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Brain Teasers
Good catch. 12oz in a troy pound, 16oz in an avoirdupois pound. Now, which weighs more: an ounce of feathers, or an ounce of gold? -
Brain Teasers
RE: No. 2 Which is heavier: a pound of gold or a pound of feathers? -
Rubbing, then Freezing
Sam's Club sells pork butts two to a package; obviously, that means I'm usually going to have to freeze one off if I'm not going to smoke it right away. I got to wondering, though--would there be any disadvantage to rubbing it before I smoke it? That would have the advantage of having it ready... -
Sauces
Depends on the meat. Pulled pork, I like vinegar-based sauce or a light, tangy red sauce. Ribs, dry rub, hands-down. Brisket, dry rub with the possibility of red sauce, depending on the rub and the sauce. Chicken, light, tangy red, though I'm anxious to try a white sauce--I had it once, many...- okiedave
- Post #7
- Forum: Sauces, Rubs & Marinades
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RF Build: A Story in Pictures
If I had it to do over again, I'd just use angle iron to form the corners (edges). Going to single-wall has its advantages: now, I can put a hinged lid on top of the firebox and use it as an oven for beans, etc.- okiedave
- Post #43
- Forum: Reverse Flow
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RF Build: A Story in Pictures
Four years ago, when steel was high, I gave 30¢/lb.- okiedave
- Post #42
- Forum: Reverse Flow
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RF Build: A Story in Pictures
Originally, a double-walled insulated firebox. I dropped the plans for the double wall, but it will still get used. One does not come across such a gift at the scrapyard and simply walk away....- okiedave
- Post #39
- Forum: Reverse Flow
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Oh Yeah... My new oyster shucker
What's the baseplate made from? Is that a large heatsink with the fins cut down?- okiedave
- Post #6
- Forum: Non-fish Seafood
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RF Build: A Story in Pictures
Tell her to sign up for a bar prep course. Seriously. I tried to go without one, and missed it by the skin of my teeth. Afterward, when I passed, I was in the top 5% on my MBE score. I tried to go cheap, and my "savings" cost me a year. Penny-wise and pound-foolish of me.- okiedave
- Post #37
- Forum: Reverse Flow
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First Pork Butt
Ha! Yeah, it's done and gone. I snapped a pic, then forgot to post it. Some sampling may have occurred. It turned out okay; most of it was fork-tender, but there were spots that weren't quite there. I suspect it could have used another hour, and better temperature regulation (it swung... -
![20161127_001128[1].jpg](/data/xfmg/thumbnail/507/507291-5ff4b3f2a63bb6a75c3e93e33d295718.jpg?1572932113)
20161127_001128[1].jpg
- okiedave
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- Album: First Pork Butt
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The Snail
A snail was crawling along one day, minding his own business when, POOF a fairy godmother appeared. "You've always been a good little snail. I've been authorized to grant you three wishes." The snail quickly requests a meadow all his own. No farmer would crush him with a tractor, it'd be his... -
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First Pork Butt
T+5.5 hours: IT now 155°, smoker temperature still steady. Minor spikes to 300° when I take the lid off and admit air, but it falls back down to 250° within just a few minutes. It's now too dark here to take pictures, so no more Qview until I pull it off. -
First Pork Butt
T+3 hours: Temperature holding stable: Butt looking good: -
20161126_160802.jpg
- okiedave
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- Album: First Pork Butt
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20161126_160652.jpg
- okiedave
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- Album: First Pork Butt
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First Pork Butt
- okiedave
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First Pork Butt
All, I'm smoking my first butt today. It's about a seven-pounder, rubbed with a commercial rub (Bilardo Bros.; it was given to me some time ago by a friend and I figured I'd try it). I rubbed yesterday, let it sit in the fridge overnight, and started today around 1300 local (yes, I got a late...
