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Rub Question
I have doubled my recipies before with good results but when tripling you could tell the differance. I think it is because when mixing larger quanities I just didn't get it to mix together as well.- dforbes
- Post #12
- Forum: Sauces, Rubs & Marinades
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90 lb hog
Well last week when I was supossed to pick them up we had 6" of snow. I finally picked them up yesterday. I got three of them one was 90 lb the other two were about 120 lb. $25 each. It took me a little over 4 hours to process all three. I quartered one, halved one, and cut one up and packaged... -
Deal or no deal??
wish you were closer, Id say you made a heck of a deal- dforbes
- Post #17
- Forum: General Discussion
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90 lb hog
Looks like I can't pick them up till a week from sunday. Thanks for all the replys. Can't wait to get one on the smoker. I even went out and bought a new camera to take some pictures. I dropped mine last fall taking pictures of some fatties and spare ribs I was smoking. Dutch, I am not looking... -
90 lb hog
ran into what I think is a deal on a 90 lb hog. $25.00, so I ordered 3 of them. Now 1 is going on the smoker whole and I thought I would skin the other 2 and quarter them. I have processed lots of deer over the years but have never done a hog. Anyone have a link or any tips you want to send my... -
OT- Does anyone use an outdoor wood furnace?
Very nice site. I will be doing some looking around there. Thanks for the link. Dennis- dforbes
- Post #7
- Forum: General Discussion
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Poor folk smoker//Brisket dinner
I think smoked brisket acctually originated from poor folks. It was a cheap cut of meat given to slaves because it was tough and the rich folk couldn't figure out how to cook it. I must say it looks like you have masterd the brisket. Nice smoke ring and it looks tender and juicey. Great job -
Tools of the Smoke
a set of heavy duty meat forks, (pampered chef), bear paws, heavy gloves, propane torch. I would have to disagree with the camera for myself. I really enjoy being outside watching the fire with a stiff drink and a few friends. To me it is a big part of the smoking experiance. Dennis- dforbes
- Post #15
- Forum: General Discussion
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Pig Peckers, Fattie and lots of snow
You sure are dedicated to the craft. Great looking smoke, gonna have to try those. ps: please send some of that snow my way Dennis -
1st brisket is on with a question
put a steam pan in the bottom of the cooler and lay the brisket in it. you can put towels on top if you want, I just stick it in the cooler. When you take it out in the morning there will be juices in the pan. pour it into a bowl and put in the fridge. I would then slice my brisket but I usually... -
Hot and Fast Vs. Low and Slow
I have done it at higher tempetures with decent results when in a pinch. But in my opinon low and slow is the way to go. Dennis -
expecting a new addition to the family
congratulations!!! I just had my second one in 1985. You have a lot to look forward to. Dennis- dforbes
- Post #16
- Forum: For New Members
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Some of us will die.
i will give up my burnt ends and chared meats when the pry the tongs from my cold dead hands- dforbes
- Post #26
- Forum: General Discussion
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Test Your BBQ Knowledge
I got 9 out of 10. I also missed the finger meat question- dforbes
- Post #8
- Forum: General Discussion
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Pork Shoulder on Weber Kettle?
I have done several on a weber. I usually get the coals really hot then rake them all the way around the bottom of the out side of the grill evenly. them I put the butt in the center. I have never had to add coals so I am cooking at a higher tempeture than you are looking at but just adding... -
Whats the Dumbest thing you ever did Grilling, BBQ or
lets see!!! I am 53 years old. I have been grilling since I was maybe 15 or 16. at least 1 dumb thing a year, that would be a minimum of 37 really stupid things I have done. Believe me, I am getting off easy with that number. Well since I am an old geiser and my memory has started to fade let me...- dforbes
- Post #28
- Forum: General Discussion
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Fattie Question
time permitting I like to grind and season my own. I know when we get a hog processed we usually just get the sausage with what they call a salt and pepper mix, it doesn't taste anything like sausage, then I spice it myself. You might check your local butcher shop, I bet they have something...
