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80# smoke for the weekend
Thats a heck of alot of work for the MES, you used up half its expected life in one weekend LOL. Hope it all turns out nicely for you! -
My first Brisket, and it sure won't be my last
Nicely done, and great thread with pics! The trimming can be a hard lesson learned, when in doubt, leave extra on it, especially the softer fat. The harder suet looking stuff can get trimmed of pretty close to the meat! Now that ya done one, I bet its not as hard as ya thought was it? looks... -
Graduation Party
Chuck rolls and pork butts. 12-15 per butt and 30-40 per chuck roll. this load fed 125 people! 4 butts 2 packers, and 2 chucks (split in half).plenty of food and variety!- capt dan
- Post #8
- Forum: Catering & Large Group Gatherings
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She said yes
That may be a stretch, but I am sure you could do 75 lbs. 120 lbs is about max for my 60, or 14 butts. Happy for you about your new arrival. I doubt you will regret getting it!- capt dan
- Post #26
- Forum: Wood Smokers
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Weekend Ribs with Pics
Nicely done, aint it great to have lotsa room to compare different tastes? Another Lang Brother, taking the Q world by storm! -
Food Safety concern: Is My Brisket ruined?
Good job Eric, if your nose says "no", then pitch it. Why invest all the time and fuel for something you will be wondering about for 2 days after you serve it. Not worth it. Better to be remembered for not having any brisket than for folks to remeber you by having a crappy one that made em sick!- capt dan
- Post #8
- Forum: General Discussion
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Cooking BB's for next day?
we reheat ribs all the time, I think they are better the next day, pulled pork too! Wrap em in foil and reheat at a low temp 200-250 for 30-45 minutes. If you are reheating a whole pan, it will take an hr. You can spray them down with a mixture of 2 parts apple juice and 1 part BBQ sauce... -
How to Give points
Great to see you enjoying the new Lang. There are alot of BBQ sites on the net, some are better, alot are worse, but smf does a decent job keeping folks from wasting alot of meat, and bringing folks together to enjoy their hobby. Great explination Gnubee!- capt dan
- Post #11
- Forum: General Discussion
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shoulder clod
Shoulder clods are wonderful smoked as are chuck rolls. They range from 14-28 lbs where I get them. I like the Excel cyrovacked ones the best. -
How to Give points
Why bother, some of us lost hundreds, and even over a thousand of them just 6 months ago with the crash. Got mine back about 3 times, over 900 of them, but as you can see, they are gone again. There are other veterans of the site who lost twice as many as I did and still have 1 green square...- capt dan
- Post #5
- Forum: General Discussion
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Pulled pork method
lay a sheet of saran wrap on your smoker rack or grate next time its at 300 and get back to me! LOL.I don't think you will like the outcome! -
RE: USDA Response on cooking chicken
very good advice! Its the byproduct of these lil germs that cannot be cooked out of foods that will make you sick. Some people are giving out some very questionable advice on a site geared to helping newbies. Not cool at all. -
RE: USDA Response on cooking chicken
You know what they say rich.............something about leading horses to water. You made your case, the majority of us also know better, yet some will push the envelope...............for what? I f anyone ever seen how chickens and turkeys were processed, you might not ever eat one. Why... -
Got some red oak
Nice deal, the ash won't impart much flavor, but it makes a great heat source.- capt dan
- Post #3
- Forum: Woods for Smoking
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Pulled pork method
Umm, thats not correct. Celophane or saran wrap will start to melt around 265-270. PVC might make it to 375, but we aint talkin bout that are we. There are about 6 different kinds of plastics used in cooking. The highest melting point are the utensils like spatulas and pan handles, the least is... -
pig roast
Smoking or cooking. 2 different things. Most folks cook them, if you try to actually smoke one, you may end up sick. I have heard some horrific stories about idiots who actually spend 20+ hrs trying to smoke a hog. Most pigs are cooked at over 300 degrees! I would be safe and shoot for the... -
quick answer needed re: resting time.
The longer the better. You spent how many hrs cooking it? another 30-60 minutes should be a no brainer! -
how to price smokin butts
You are almost givin it away Tip! I couldn't touch it for that, nor would I.- capt dan
- Post #5
- Forum: General Discussion
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KSBC Michigan State Championship
I have a grad party to cook for, or else I would be. Just so ya know , It's KCBS.......... Good luck to ya, hope they get enough entries to make it a qualifier.
