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  1. Parshooter

    Nitrile

    Bought some 6 mil gloves from Amazon, $17 for 100.
  2. Parshooter

    BBQ joints, Anderson

    Hello, I'll be in Anderson mid August and want to have some great Q. Any suggestions ? TIA
  3. Parshooter

    Third time's a charm...

    "I personally am not a fan of holding in a towel / cooler ." I'm sure there are situations where that is a good method. This was not one of them.
  4. Parshooter

    Third time's a charm...

    Well, you are a gator so.... JK, I grew up in Gainesville.
  5. Parshooter

    Third time's a charm...

    I went with Chilerelleno's suggestion on temp for slicing a chuck roast instead of pulling it. His sure turned out great. See below. I still think it was the time in the towel that did me in. Yes'sir, sliced beef or pork needs to be a little firmer, so its done at a lower IT and it...
  6. Parshooter

    Third time's a charm...

    hopefully. This is the second chuck roast I messed up. At least each time I know what I did and not to do it again. Dry brined for 14 hours with dry rub. On to the smoker at 250, spritzed after 2 hours. Wrapped at 165, in foil, with about a quarter stick of butter. Took it off at 185...
  7. Parshooter

    Sliced Chuckies

    So Mr. chilerelleno, noticed you pulled it out at 185, not 200 like all the recipes I've seen. Is that because you sliced it instead of pulling it ? I'm doing one this weekend and am trying to get as much info as possible. TIA
  8. Parshooter

    crazy sandwiches

    When I was a kid, I would make mustard and ketsup sandwiches, on white bread.
  9. Parshooter

    Trying Jerk style ribs.

    Looks fantastic. Love me some hot jerk. What temp did you cook them at ?
  10. Parshooter

    Coconut Jerk Pulled Pork

    That looks stupid good. Where in Ohio are you ? I'll be in Port Clinton this weekend. Got any left ? ;)
  11. Parshooter

    Coconut Jerk Chicken Thighs

    Those thighs look great. I love Grace brand, the hot is really hot (which I love). Going to have to try this, but without the coco milk.
  12. Parshooter

    First rack of pork ribs

    I can be lazy also, but since this was my first time, I wanted to stick to the recipe. Might not wrap next time, but these turned out so good I'll probably just keep the same routine.
  13. Parshooter

    Pork Ribs

    Yes, wrapped in foil for the two hour session. Unwrapped and sauced for the final hour.
  14. Parshooter

    Pork Ribs

    I used the 3-2-1 method for St Louis ribs a few weeks ago. Turned out great. Three hours at 200, two hours at 225, then one hour at 225. So simple I thought I must have missed something. Nope.
  15. Parshooter

    First rack of pork ribs

    So same temps just skip the wrap ?
  16. Parshooter

    First rack of pork ribs

    Smoked some St Louis ribs Saturday. Did the 3-2-1 method. Rubbed with Hey Grill Hey's rib rub recipe. Three hours at 200, two hours wrapped at 225, one hour unwrapped and basted at 225. I used Pit Boss Hickory blend pellets and a smoke tube. They came out fantastic. Probably the best smoke...
  17. Parshooter

    Nostalgia - my 2 oldest Brinkmann smokers

    I had a Brinkman charcoal smoker back in the early 90s. I paid about $30.00 for it. I think all I did was whole chickens and hams (already smoked). Didn't know a thing about smoking but I remember everything turning out good. I then discovered golf and didn't have 8 hours to smoke anymore.
  18. Parshooter

    Live and Learn

    Funny thing is, I did make my own rub (from a recipe), just for this cook. Didn't even think about the salt in it.
  19. Parshooter

    Live and Learn

    Yes and no. I have heard to do this with poultry but with this roast, there was no salt on the outside. Not sure a rinse would have helped.
  20. Parshooter

    Live and Learn

    So my chuck roast smoke was a disaster. I read different recipies and watched a few videos. Got a 2-pounder, dry brined it, Kosher salt only, for 24 hours. Took it out of the fridge and it looked fantastic. No sign of salt anywhere on it. Patted it dry, did a light mustard slather so the...
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