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Campfire Ribs
I must say that I liked the liquid you added to the pouch of ribs - They sure turned out looking great. I don't do that well when camping. Xcellent job! -
7.5# Butt on tonight.
Well, that settled it! I'm doing a butt this weekend. One of my favorite foods, and those pics persuaded me it was time to soothe my appetite. Nice job! -
chicken brine
Brining helps, but remember that a lot of the chicken you buy is already injected with different "solutions", which contain salt, etc. I concern myself with the finishing temp more than brining (although I do brine on ocassion). -
Boneless Rib Roast
OMG! That looks waaay to good! I got the shakes just looking at it. Nice job! -
Beef Roast Question
That beef does look good! I guess I'm going to have to give that a try, now! Learn something new all the time. Good looking BB's, too! -
Beef Roast Question
I agree with the bottom round. I smoke those to 130 or so, let them rest and slice thin for sandwiches. The chucks are better off pulled! -
smoker meatloaf
Finished up, but after cleaning up I didn't feel like posting the pics last night. Turned out really good. The stuffed poblanos were great. The meatloaf wasn't to smoky - not at all greasy (all in the water pan). First time I ever used parchment paper. Sure helped getting the meat on and off the... -
My big fat Chuck roll thread
Looking real good, Bubba. Gotta love the drums. My other smokers feel neglected since I did mine. I, too, would like to see the finished piles of pulled beef. That is one heap of meat. Gonna be a lotta happy folks at your place. -
Chimichurri-Stuffed Flank Steak
Yeah, I'd agree with marinading first, although I'd have no problem chowing down on that! Sounds awesome. Now, I gotta wonder how that'd taste with some hickory smoke, say 225 degrees for about 3 hours?????? -
smoker meatloaf
Been reading about smoked meatloaf - never had it, so I figured it was time to try it. Only took a picture of one - the other two look just like the first, so why bother! Put cheddar and roasted bell peppers in one, swiss in the other, and the last plain. All dusted with Harley's rub. In to the... -
need help with chicken halves
How much work you want to put in it? I use real butter mixed with my rub. Get under the skin. Mayo and rub outside. Smoke at 250 w/hickory for about 3 -3.5 hours. -
Rump roast W/view
Chuck roasts I cook to 160, wrap in foil, with beef broth or other liquid, and take to 195-200. Cooler and rest a couple of hours. Pull like pork. Rump roast and round roasts, I take to 135 or so, let rest and slice extra thin for sandwiches (rare), with sauteed onions and bell peppers, cheese... -
Brisky on the drum
Looks good bubba! Gotta love them drums. My other smokers all feel neglected since I built mine - -
My stuffed pork loin
The romaine is only grilled long enough to brown the one side (cut side). Only a minute or so!- jack2u2
- Post #4
- Forum: Grilling Pork
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My stuffed pork loin
Pork loins were on sale, so I got some, and picked up a cut end to butterfly and stuff. Got it split, stuffed and on the smoker.Basted a couple of times with a rasberry chipotle sauce. Pulled off at 150. Some fancy tater tots, and grilled romaine lettuce with a onion & bacon vinagrette with...- jack2u2
- Thread
- Replies: 8
- Forum: Grilling Pork
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whats the average time a pork loin?
If it's a full pork loin, and not a tenderloin, it'll take 3 to 3.5 hours. Cook to 150 degrees and pull it and let it rest. I cook mine at 225 with light smoke. Alway moist and juicy. -
I got kicked out of wal-mart....
I finally picked myself up off the floor - true or not, that was some funny stuff!
