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What kind of salt do you use?
Yea, I'm thinking kosher is the best. Dave, I wonder about weight when following a recipe with kosher, though. Not that I'm big on following recipes, but they can be jump points... So in thinking of weight and a typical recipe, I assume that the weights given may refer to table-type salt and... -
What kind of salt do you use?
So I'm outta salt and I've got a beautiful butt that needs to be prepped in the fridge. I've been working on my own rubs and just wanted other opinions on the best salt for rubs. I've been using kosher for quite a while and been fairly pleased. I brought back a few salts from Maui this summer... -
Anyone turn Butt Fat Cap to Chiccarons?
Trimmed the fat cap off my butt as one whole piece; anyone make Chiccaron's outta the fat cap? I'd like to, but I figured I'd ask before I smoked up the house while smoking up the back yard. -
So about these butts...
FLAVOR! I can get twice the butt at costco already deboned (and two came in a pack) - and that's all I'd smoke for quite a while. Then I jumped and started doing bone-in. I got roughly the same amount of (useable) meat, a more even meat temp throughout, takes about the same time and twice the... -
Oct Throwdow Voting!!!!!!!!
Wow, again, the presentations are AWESOME!!!- smokeusum
- Post #24
- Forum: SMF Throwdowns
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Smoke for a 3.2lb Pork Butt
Yea, I heard the Egg gets pretty hot pretty quick and can really hold their heat! Sounds like it all worked out in the end, though!! -
Smoke for a 3.2lb Pork Butt
Did it finish in the time you needed? Great job! -
Smoke for a 3.2lb Pork Butt
Where did you get such a small butt? PGSmoker64 nailed it! You can always bump your heat to 275 without loosing anything. No lie, I'm not pulling your leg! -
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WANTED - BBQ sauce recipe with fresh tomotoes
There are tons of recipes for making "ketchup" from fresh tomatoes which apparently most use as a base for making BBQ sauce - my next venture now that I've gotten down a good base rub. I was really surprised to find out how many use ketchup as a base and then start adding the same exact...- smokeusum
- Post #3
- Forum: Sauces, Rubs & Marinades
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Johnny Trigg and Myron Mixon recipes--UPDATED!!!
Oh, you're cute :) Do you honestly think that you got the master million dollar secrets at a $750 weekend class? I'm not saying you didn't learn great tricks and really good, useful information. What I am saying is you're being an ass and you have made you opinion irrelevant. You're lucky...- smokeusum
- Post #97
- Forum: Sauces, Rubs & Marinades
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Big Pig Jig Vienna, Georgia. Anyone going to be there?
I don't see the judging course they are offering, can you tell me where you saw it?!- smokeusum
- Post #6
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Big Pig Jig Vienna, Georgia. Anyone going to be there?
I'm sooo ready to go whole hog!!!- smokeusum
- Post #5
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Big Pig Jig Vienna, Georgia. Anyone going to be there?
We are dying to get kcsb certified... We could share a ride maybe? I got a nice big comfy car... What's the cost of the class!!- smokeusum
- Post #4
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Big Pig Jig Vienna, Georgia. Anyone going to be there?
Hey, I'm Interested in the judging course!!!! I'm guessing we're in the same area!!!- smokeusum
- Post #3
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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need help at the Jack in lynchburg
How exciting!!! How you got everything pulled together in time!! That was a serious mega event!!!- smokeusum
- Post #5
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help.
I think NewbSmoke has been infected, y'all! It's ok. Admitting your a smoker is the first step to becoming... A Better Smoker! Step 2. Recognize that the Smoke is in control! You can't force it, plead with it, rush it or slow it down! Gosh knows, we've all tried!! Step 3. Examine your past...
