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  1. rc4u

    Pork butt stall

    i agree i allow 12-18 hours depending on size.. if want it in 5 hours twist it . the rod cooks the inside. just put chunks on the grill.
    • rc4u
    • Post #14
    • Forum: Pork
  2. rc4u

    Burrito’s

    oh come on i liked the o better. i had anticipation of who knows what
  3. rc4u

    October Throwdown!!!!!!!!!!!!!!!!!!!!!!!!!!

    i think he meant there wiener dogs{ dachshunds} ya know sausage
  4. rc4u

    Wild Mushrooms

    I take it not many know the original Alice in wonderland?? course i dont use google, only duckduckgo.com... there are magic mushrooms.
  5. rc4u

    Wild Mushrooms

    if ya know what i mean
  6. rc4u

    Wild Mushrooms

    since ur not from Oregon or Washington, states i'd say no..
  7. rc4u

    Griddle cleaning tips

    ... i do sharpen it, scrape then oiled towel... warped is no problem
  8. rc4u

    Griddle cleaning tips

  9. rc4u

    I cooked a whole hog

    so how'd ya close that lid with the snout sticking out??
  10. rc4u

    I like dry rub ribs. Suggestions for a rub?

    u must be young.. as the flesh of seeded n seedless is not the same. IMHO.. to each there own{used to be his own} and those little white things some dont call seeds. just dont grow
  11. rc4u

    October Throwdown!!!!!!!!!!!!!!!!!!!!!!!!!!

    must be smoked. no old pics or posts, and in in original post it Did say intestines. and original post is not smoked BEFORE YOU START COOKING TAPE YOUR CODE WORD TO YOUR CAMERA SO THAT YOU DO NOT FORGET! Rules for entry 1. The featured item of the month must be smoked in a prominent manner...
  12. rc4u

    October Throwdown!!!!!!!!!!!!!!!!!!!!!!!!!!

    and pre-smoked always look better. after they all look kinda same
  13. rc4u

    October Throwdown!!!!!!!!!!!!!!!!!!!!!!!!!!

    well in instructions it say smoked that intro picture is not smoked i=IMHO. but iv'e been wrong before, cording to da wife
  14. rc4u

    Losing a lot of juice while resting brisket

    Makes your meat products juicy - use in BBQ, sausages and more. Marinate, soak or inject a 1-2% PhosThis! solution into meat, fish, poultry or seafood to retain natural juices and increase yield. Improves texture for fuller, juicier finished product. 16 ounce package (net weight) makes about...
  15. rc4u

    Losing a lot of juice while resting brisket

    yep Amazon.com : PhosThis! Premium Phosphate Blend (16oz) : Grocery & Gourmet Food
  16. rc4u

    I like dry rub ribs. Suggestions for a rub?

    how ya gonna grow next crop?? course milk comes from cow's not stores
  17. rc4u

    I like dry rub ribs. Suggestions for a rub?

    i suppose ya want cherry's with no seed's?? whats next
  18. rc4u

    I like dry rub ribs. Suggestions for a rub?

    yes i do..always had spitting seeds for fun,. been that way since beginning of time. just like vaccine is dead or live virus not single chain dna manipulators, or mrna's... that is not a vaccine just called one to again manipulate
  19. rc4u

    I like dry rub ribs. Suggestions for a rub?

    now geneticly modified[gmo] is different story
  20. rc4u

    I like dry rub ribs. Suggestions for a rub?

    i do also,, even on preseason of meats. only claims i can remember were not ever proven
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