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  1. Meat Man Matt

    Temp won’t increase

    Still sounds like a regulator to me. They are cheap and easy to replace.
  2. Meat Man Matt

    The Pawn Stars BBQ Joint

    Haha. You're going to have to expand on that one.
  3. Meat Man Matt

    Fish camp feast

    To be fair, there's generally a healthy amount of ABTs consumed before the butt is served, and around half of the crowd is usually kids.
  4. Meat Man Matt

    Pork and then more pork!

    That is one serious smoker! Fantastic looking cook, too. Every bit of that looks delicious. Do you stir some more seasoning into the pork after you pull? Pic looks like you've got something more dusted in there, and I hadn't really ever thought of doing that before.
  5. Meat Man Matt

    Fish camp feast

    Wow. You put a hurting on all that for six guys
  6. Meat Man Matt

    2 First cooks

    Sounds perfect. You will probably end up trying lots of different combos, but one thing you will learn is that it is virtually impossible to screw them up. If you want hotter, don't be so thorough depending. If you want mild, get every last seed.
  7. Meat Man Matt

    Fish camp feast

    4 racks and 2 butts?! That's a lot of food. I am usually able to feed around 20 with a single butt and sides. You must have had a big party, I can only imagine the beer bill, haha.
  8. Meat Man Matt

    2 First cooks

    Looks just like the ABTs we make. We bake them though, we don't need the toothpicks that way. Either way, I can guarantee they were delicious, what do you use for the stuffing? We do spicy ranch mix mixed into some cream cheese. Steak looks good and we like to grill our corn husk-on too. Nice cook!
  9. Meat Man Matt

    Pork Belly Pulled Pork Tacos

    I never thought of pulling pork belly. I bet that was some good eating!
  10. Meat Man Matt

    And Today Is.................

    Hahaha!!! that's exactly how I feel about pumpkin pie. And that's the polar opposite of my fishing partners. Not sure I understood the catalytic converters one though. Thanks Ray!
  11. Meat Man Matt

    2nd go at Tri Tip

    Looks to me like it's cooked perfectly. I like my beef on the rarer side. I haven't smoked a tri tip yet. As a matter of fact I have only cooked one. I followed a recipe that had me season with salt and pepper, sear one side on an oiled cast iron, then flip over and straight into the oven...
  12. Meat Man Matt

    St. Louis Ribs...

    Yep. Going to buy a couple racks of ribs tomorrow. Foregone conclusion... Great cook. I'm going to assume that nobody left your house hungry!
  13. Meat Man Matt

    How to Slow Cook Boston Butt (bone-in)

    Lots of great advice already. I definitely wouldn't recommend trying to slice and serve right off the pit. This robs you of the rest period, which I find to be paramount to the quality of the finished product. I, too, love the running smokers contribution to the atmosphere of a gathering, and...
  14. Meat Man Matt

    First try with smoker

    Wow. I remember your post about acquiring that beast, was hoping to see you fire it up soon. And fire it up you did! Congrats on a successful cook with an unfamiliar toy, and of course, it all looks great!
  15. Meat Man Matt

    Bacon Potato Dome ( bacon wrapped scalloped potatoes ) lots of pictures

    Maybe we should be petitioning the moderator to add a "love it" button, because "like" just doesn't do it! It's a shame that the wife and I are on a super low carb diet right now, or I would have already given this a shot. But this is one I won't be forgetting anytime soon. My dad makes some...
  16. Meat Man Matt

    Newby to pork butt...help

    Not to blatantly repeat all the advice you've already gotten, but I guess I kinda am. I always brine my pork butts, then cook to somewhere around 160-170, when I get a noticeable stall. Then wrap tight in foil. After the wrap, I will not open the smoker again until 203 degrees, at which point I...
  17. Meat Man Matt

    Here's how I spent my morning

    Looks fantastic. Nice smoke ring. You certainly did well! We do half loins quite often at my house, because they are such a quick smoke and always leave great leftovers. I always brine mine overnight the night before in a simple brine (with plenty of rosemary) just to make sure it stays super...
  18. Meat Man Matt

    Culture Clash!

    Creative! Looks like a fine meal to me.
  19. Meat Man Matt

    My take on "Pickled Mustard Seed" ( Caviar ) On a Mozza Burger

    Wow. This is a fantastic idea that I have never heard of. I'm not a fan of B&B pickle flavor myself, but I could absolutely see how you could make whatever flavor suits you with this. Anytime I eat a sandwich from Jimmy johns, I always get their "Jimmy mustard", and my favorite thing about it...
  20. Meat Man Matt

    Hi there, I'd like to share the Bluetooth Grill BBQ Meat Thermometer & Instant Read Thermometer IHT-1P with you.

    I have the 4XS. I really loved it the first few times I used it. The last 2 smokes, however, it doesn't seem to want to connect via the app. I am hoping it's just my stupid phone, or maybe a defective unit. But I would still recommend buying one, as I have heard virtually no complaints from...
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