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  1. capt dan

    WTF???? 3rd pulled pork attempt...

    exactly right dave. It really has more to do with the make -up of the meat than size. Untill that breakdown occurs, its not gonna get done. I have had country ribs take 8 hrs before, and 10 lb butts take 8 hrs. I wouldn't toss it. Just wrap it and park it in the oven at 225, and head out for...
  2. capt dan

    Oh No, Not More Smoked Salmon !!!

    awesome.!! from me, and I am stingy with the points!
  3. capt dan

    Brisket Question

    exactly!
  4. capt dan

    Calling all Michigan cookers

    awesome Shane, Hope you can get it done in time to compete. There are lots of folks there to help ya learn too! I'll give ya a hand if needed!
  5. capt dan

    Latest Vacupack

    someone got one heck of a machine for $36
  6. capt dan

    tenderlonj with a view

    Looks like a 1/2 loin to me! pork tenderloins are usually smaller and pretty small at the end. here are some T-loins on the smoker.
  7. capt dan

    Calling all Michigan cookers

    well, stop by, and Richtee is our ambassador, so he can answer any questions you have. BBQ Bubba will be there too, and he will also have rubs and sauces available from the Great Lakes BBQ supply store. Looking forward to seeing you and any other SMF folks who want to drop by.
  8. capt dan

    Calling all Michigan cookers

    Me and Jerry will be there as well as Richtee and crewdawg! You planning on cooking or just coming to check it out?
  9. capt dan

    And without further delay~

    Welcome to the nighthood!
  10. capt dan

    Calling all Michigan cookers

    The GLBBQA is sponsoring its 3rd annual Winter thaw out & Practice Cook Off. Great way to shake off the winter blues and get invoved with comp cooking. http://www.glbbqa.com/?p=349 Hope to see some smf folks there!
  11. capt dan

    Do you belong to other forums?

    I belong to a few, and did before I came here. All have their purpose and different attitudes and good points. An open mind is a great tool for great BBQ!
  12. capt dan

    Chicken Thighs with Qview Tonights dinner

    I have tried, but never had much luck with meats from walmart or sam's for comps. Find the better stuff and you'll be happier. Scrape the back side of that skin paper thin! Goona do a batch of thighs tomorrow on the drum for the races this weekend!
  13. capt dan

    Michigan

    Always great to have more SW Michigan folks around! You'll get that gasser figured out! Just be patient, use cheap meats until ya do.
  14. capt dan

    Some Walmart facts i found interesting

    Amen to that! I wouldn't shop there if it was the last store within 50 miles! And yes, Its a BIG part of the problem!
  15. capt dan

    Vac u Pack

    Same here, bought one in the fall and absolutely love it. If you buy the bags from the VacUpak place they are alot cheaper than the 50 cents each.
  16. capt dan

    New in Michiagn

    Welcome from the other side of the " mitten". Yes the addison oaks event is gonna be a great one, already sent my money in. I know Richtee wants to get the sites reserved as soon as possible.
  17. capt dan

    Lang 60 Deluxe

    I have a 60 mobile deluxe and I love it. It will hold 120-140 lb hog, or 120 lbs of meats( butts, briskets,chuck rolls.ect) 18 racks of baby backs was about max for the lang 60. I love my Lang as most folks do. I often wish I had an 84 because they load from both sides.But the way my...
  18. capt dan

    my burnt ends suck, what am i doing wrong?

    It really isn't that hard, but ya gotta have a decent packer to start with
  19. capt dan

    Wal Mart or Sams ?

    Amen to that! And remember folks, made in america, and made in the USA are two different things. Mexico, argentina and canada are in the americas!
  20. capt dan

    MES explosion

    Of all of the 2 1/2 yrs I have been here, I hear and read so much complaints about these cheap asz chinese POS's. One day we will be reading about a loss of life or property because of them. I almost bought one many years ago, and I am glad i didn't waste my money or indanger my life. I know...
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