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  1. mountainhawg

    how much smoke?

    I feel it depends on what meat you are cooking, type wood you are using and how much smoke flavor do you want. When I was much younger I used hickory and was a smoken' fool. Cleared mesquites out for miles around with great clouds of white smoke. Over time, after getting tired of eating creosote...
  2. mountainhawg

    Pickled Onions and Cornbread

    Strong cold front along with some light snow heading our way tonight, high tomorrow on the mountain here expected in upper 30's so ham and beans (15 Bean, Cajun style) are on the menu. Made the onions early this afternoon and tried them on hot dogs we had for dinner, pretty good. My wife is...
  3. Pickled Onions and Cornbread

    Pickled Onions and Cornbread

  4. Onions (1 of 1).jpg

    Onions (1 of 1).jpg

    • mountainhawg
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    • Album: Pickled Onions and Cornbread
  5. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    That SQUIB sure enjoys his Q-ing! Cool read!
  6. mountainhawg

    trial run at making LOX

    What was different and not what you expected? I followed that recipe also and currently have a long piece of salmon in the brine/rub right now.  I used brown sugar instead of white, I was surprised by the orange and lemon, but decided to give it a go anyway. I'm use to either just brine/rub or...
  7. mountainhawg

    can someone identify this wood

    Not worth ruining perfectly good food with questionable smelling wood. This morning I compared your pictures to our large red maples but I can't say positively that your wood is red maple. 
  8. mountainhawg

    can someone identify this wood

    If it's maple, yes. My initial thought was oak, but it's not I don't believe, but if so yes again. Get some smoking over some coals and see how it smells. Maple kind'a light smelling, maybe semi-sweet and a good smoking wood. Oak is not overly strong, a moderate smoke, nowhere like hickory but...
  9. mountainhawg

    can someone identify this wood

    That piece on the table looks like maple to me.
  10. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    I'll agree with that!
  11. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    Yup! that looks really nice and would jump right on that. Still, 225? I do honestly believe there are more than one way to skin the proverbial cat, or cow in this instance. I can see going slow to get the internal up some but then I'd probably put the heat to it. I believe it has been well over...
  12. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    I believe you are correct. Would think awhile on how I would cook a beef roast, different animal there, literally.  
  13. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    I use brown and raw sugars in my rubs which I apply thickly and while they get dark it's no darker, if not less so, than others I've seen pictures of posted here that were cooked low and slow. I try not too get the coals too close to the meat and like I stated I mist frequently. I also cook the...
  14. mountainhawg

    On a Budget? Acu-rite: Cheap, Not wireless, but Accurate

    I'm happy to see they have some longevity to them. I see on their web site they do sell new probes if needed. I have been wrapping my wires in foil to help keep the smoke from yuking them up. Seems like they don't go through batteries to fast either.  
  15. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    I enjoy the heck out of BBQ-ing on the grill but after 8 hours I'm burnt out literally. Perhaps the bark would extend deeper after X amount of hours, but mine was sufficient for us. As I stated, the roast was for slicing. We use bark for flavoring gravy for mashed potatoes and the meat plus we...
  16. mountainhawg

    Spiedies!!!

    That marinade sounds great. Not sure if I would go with pork or beef making this but could see pork being more tender. The fried onions make a good topper and the sandwich looks great, I want one! 
  17. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    Speaking of ribs, I do baby backs in an hour and a half which includes only 1/2 hour of smoke.  A full rack may may take me two hours. We like smoke but not too much, but I cook them hot also. To each their own, that's all. MacRibs are good for a quick sammy when on the road, but not at all...
  18. mountainhawg

    Is brining boston butts worth the hassle?

    As I had mentioned above I normally brine but had one rubbed in the reefer (48 hour sit). Well the taste of that rubbed shoulder was fabulous. Actually had not rubbed one in over 20 years but will rub the next one to see if I now have a change of heart or just a great rub.
  19. mountainhawg

    First Canadian Bacon...

    Looks great! Enjoy......
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