Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
Boston Butt-Pulled Pork
hmmm grease on the dashboard :shock: who needs armor-all :lol: -
corn on the cob
Morning Guys! When I roast corn I soak the corn for about 20 min. in h20 (husk on) then put it over the coal. (I have a grate on my offset firebox) after 20 min. I put it back in water just to get the husk wet, then back on the smoker 20 min. Repeat this for one hour and the corn should be done...- tommy c
- Post #18
- Forum: Fruit, Nuts & Vegetables
-
Boston Butt-Pulled Pork
:( Sorry to here of your misfortune :( Hope you both have a speedy recovery! My wife told me last night she ordered a digital camera :shock: I guess I get to jump into the 21st century after all. Good luck with your ribs this weekend. Saturday we're goin' to a pig roast Our prayers are with... -
-
First Smoke Today!!
Two more sites for wood chunks are: www.ronzsmokinwood.com www.bbqwoods.com -
Question for you pros
Hey Rodger....I'm not a duck hunter, I have a farm up the the road that sells duck. Also, my butcher has some big juicey birds in his fridge. I hear wild duck is a little dry as compared to domestic. Is this true? I guess I'll keep an eye out for more info. on the subject 8) -
Question for you pros
Hey guys, I hav'nt seen anything on duck. Anybody ever done it? If so....could you tell your successes or failures? -
New to the forum
Welcome swalker, Nice to have ya on board :D Feel free to walk through the different threads and forums. There's alot of great info here, and even more friendly people to help you along. Happy smokin'! -
ringing in for SoDak
Yeah....I know what cha mean :cry: I had famous daves ribs once.....ONCE :roll: -
ringing in for SoDak
Welcome CB2! You've come to the best darn Que-site on the web. Lots of great folks here to help ya...even some Yanks :lol: I'm from wisconsin and we love our Que, And we do some of the best fish boils you'll find here on the great lakes. Dive in, we look forward to your posts. 8) -
I cant get the bark black
Isn't it GREAT here 8) Yes, try moppin' more often. And remember when you take the roast off to wrap, your carry over temp will rise about 10 degrees! So 208 is too high ( IMO ) good luck! :D -
I cant get the bark black
Hey Dave, As Cajun had said before, he usually never wraps. Also...are ya moppin' thoughout the cook? I used a combo of apple juice and jack daniels 3 to 1 as suggested in former threads and got great bark. The apple juice's natural sugars carmelize the outer surface while cooking :P No bark... -
All nighter or Not All nighter
Hey Crutch! I just got done stuffin' my face with some great butt Q 8) I cooked mine over a combo of lump coal and cherry splits. It smoked at between 225 and 250 for 12 hours, then foiled for 1.5 hours, then coolered it for 1 hour. It was outstanding and fell off the bone :D If you go to... -
Boston butt
Hey Noah...Just noticed your online. I owe ya big! Thanks for everything :D -
Boston butt
Thanks Cajun, I've just pulled and put the finishing sauce on and........ :shock: WOW! just incredible I gave my wife and kids a sample and they love it. Sure to be a big hit saturday! -
Boston butt
Well.... it's been 13 hours now since i put the roast on and it looks incredible! :D I 've been pickin' and eatin' bark for some time now. The oven thermometer is so black it's unreadable so I'm wrapping in foil for a couple hours and then coolering for one more. Then i'm going to pull and use... -
Boston butt
learned early not to get mopp overspray on the lense for that reason. Could I wipe the lense off without cracking it? Wouldn't want broken glass to ruin the first smoke :( -
Boston butt
Glad to see someone else is up havin' coffee :D Cajun, I'm not sure if its glass? Tapping on it doesn't give any clues. I figure I'll find out soon :oops:
