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Crazy-Good Pork Butt... Mmmm!!
Okay, you caught me! Knew I should have chosen a new name, but dangit!! If the shoe fits... -
Crazy-Good Pork Butt... Mmmm!!
There should be plenty of leftovers, if you jump a plane now you could probably be here just while its still doing the "ice chest rest"! -
Crazy-Good Pork Butt... Mmmm!!
I ended up just letting it soak in the brine/marinade overnight, then this morning I injected it a bit with a meat syringe just before removing it from the marinade... Once removed from the marinade I pat the exterior dry with paper towels, then I covered it with a light coat of "glue" that I... -
Crazy-Good Pork Butt... Mmmm!!
WARNING,WARNING,.... Follow along at your own risk... bring your own napkin!! "Brine" may have been a incorrect term, I suppose "Marinade" would be more appropriate? Anyhow, once again I am combining idea's from multiple recipes that sound appealing to my taste into true experimental... -
Crazy-Good Pork Butt... Mmmm!!
Well, I hope it is anyway! ... it smell's pretty dang good!! Wont get to try it until around midnight or so though. Anyone like to "brine" their butt before smoking? I am going to give it a go with this one... -
Release the KRACKEN! Honey whiskey and spiced black rum St. Louis ribs w/Qview!
Excellent looking Racks-O-Ribs you made there! -
Hickory Smoke Infused Bourbon
A bit off topic, but I have recently been experimenting with infusing my vodka with Habanero and Garlic for use in my Bloody Mary's... I am considering pre-smoking the peppers and garlic first (in my smoker, not my corncob pipe!) before I infuse the next batch ... worst case scenario I ruin a...- squatch
- Post #6
- Forum: Side Items
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Hello All from Elk Grove, CA!
Hey Matt, welcome to SMF! Bone-in Chicken Quarters would be a great first run... forgiving, doesn't mind higher cooking temps, and @ less than a $buck$ a pound its cheap enough to not worry too much about if you have any issue's breaking in that new smoker! Also consider SMOKING A FATTY... -
Help Needed With Chili Recipe's Using Leftover Tri-Tip
Thank you to all who took the time to reply! I have finished making my "experimental" batch of chili, and it turned out EXCELLENT! I posted up the details in the "Side Dishes" sub-forum if you may be interested in taking a look (with lots of Q'View!) Here's a link -... -
Chili Made With Leftover Smoked Tri Tip! Q'View!
Disclaimer: I created this outstanding batch of chili after combining ideas from several recipe's... All the ingredient's listed were thing's that I already had on hand... I didn't actually measure most of the dried ingredients, so I gave my best guess as to the approximate amount's used for...- squatch
- Thread
- Replies: 1
- Forum: Side Items
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Help Needed With Chili Recipe's Using Leftover Tri-Tip
Thanks for the speedy reply! I am similar to you in regards to a almost full freezer... I do have the time to spare however, now - or next week... whichever should produce the best results! -
Help Needed With Chili Recipe's Using Leftover Tri-Tip
I'm still laughing from that response Kat! Just to clarify, are you suggesting I freeze the already cooked Tri Tip now (by itself) and then thaw it out just before adding to the batch of chili? -
Help Needed With Chili Recipe's Using Leftover Tri-Tip
I ended up bringing back the leftovers of 4 Tri Tip's from a recent group fishing/camping trip in effort to not allow them to go to waste, and I am thinking I would like to make a batch of chili or maybe chili soup (or a batch of each?) to bring to another upcoming Fest in 2 weeks! I have... -
Bringing Back The 14.5" Weber Smokey Mountain!
Alright then... I am off to start researching a mini build!- squatch
- Post #6
- Forum: Charcoal Smokers
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Bringing Back The 14.5" Weber Smokey Mountain!
It's official, Weber has re-released the 14.5" WSM This may be old news, but it's the first I've heard of it... I just received Cabelas "Outdoor Cooking" mini-catalog in the mail today and it had a photo of it, so I just jumped on their web site and it is currently listed as being available...- squatch
- Thread
- Replies: 8
- Forum: Charcoal Smokers
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First pork butt, w/ Q-View. Successfully smoked on WSM.
Great job... way to break in that new smoker! -
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How to increase WSM heat? All vents open.
The butt I smoked was only 5lbs (boneless) and took over 13 hours... and I did also "tent" it in a foil pan @ 168* to speed up the stall... 15 hours for a 6+lb butt sounds reasonable. On a side note, I smoked mine at around 245* using Stubb's brand 100% natural charcoal briquettes. The ambient...- squatch
- Post #12
- Forum: Charcoal Smokers
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jeffs naked rub, finally purchased
Yes Sir! I too just recently purchased Jeff's rub & sauce recipes and used them both for the first time last week on a butt for pulled pork... OUTSTANDING!- squatch
- Post #8
- Forum: Sauces, Rubs & Marinades
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First Smoke
Hi Jim! Welcome to SMF I started with bone-in chicken quarters myself... fairly easy, and cheap enough to not be too bummed if I messed them up. Be forewarned you will likely end up with rubbery nearly inedible skin unless you can finish them off at a high temp on another grill. After...
