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  1. tank

    Rubs...the science behind it?

    Thanks guys.  That is some good reads.  Now lets say you have a basic KC rub 1/2 cup brown sugar 1/4 cup sweet paprika 1 teaspoon black pepper 1 tablespoon kosher salt 2 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper and you were...
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    Rubs...the science behind it?

    Alright I have been looking around for an explanation on the rub.  What I mean is I am trying to get a better understanding what a component brings to the rub.  I have several rubs that I enjoy but I am trying to expand on it.  Lets say for starters if I am going to add cumin to my rub what...
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    Chicken brine time?

    Here is a nice website for chicken brine overview.  http://www.3men.com/competition%20chicken.htm A whole chicken 10 hours. Chicken Parts 1 ½ hoursChicken Breasts 1 hourCornish Game Hens 2 hours
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    Problem keeping AMNPS lit in MES 30"

    So does anyone else put their pellets in the microwave?  I thought that was a benefit of pellets is that they didn't collect moisture like the sawdust?  I have tried pellets once but didn't have good luck.  I only had a small butane lighter to get it going so I do not think I had them going well...
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    Injecting pulled pork? qview added

    I never inject pork shoulders due to the 4 hour rule.  Once an intact muscle is pierced by injecting or by a thermometer you then have 4 hours to get its temp to 140 F.  I just wanted to make you aware of this.  I know I have seen some people just simply inject apple juice.
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    My first attempt at making hot sauce...more pictures now!

    Keep us up to date.  I am always interested in hot sauce.
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    Smoked hot salsa

    Looks great.  I am in the need for a great salsa recipe so thanks for sharing.
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    Need stronger smoke flavor

    One thing I have been doing lately is to remove the skin completely and then brine the bird.  Without the skin you get way more smoke penetration and the brine helps keep everything moist while smoking.  It is something worth trying.  It is easy to try on lets say some chicken legs.  Half with...
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    What's Your Favorite Smoked Cheese?

    Sharp Cheddar for me.
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    Smoking shoulder in aluminum foil pan questions

    I have done it with good results.  I simply add a half pan cooling rack to the bottom of my foil pan.  I got the idea from BearCarver.  Here is a link to amazon .  Just make sure the rack will fit your pan.  This keeps the butt out of the juices but catches everything.  You might loose a little...
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    BACON (Extra Smoky)

    Looks great Bear.  I have been calling around to get some prices on bellies to try this here soon.  Thanks for a great step by step.
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    Doing first chicken quarters this weekend...

    I read on here somewhere that someone (I looked but couldn't find the post sorry) actually smoked chicken with the skin off.  Well over the weekend I did some quarters and figured what the heck I will do 2 quarters without skin and let the rest with skin.  I brined the chicken then into the...
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    hate to sound negative but..

    So if you become a premier member you can get rid of these ads?
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    hate to sound negative but..

    Do you have to be a premium member to turn the ads off?  I looked for it but can't find it.  I have to say that I do not like this setup either.
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    Canonsburg, PA

    Welcome from another close to Pittsburgh.  Stick around here, and you will learn a lot about the art of smoking.
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    Dry Thighs

    Otis, Here is the brine that I use.  Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed I found it on this site.  I did some...
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    Dry Thighs

    I would try to brine them next time and let the skin on.  Since I have joined here I brine my chicken and have never had chicken so juicy and good. 
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    First rib run on the Master Forge w/Qview

    Look good here.  Another trick I learned is add more liquid during the foil stage.  You said a splash try to add a 1/4 cup of liquid per foil.  It will make a difference.
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    • Post #20
    • Forum: Pork
  19. tank

    Pulled Pork..how fine to pull?

    I think I will have to try some larger chunks next time and see how it goes.  The cooking down in the second dish is something I have noticed but wasn't sure if the larger chunks would solve that.  Thanks guys.
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    • Post #10
    • Forum: Pork
  20. tank

    Pulled Pork..how fine to pull?

    Just sitting here at work thinking about pulled pork.  My question is to what consistency does everyone pull it to?  I usually pull my pretty fine if that makes sense.  Do people keep larger chunks or smaller ones?  Is there an advantage to one over the other?  I was thinking the larger chunks...
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    • Thread
    • Replies: 16
    • Forum: Pork
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