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  1. mountainhawg

    For those who charcoal grill ribs:

    This is my fast way of doing ribs. Takes 11/2 hours to get 'em done: I run two rows of coals parallel under where the ribs will be cooked with enough space in-between for the width of the ribs plus 2-3 inches on each side. I start when the coals are just getting hot and using wrapped wood chunks...
  2. mountainhawg

    Boston Butt, pulled or sliced?

    Sliced is the only way my wife wants her pork butt done so that's the way I've been cooking it for 40 years. I love pulled with a good bark but why fight the tide? An IT of 175-185 works well for the sliced. I do not wrap in aluminum foil, towels or anything. I let it cool down naked at room...
  3. mountainhawg

    Where do you buy your supplies at?

    Sure wish I had a Costco near me, say even within 50 miles. Anyway, My buddy cuts all my fruit, nut and hardwoods for me, pellets and dust from AMZNPS, charcoal where ever it's on sale at. Spices mostly from local store and anything else from Amazon and Butcher and Packer.
  4. mountainhawg

    Bear Attack

    Love the story and pictures. I saw your post where you showed your bear craftmanship, great stuff!
  5. mountainhawg

    Started My First BBB

    I'm starting my first BBB tomorrow using Todd's recipe. Been putting it off but the local market had butts for $.99/# today so I found a deal I couldn't refuse. Glad your's came out well. My wife is skeptical of anything I cure, except jerky, but she is not a big fan of bacon anyway, so it will...
  6. mountainhawg

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

    Glad it's coming out good for you. I'll see how we did in awhile.
  7. mountainhawg

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

    Thanks Eric for the encouragement and the great link. Been a week almost and may try a stick this weekend.  Gil
  8. mountainhawg

    jerky dry -time?

    That's a good mess of smoked goodies there RR. Wish I had a sausage maker, I'd love to make a mess of the sticks and sausages.  I dry the jerky on my grill/smoker for a couple of hours then put the smoke to it for 2-3 hours when using chunks, will go longer with the AMZPS (Have not used it yet...
  9. mountainhawg

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

    To be honest Eric, I hope it is as good as you and everyone else say. My wife thinks I was wasting my time but I do have hope it will be good. The peach smoke had a great smell too it, and I hope the cheese absorbed that flavor. I think we will wait 4 weeks on this initial batch of the blocks...
  10. mountainhawg

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

    That's on the ash tray to catch drippings from cooking meats. Also makes clean up of ashes easier.
  11. mountainhawg

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

    Wes- Praying for you and your family. Terrible tragedy for someone so young to pass on like that. For the young Marine: Semper Fi..... Scott- My wife are seriously considering coming over for a couple of days. Sounds like fun and great chow. Gil
  12. Grill Reverse Sear T's and Spuds

    Grill Reverse Sear T's and Spuds

  13. mountainhawg

    Grill Reverse Sear T's and Spuds

    I bought a couple of T's at a store that has notoriously good looking but TOUGH steak. I marinated them for 24 hours using the following flank steak marinade: http://www.smokingmeatforums.com/t/113616/marinated-flank-steak-w-recipe. I received my AMNPS yesterday and smoked some cheese this...
  14. Steak (2 of 1).jpg

    Steak (2 of 1).jpg

    • mountainhawg
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    • Album: Grill Reverse Sear T's and Spuds
  15. Steak (1 of 1).jpg

    Steak (1 of 1).jpg

    • mountainhawg
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    • Album: Grill Reverse Sear T's and Spuds
  16. mountainhawg

    A-Maze-N vs ProQ Cold Smoke Generators

    First use of the AMZPS using peach dust doing cheese, one row, one end lit. Now I see how you can do long, long smokes with no problems. This thing really puts out a fine TBS, can't even get a good Q-View of it.  Trying Pitmaster's Choice pellets tonight on two reverse seer porterhouse steaks. 
  17. mountainhawg

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

    Here they are 2 hours in, holding 60 degrees. The string cheese already taken off and wrapped. When I unwrapped the chedder it had white salt like marks on it, I suspect it's nothing to worry on. Gee, the AMNPS sure does just do TBS (first time use). Here peach dust, yes it's a smokin'. Lit...
  18. Cheese (2 of 1).jpg

    Cheese (2 of 1).jpg

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    • Album: OK, I'll try smokin' cheese but, been burnt on smoked cheeses
  19. Cheese (3 of 1).jpg

    Cheese (3 of 1).jpg

    • mountainhawg
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    • Album: OK, I'll try smokin' cheese but, been burnt on smoked cheeses
  20. mountainhawg

    Tatonka Dust On Pork Butt???

    It is nice when you are retired to be able to pick any day that you wish to play with the smoker. Yes, even after being retired for 7 years, it's nice to spend more time with the wife.....but there are times when I definitely do need some of MY TIME.  Most commercial rubs are OK or good. Since...
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