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  1. leosmith78

    Scored a nice boston today

    Are you planning to foil? Just wondering as I usually foil, but I think I might try a butt sans foil...I don't think I've ever smoked a butt without foiling. Anywho...please post some q-view when you finish her up!
  2. leosmith78

    smoking pork butt

    I've left ribs that I vacuum sealed in the fridge for 4 days without any issue...
  3. leosmith78

    First smoke complete, with a hiccup

    PinJim, What was the weather like? The Smoke Vault uses propane, right? I've had some pretty bad temperature fluctuations in windy weather when using propane...just a thought...
  4. leosmith78

    Baby back ribs Q-View!!!

    Those ribs look fantastic! Nice work, my friend!
  5. leosmith78

    pig roast

    When I roasted my pig, I used Mojo marinade...it turned out pretty good. I couldn't get a pig with the skin on here in Indiana, so I was able to use a rub...I used Jeff's recipe if I remember correctly...
  6. leosmith78

    Pork Spare Ribs and Smoked Mac & Cheese (QView)

    Looks fantastic! I just threw a rack of spares in my MES. I was out of BBQ sauce and was too lazy to go to the store, so I tried making Jeff's sauce. Well, I didn't have all the stuff for it, so I made some substitutions. I used tomato sauce instead of ketchup. I also used honey instead of...
  7. leosmith78

    Brining or Dry Rub

    Have you tried injecting? I like using adobo or Dr. Pepper for an injection, or make my own with apple juice. IMHO, it's the best way to get flavor inside the roast.
  8. leosmith78

    Whole Shoulders With Skin On

    If you take the skin off, try to boil the heck out of it for a few hours, slice it up into bite size chunks, let it dry or throw it in the dehydrator until hard. Then throw the chunks in the deep fryer until they turn into pork rinds. 
  9. leosmith78

    What can i do with the extra meat of a pork spare rib?

    I either eat them for lunch (rib tips) because they get done before the ribs get done. Or I chop them up and use them in baked beans or mac & cheese.
  10. leosmith78

    Pork shoulder blade roast

    I believe it's the same thing, just a different name for a bone-in pork shoulder, which is the optimum cut for pulled pork.
  11. leosmith78

    what size whole hog

    I had a TON o'fun when I smoked a whole hog for my ANG unit. 87 pound oinker fed at least 40 people with just a little leftover...I would do it again in a heartbeat!
  12. leosmith78

    Where to buy pork bellies?

    My local Asian market carries them.
  13. whole hog questions

    whole hog questions

  14. leosmith78

    whole hog questions

    So the pig came out great after a 10 hour cook time. The hams were brought up to 160 and sliced. The shoulders were brought to 180 and pulled...best of both worlds. I didn't think it turned out too shabby for my first whole hog. Thanks for all the help, forum.
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  19. leosmith78

    whole hog questions

    I plan on flipping the pig periodically, hopefully it'll keep it from drying out. Plus I'm keeping the ribs in place to help protect the loins. I'll probably just wrap the oinker's mid-section the whole way around with foil. It won't get that much smoke, but as long as the butts and ham get some...
  20. leosmith78

    whole hog questions

    Thanks for the replies. I intend to sandwich the pig in a rack for easy flipping. I think I'll cover the middle with foil so that it doesn't cook as quickly or dry out.  The dressed hog came out to 87 pound...larger then I anticipated, but hopefully I can work with it...just need to get it...
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