Toggle sidebar

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.
  1. jack2u2

    Smoke'n For 35 Guest.

    Gotta agree with the above. Cook all the way, shred and save. Easier to reheat than finish up after it's cooled off.
  2. jack2u2

    Beef Shoulder Filet

    That was a good score on the meat. Looked good, too! Don't know if I have seen that cut around here, though!
  3. jack2u2

    Pay Back Stramie W/Qview

    I have yet to do a pastrami. Looking forward to yours!
  4. jack2u2

    Ribs...with Qview

    Nice start! Bourbon - nice finish!
  5. jack2u2

    No-Wrap Ribs and Meatballs with Q-View

    Those looked mighty good. The meatballs sounded and looked good, too. Nice job!
  6. jack2u2

    Some spare ribs

    Spares, covered in mustard, with two different rubs. Cooked at 225 for 3 hours. Wrapped in foil for 1.5 hours, with juice and honey. Unwrapped and cooked for another 1.5 hours. The last 45 minutes, I mopped on a glaze. It sets up for the last 20 minutes or so. Some flavor and shine, without a...
  7. jack2u2

    My tray

    This was an IBCA competion in Texas. No garnish allowed. The brisket was just a little overcooked. No sauce allowed, unless cooked on. Flavor was good, but just a little dry. Next time, I going to monitor the flat temp better, and pull off at 195-200.
  8. jack2u2

    My tray

    This was my turn in brisket last week. I was a little unhappy with it, but I learn a little more each time. Not bad, really, but, next time I hope it's better!
  9. jack2u2

    Some spare ribs

    Cooked up some spares at a contest and I was really pleased with the results. Best I've done in a while. Had to fight off the lookers to get my tray finished. Thought I'd share!
  10. jack2u2

    1st time spare ribs

    Thankfully, ribs are one of the things you don't have to wrap and rest. Thank goodness for that, because I'm getting to old to fight everyone off when the ribs are done.
  11. jack2u2

    Bacon Fatty

    I, too, am curious as to what all was in it. Looked good enough to eat!
  12. jack2u2

    Bacon Fatty

    I, too, am curious what all was in it. Looked good enough toeat!
  13. jack2u2

    Since I'm laid-off!

    Good luck on the job front -- Meat looks great! Looking forward to seeing it all finished!
  14. jack2u2

    New rib techniques for me - check it out.

    Nothing wrong with those ribs. Some beans and rolls, and a large towel, and you're ready to go!
  15. jack2u2

    Pork burgers and a brisket

    Thx, BBQ Eng -- but I think I was a little unclear in my statement. The fish sauce, ginger, peanut butter, etc., was mixed into the meat. Had a seperate sauce, no glaze on this one. The other mixture had the currant glaze. Bet you haven't heard of peanut butter in pork! Let me tell ya, it was...
  16. jack2u2

    Pork burgers and a brisket

    Grilled the burgers on Sunday. One was a glazed burger. Pork was mixed with bread crumbs, eggs, S,P&G, etc. The glaze was a currant jelly with other spices. The other was more exotic, with fish sauce, ginger, peaut butter and a few other things. They both turned out great. Everyone ate more than...
  17. jack2u2

    Ron's cure

    Thanks for the link! Gonna try that real soon!
  18. jack2u2

    Q view new rub p- lion 1/3+

    That was a fine looking loin. I think that a loin ranks up high with me as one of my favorite smoked meats. Certainly a meal you could be proud of...
  19. jack2u2

    Pulled Pork QVIEW (last weekend)

    Looking good! Been a little while since I've done a butt. That one sure got me in the mood for one. Nice job!
  20. jack2u2

    Ron's cure

    OK, I saw uncle_lar's post about Ron's cure. Did a search, but came up blank. Anyone wanna share?
Top Bottom
Back
Clicky