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  1. mountainhawg

    First pork loin

    Thanks Chef J J. I just bought a loin that had a deep discount and was hunting a recipe. Found yours and 1/2 of the loin is in the brine you suggested now. I normally do not like loins since I find them dry and not very tender. In fact never made one on the grill, just oven.   
  2. mountainhawg

    Does Blackjack taste similar to other Oaks?

    Sounds like Blackjack is a winner and a wood that's between hickory and oak can't be bad to use. Your results look really good.
  3. mountainhawg

    Understanding Smoke Management - updated 12/08/14

    Thank you for taking the time for writing this informative read.
  4. mountainhawg

    2nd Annual North Carolina Smokers Gathering April 26th, 27th and 28th 2013 (Now with lots of pix)

    Won't be able to make it after all, but hope everyone has a GREAT time!
  5. mountainhawg

    Using Oak stump grind

    Even if you collect the wood chips, they need to be dried and aged. What Themole mentioned, the wafers, is what my buddy cuts for me. They are great to have, easy to dry and very easy to chunk up after they dry and age.
  6. mountainhawg

    Myron Mixon's book "Smokin'"

    I have had the book for awhile. Just take it as a good read to see his ideas on outdoor cooking. Found better ideas, recipes and methodology here really. Think he puts on a bad a$$ face for the cameras and might be a nice guy off set, then again he might not be.  
  7. mountainhawg

    " It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!

    I can feel for both JJ and his neighbor. Just a tough situation all the way around. Need a stack that extends above the roof line or tap into and vent out through the septic vent  
  8. mountainhawg

    Looking for good BBQ in Asheville

    My House! Best Darn BBQ in the entire mountains, including the Smokies! If your ever south of AVL, Hawg Wild in Pisgah Forest at the beginning of the entrance to the National Forest is quite good, not great, but pretty darn good. They give you a mess of food and you won't go away hungry. 
  9. mountainhawg

    Stock Market in Concord, NC has some great deals today!

    That Full Circle lump is good stuff in my book. The Bi-Lo's here had it for $5.99/8.8#. Bought 3 bags.  "Stock Market" must be a Concord - CLT area store mainly. Have not heard of it here in the mountains or when we lived on the coast.
  10. mountainhawg

    First Time Smoker - BBQ Country Pork Ribs

    Glad it all came out ok for you. A stall around 150 degrees is pretty normal. In a rush due to company comming you can raise you heat to get 'er done. As far as your wood chunks, I wrap mine in aluminum foil and have a few small holes in the foil to let the smoke out and keep it from flaming...
  11. mountainhawg

    Ribs way too spicy

    Possibly added your pepper twice? I make sure I leave every spice out on the counter I use so I don't use them twice. Jeff's rub and sauce are not overly warm so somewhere you....... Chalk it up to experience, you won't be the first nor last to make a recipe boo-boo. Could rinse them off...
  12. mountainhawg

    " It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!

    Now that i own a AMZNPS I absolutely can see smoking a butt for as many hours as it takes to cook it. When using wrapped chunks, I do go for a shorter smoke period but it's just a personal choice of a lighter smoke flavoring. I usually burn a chunk of oak along with a chunk of fruitwood, so...
  13. mountainhawg

    experimenting

    How is that coffe rub? Does the food taste like coffee? I've seen coffee mentioned in a few spots, just have not got the nerve up to try it. I would catch heck if I served coffee tasting ribs or steak to my wife
  14. mountainhawg

    Does Blackjack taste similar to other Oaks?

    Let us know how it worked for you.
  15. mountainhawg

    Q-MATZ Now Available in "Black"

    Todd, The small mesh is good for really small items but with larger pieces I feel it is blocking smoke and possibly some heat from the bottom of those items. I'm thinking of items such as block cheese (smoke only of course), fish fillets, wings, and jerky. No complaints the Q-Matz are great...
  16. mountainhawg

    Chestnut Wood for Smokin"

    The chestnut dried out enough to burn and get a whiff of the type smoke it would produce. My initial thought is that it puts out a light sweet nutty smoke. Not similar to any other wood I have tried. Probably good for pork 
  17. mountainhawg

    Q-MATZ Now Available in "Black"

    Todd, They sound pretty good but the white ones do show the need for cleaning when dirty and I like the reminder. Any possiblity of a mat with larger openings? Perhaps around 3/4-1 inch?  Gil   
  18. mountainhawg

    OK, I'll try smokin' cheese but, been burnt on smoked cheeses

    Sampled the three varieties after 23 days. The hhot pepper cheese took the smoke in nicely and tasted quite good. My wife had a hard time detecting the smoke in the Gouda and cheddar. Overall, we were surprised that the smoke flavor was so light. It was tasty for sure but as I have read, the...
  19. mountainhawg

    Does Blackjack taste similar to other Oaks?

    Oaks are discussed here where Black Jack is mentioned:  http://www.smokingmeatforums.com/t/74499/type-of-oak-for-smoking It apparently is in the red oak family and possibly post oak is too. I use several oaks as a base wood and really like it. Since I always mix it with fruit wood, I can't tell...
  20. mountainhawg

    ABT's (first try) for Raceday Snack- With Q-view

    Thanks all. They were quite good and really filled us up.
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