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  1. N

    KBB on sale at Wally World

    Check your local ad...sale starts Sunday 3/30...36 lbs for $8.98.
  2. N

    Baby backs?

    I shoot for about 250º.
  3. N

    Baby Back Ribs (MMMmmmmmmmm)

    Good lookin' ribs Bear...Baby Backs finally went on sale here...$2.99/lb...grabbed a few racks...can't wait to cook em' up...MMMM!
  4. N

    Baby backs?

    I do the 2-1.5-1 for BB ribs. During the last hour, I use the bend test to determine doneness.
  5. N

    Bear's "Step by Step" Index

    Wow...Perfect!
  6. N

    Chicken Wings -- How many?

    About 80 (100 lbs raw) pounds of finished PP should be good but what do you mean by wings, a whole wing or wing parts. If whole, I would go with 2 per. 500 wings...man that's a lot a wings.
  7. N

    The Mini does Brisket

    Perfect...tender and juicy...
  8. Brisket2_zps26a86789.jpg

    Brisket2_zps26a86789.jpg

    • nivekd
    • Media item
    • Comments: 0
    • Album: The Mini does Brisket
  9. N

    Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!

    Brisket!
  10. The Mini does Brisket

    The Mini does Brisket

    • nivekd
    • Album
    • Comments: 0
  11. N

    The Mini does Brisket

    Yesterday, I saw a piece of Brisket that was just screamin' to be cooked on the Mini. Today is a perfect day to smoke a Brisket (is there a bad day?) so on she went. Little SPOG and Montreal seasoning and here she is about 3 hours in. More to follow.
    • nivekd
    • Thread
    • Replies: 2
    • Forum: Beef
  12. Brisket1_zps2bae085d.jpg

    Brisket1_zps2bae085d.jpg

    • nivekd
    • Media item
    • Comments: 0
    • Album: The Mini does Brisket
  13. N

    My MES was all smashed up :(

    Holy crap...your MES is a mess...not sure why they wouldn't just send you a new one.
  14. N

    170 degrees in 5 hours?

    Holy zombie thread...this things almost seven years old...
  15. N

    Fatty Sausage?

    I grind up some pork sirloin roast and spice it up based on the type of fatty. Usually pretty basic but I've been known to go a bit crazy with it once and awile. Pick up the 3 pound packs of bacon ends and add some of that for fat content.
  16. N

    Smoking meat/seafood/fish w/ Pinion Wood

    http://www.smokingmeatforums.com/t/111356/why-not-cedar
  17. N

    Smoking meat/seafood/fish w/ Pinion Wood

    It's up to you, but I wouldn't use any type of evergreen to smoke with. Don't like the taste of turpentine...  
  18. N

    1 st tri tip

    I hope you mean IT of 135º, I don't let my Tri Tips go past 125º. Then only a 30 min. rest.
  19. N

    Best Internal Temp for pulled pork

    Here ya go...Boston Butt Pulled Pork (Step by Step).
  20. N

    Accurate Thermometer

    I do use my ET-73 but if I'm going to have a thermometer intalled, I'd prefer it be accurate....just my OCD coming out...
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