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. Carvendive

    ANOTHER first Brisket...

    No no no, by the girls advancing the visit by 24 hrs the only time I could change is the 5 hrs for it to rest with the salt prior to cooking! 19 hrs cook time.
  2. Carvendive

    ANOTHER first Brisket...

    Ok, defrosted opened and SURPRISE!!! That doesn't look like a packer to me. My wife is no longer buying meat for my smoking hoby. Then came surprise number 2. The girls talked and now the guests are showing a day early - sheesh! I have to start the cook by 5. I salted/seasoned at noon. (Will 5...
  3. Carvendive

    ANOTHER first Brisket...

    Thanks all. (I knew I'd get some good help here!) I'll just forget the coke. I'm not a real big fan of heat and have NO idea what the guests like so I'll keep it simple - SPOG. I think I'll separate the two just for ease of bringing each to tender. Being separated I'll set the GT to 220°F and...
  4. Carvendive

    ANOTHER first Brisket...

    OK, so my wife bought a brisket for a visit with folks we've recently met (from outside the USA who LOVE beef - pressure is on) and now I have to preform MAGIC! I've never done a brisket and everything I read tells me it's art and not science. Add to it that she picked up the Brisket and it...
  5. Carvendive

    New to the group!!

    Welcome from Wisconsin. Use to live in Bellevue and then Gig Harbor. Out there we had a covered porch so I understand the need for pvc and tarp.
  6. Carvendive

    New couple from Pennsylvania

    Welcome! Wow, it all looks Great and I really like picture #1.
  7. Carvendive

    It Was So Hot Out Today....

    Three hotspots for me. That ship in SE Asia, a fire aboard ship (I was a firefighter) and under the pre-heat grate of a kiln that finished iron oar pellets.
  8. Carvendive

    So tired of sexism.

    Ignore them. There will always be preconceived judgments. Humans are humans. (Makes me wonder though, maybe the guy supplying me with food smoking supplies pictures me, back home, doing my thing, with a mental image of Lil' Abner)
  9. Carvendive

    It Was So Hot Out Today....

    I remember a time, as a very young man, when I was standing 4hr watch in a 135°F engine room. First hour you'd quit sweating and your shirt would crack from the dried out sweat salts. TRUST ME, it was NOT TOO HOT for beer!
  10. Carvendive

    bone in or boneless shoulder?

    Costco has boneless at $2.19 my butcher has bone in at $1.83. $0.36 is pretty much irrelevant. 1. Which is going to TASTE BETTER? 2. Which is going to smoke better / easier? PS taste is going to Trump all other issues.
  11. Carvendive

    Tips for smoking wings?

    How timely. Tomorrow is wings here. I'm stealing your ideas/results and adding a twist for my equipment. I'll rub them (half sweet, half hot), Smoke them to 160+ and then sear the skin on the Grill Grates and use a BBQ, a blue cheese and a ranch dipping sauce. THANKS ALL!!! Dave
  12. Carvendive

    Independence Day - Texas Styled Pulled Pork Sliders

    Looks good!!! Kings Hawaiian??!! That sounds good. I'll have to give that a try!
  13. Carvendive

    15lb packer today for the 4th

    Yes, nice smoke penetration! I'll be doing my first one next month (guests coming).
  14. Carvendive

    A "My first Pork shoulder" story.

    Well, today was my first ever long smoke. I had a plan. I had a recipe. I had the tools. What I didn't have was the meat! See, I wanted to get a 10#'er so it'd fit my 4th of July schedule AND work with a specific recipe. We were at Costco and they had plenty of shoulders that would have fit the...
  15. Carvendive

    Quick question on time/temp

    We quit doing the veg garden. Too much work weeding. We would go camping for 4-7 days to come home to a weed garden. We do flowers now.
  16. Carvendive

    Quick question on time/temp

    Ha, I'm putting in a new lawn, 500# of seeds worth. I went out and bought enough hoses and sprinkles to sink a battleship. With all this rain I haven't used them once. I'm just hoping the seed doesn't rot.
  17. Carvendive

    First time cooking pulled pork - does this sound right?

    I'm so new at this that I'm the last guy you should take smoking or cooking advice from. That said, I plan to set an alarm on the oven for 207°F and pull to check it then. My concern is that if it's lower than that, it's not done anyway so why bother. Plus, re rapping the foil and getting it...
  18. Carvendive

    First time cooking pulled pork - does this sound right?

    Hey there ExclusiveBBQ! I'm also doing my very first ever Pulled pork shoulder - actually, this Evening. I'm doing mine the LAZY way (compared to yours). NOT saying it's better, I'm just not into injecting and spritzing :-) I'm using one of Jeff Phillips old newsletter recipes and hopefully...
  19. Carvendive

    Ref; Lumberjack Pellets Group Buy

    Yes Tom, I'd be interested in going in on a group purchase. I just started smoking so I'm not sure how much I'd use in a year. I'm going to guess maybe 250#. Can the bulk be mixed species (I like mild smoke like Pecan whereas others like oak)?
  20. Carvendive

    Quick question on time/temp

    We like sweeter sauces over the tangy or smokey sauces. My wife makes a Killer sauce. I'll be using it.
Top Bottom
Back
Clicky