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  1. guitardude

    Boston Butt

    I use a "dry brine" of Hymalayan salt for 12-24 hours prior to smoking...you can also use sea salt. Trim excessive fat, rub the entire butt in the salt and let sit for 12-24 hours, apply your rub as you normally would, I try to get my dry run on 6-8 hours prior it going in the smoker at...
  2. guitardude

    Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

    Great place! We ate there a couple of years back when riding up to BB&BBQ in Fayetteville! Took the long way via Hot Springs and Mt. Petit Jean...
  3. guitardude

    Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

    Nope, Zentner's closed 4-5 years ago after almost 80 years. The family didn't have a family member interetsted in continuing, and the people that bought it changed too many little things. Zentner's Daughter, the family feud spilt off from 40 years ago is still open, but the quality goes up and...
  4. guitardude

    Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

    This is my forth one of the Mav 733's, have three (2 for the trailer mounted stick burner and one for the gas grill) and it takes a little reading and playing with it to get it set up, but once you get it, it's not that hard...and cooking to temp ALWAYS gives a better cook than cooking to time!
  5. Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

    Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

  6. guitardude

    Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"

    The more I use the Char-Griller Pellet smoker, the more I like it! Today was a 5lb pork loin with a brownsugar bourbon and garlic rub. And a slab of St. Louis ribs with my secret rub :grilling_smilie: And to go along with it, a tray of buttermilk ranch with olive oil roasted carrots and...
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
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    • Album: Sunday Lunch Pork Loin...with some St Louis ribs just for fun...with "Q-view"
  16. guitardude

    pre soaking??

    While removing the seeds and membrane is step one, if you want to take the heat out of a pepper you need to get as much capsicum out as you can...and following these steps will do it, leaving you with the great taste of the pepper without burning anyones mouth. We do habanero peppers as well and...
  17. guitardude

    My first brisket.

    Brisket looks nice and moist. Did you wrap or cook au natural? That sausage looks amazing, and the poppers as well! Great job!
  18. Second run of burgers and warming up a ribeye while I'm at it...

    Second run of burgers and warming up a ribeye while I'm at it...

  19. guitardude

    Second run of burgers and warming up a ribeye while I'm at it...

    I did burgers last night...because the ones I did Sunday and took to family were such a hit, and since wife 3.0 and I were having Ribeyes, I didn't hold any back for ME!...well, anyway :-) I ran the Char-Griller up to 275 and put salt, pepper and garlic on the burgers. Decided to heat up left...
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