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  1. fatback joe

    Restaurant Depot Questions

    What they all said............ I did buy a prime grade rib roast there that was bad.....$138 .......they refunded the %100 of the money no hassle. Out side of that one instance, I have been very happy with the quality of meat I have gotten there.
  2. fatback joe

    Dad's Xmas Gift

    Very cool!!!
  3. fatback joe

    Wedding Reception

    Ok.....now I get it. I think I would still go with the butts (assuming you can get them) just for ease of pulling. I don't have much experience with whole hogs, but the little I do have taught me they are more work than just butts for pulling and serving. I can pull 100 lbs of butts much...
  4. fatback joe

    Wedding Reception

    Since you are cooking, cooling, then reheating, I would not mess with a hog. I assume you would cook the hog, pull the meat, then reheat the meat.?.?.?...may as well do the butts if no one is going to get the wow factor of a whole hog anyhow. If you were keeping the hog whole, I would be...
  5. fatback joe

    Charcuterie

    I would recommend the book in general. Have had mixed results on the recipe front, but I think it was just a matter of personal preference on my part and nothing with the actual recipes.
  6. fatback joe

    Butt/Rib rub recommendation

    Salt, pepper, and smoke.
  7. fatback joe

    Where are you from Poll

    From Arizona..........but currently doing time in MA, just east of Springfield.
  8. fatback joe

    back from outer space

    Welcome back and thanks for all the judging. Way too easy to complain about the judges but never thank them for coming out and doing the job.
  9. fatback joe

    Does anyone start there butt's in the oven?

    A piece of meat will still take the smoke flavor after 140.......the only thing that stops around the 140 mark is "smoke ring" that is a chemical process that stops around 140 degrees. If you are using wood you will still get the smoke flavor even if you start in the oven, but certainly not as...
  10. fatback joe

    Contest Poultry Cookers????

    Although teams occassionally do well with something outside of the norm, from what I have seen deviations from the expected are punished by the judges. Can you do well? sure......but the deck is kind of stacked against you IMO. Anyhow, good luck.......keep in mind that if you turn in whole...
  11. fatback joe

    First Brisket w/ qview

    21 hours to 161.......something isn't right. It looks pretty, but no way should it be that long.
  12. fatback joe

    Digi Q ll

    http://www.thebbqguru.com/
  13. fatback joe

    How to for Competitions

    I think the ribs & chicken is a good idea as they would work well with a quick one day event for the first go around and then build on it from there. If you were going to do all four, may as well work with KCBS to get sanctioned. On edit: what Dirtguy said.
  14. fatback joe

    First Brisket w/ qview

    Wow, that is a long time.........still looks good.
  15. fatback joe

    Smoking buddy

    I recommend 275 and cherry wood for about 20 minutes.
  16. fatback joe

    Stablizing temps on WSM

    I do the same thing. Fire it up and let it settle down before I throw anything in there.
  17. fatback joe

    Stablizing temps on WSM

    http://www.thebbqguru.com/products/E...r-pack%29.html I use a couple of eyelet for the probes.
  18. fatback joe

    Jacks old South Cooker

    I don't own one, but I have cooked next to Myron on more than one occassion. If what they sell is the same quality as what he uses, it is build like a tank.
  19. fatback joe

    What's cookin this weekend

    Don't know yet.......finally a weekend with no swim meet for the kids and I don't know what to do with myself. LOL
  20. fatback joe

    First Brisket w/ qview

    Looking good.
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