from the greater Denver area. I'm Dave and I've been dabbling in smoking for the last couple of years, but the bug has bitten me lately. I have a small Brinkmann charcoal water smoker, but I've always had trouble getting the temperature hot enough. So for the past year or so I've been...
