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Pork Loin questions, step by step
Hey gang, So, I'm ready to smoke my first pork loin for me and the love of my life. I've done thousands of smokes but never a pork loin. Here's my plan and questions. 1 - I plan of getting a loin from Costco. Is it me or does Costco sells the largest loins ever? Seriously, they're huge. ...- kryinggame
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- Replies: 3
- Forum: Pork
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Cutting a brisket 1 day after smoking it.
In my opinion, it tastes better the day after. I'll usually cut it and serve the next day. You'll be fine and it won't dry out.- kryinggame
- Post #3
- Forum: General Discussion
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Is everyone a bbq expert? What is the craziest BBQ advice someone has told you and what did you say?
It actually was a thread posted on this site. The title is, "Is everyone a bbq expert? What is the craziest BBQ advice someone has told you and what did you say?" Totally bizarre. :biggrin:- kryinggame
- Post #2
- Forum: General Discussion
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Calamari Stuffed With Salmon!!!!!!!!!!!!!
your breakfast includes wine? Wow! :biggrin:- kryinggame
- Post #2
- Forum: Non-fish Seafood
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The Secret To Good Sliced Brisket Defies Conventional Wisdom
- kryinggame
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The Secret To Good Sliced Brisket Defies Conventional Wisdom
Despite my success in all other meats, I've never been good at brisket. I was ready to throw in the towel, until I read this thread. All I can say is Mamma Mia!!! I started a thread about the success of my brisket entitled, Brisket Successssssssssssssssssss. But since my success came from...- kryinggame
- Post #113
- Forum: Beef
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- Album: The Secret To Good Sliced Brisket Defies Conventional Wisdom
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Point vs. Flat
About 195* but a better method is to use a toothpick. Stick it into the meat, if it enters and exits easily, it's done.mthe temperature is more of a guide.- kryinggame
- Post #28
- Forum: Beef
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Release the KRACKEN! Honey whiskey and spiced black rum St. Louis ribs w/Qview!
Those are some good looking ribs. Congrats!- kryinggame
- Post #15
- Forum: Pork
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Another perfect big ol' juicy butt thread
You know I don't recall the total cooking time but for butts, I usually cook btwn 225* - 235* and will take it up to 205* internally. I usually subsribe to the 2 hours per pound theory. That's the safer way of smoking (Instead of 1.5 hours per pound).- kryinggame
- Post #5
- Forum: Pork
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Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.
Welcome to the world of Smoking baby!!!- kryinggame
- Post #3
- Forum: Roll Call
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Another perfect big ol' juicy butt thread
- kryinggame
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Another perfect big ol' juicy butt thread
Friends sorry about gloating but dang, I love smoking big ol' juicy butts. First weekend this month, I hosted a BBQ for folks at my church. I wanted to invite older folks, friends who don't get out much and folks who just moved here. What's better than a nice BBQ (of course, I'll use any...- kryinggame
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- Replies: 19
- Forum: Pork
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- Album: Another perfect big ol' juicy butt thread
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