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  1. trillo15

    Erm.. what the hell?

    Thanks for all the advice guys.. Maybe as a new guy to smoking and not wanting to make anyone sick, I am over paranoid!
  2. trillo15

    Erm.. what the hell?

    Maybe someone can shed some light on this. Second time in a row this has happened. Smoking whole chicken 1st one was left whole, second one was spatchcocked. Had my thermopro in the breast. Both times, temp came up consistantly, until it hit 162F. About 1 degree every 3-5 min or so...
  3. trillo15

    Ribs, Ribs, Ooh Ribs!! Who Don't Like Some Ribs??

    Good-looking ribs! Will have to try the sprouts and bacon. Looks delicious!
  4. trillo15

    Divulge Them Secrets!

    What is the advantage to spatch cock over whole? and not many people touched on injecting?
  5. trillo15

    Divulge Them Secrets!

    Whole Chickens. There was a whole bunch of them on sale at the local grocery store for 50% off what they usually are. So I bought 27 of them lol. They are in the freezer and I have been experimenting with a few of them. I want to know what everyone does to make delicious chicken! Spachcock...
  6. trillo15

    Dry rub for chicken wanted

    I have been experimenting with a few for chicken, but have really enjoyed this one. It has a sweet and savory taste.
  7. trillo15

    Canuck BBQ

    Canuck BBQ
  8. trillo15

    Tomorrows chicken wing cook

    Nice.. what wood are you using to smoke?
  9. trillo15

    Howdy, Howdy

    Welcome! Be sure to keep us posted on the build with pics!
  10. trillo15

    Super Bowl Prime Rib

    Looks Excellent!
  11. trillo15

    My 3rd butt ....

    That looks really delicious! congrats on making the carousel!
  12. trillo15

    New to this! Please help, question with reheating

    What I usually do is pull it all apart when I go to refrigerate it. Then when I reheat, I throw it in a pan with a touch of chicken broth or water works too. If you have a lid, put that on as well as it steams it and keeps it moist. Doesn't take long at all and stays moist.
  13. trillo15

    Not sure if camel meat falls under "other" ^_^

    That looks better than it sounds lol! But you make due with whats available! Looks well prepared and delicious!
  14. trillo15

    Pork loin roast keeps getting better and better!

    Let me start out by first saying I am no pro. I just started in this journey last year, and am starting to love it! Yesterday I bought a pork loin rib half roast. I seasoned it with a basic home made rub. Let it sit in the fridge over night. Today I fired up the propane smoker to 265F (only...
    • trillo15
    • Thread
    • canada loin masterbuilt pork loin propane
    • Replies: 17
    • Forum: Pork
  15. trillo15

    Possibly looking for a new thermometer

    Thanks for the advice everyone! Question about the smoke.. does the alarm sound on the handheld or just the base, when it goes off for high or low temps? I thought I read somewhere that it only sounds on the base.. not much good if your not on the deck beside it?
  16. trillo15

    Possibly looking for a new thermometer

    Hey Guys, I just started smoking about a year ago now. I use a propane smoker, as here in Northern Canada, wood for a stick burner is next to impossible. I also have a ThermoPro TP-08. I read alot of reviews on it before purchasing it, and 98% of them were great. I also liked the idea of...
  17. trillo15

    Long time lurker, first time Roll Caller... NoDak checking in!

    Hey, Welcome YelojktBob. Thanks for introducing.. Perfecting is always fun. I have found too that this is a great place to learn and perfect based on others experiences. Smoke On!
  18. trillo15

    NAKED RIBS, NO RUB, NO SAUCE!

    Thats intersting Al! Naked almost goes against everytthing that I have read and done with smoking and grilling. Flavors are always (until this thought) been created and complimented by the smoke. I will have to try this! Thanks!
  19. trillo15

    Spares and Beef Shorts (w/qview)

    Very Nice! They look delicous, and a beef and pork mix for dinner sounds nice. You were mentioning that the Beef ribs could do a bit longer.. were they too tough still? Im thinking that the 2 different types of meat need different cook times?
  20. trillo15

    New from Florida

    Welcome Joe. Have found alot of great things on here since I found it. Hopefully it works for you as well!
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