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.
-
-
paprika question for rib rub
Thanks for the source! Rep point for ya... -
ya'll were right!!
Had some leftover pulled butt today for lunch. I tried a variation of the finishing sauce in the sticky thread and my lunch today was actually better than when I first pulled the butt. I'm going to let all the people who get pork from me taste it with the finishing sauce and if they like it as... -
Smokin' My First Fatty....
I tried a sage JD my frist fatty smoke and wasn't crazy about it. I otherwise like the sage sausage. Just didn't trip my trigger smoked. You may like it, but I liked the original sausage better as a fatty. Don't get me wrong, I didn't throw the sage log out... I just won't do a sage fatty again. -
paprika question for rib rub
Where do you find smoked paprika? I've looked everywhere I buy groceries and have never seen it... -
FINISHING SAUCE (for Pulled Pork)
Ok, got the stuff to do it right. I hope to get to smoke a butt and maybe a brisket, and of course a load of ABT's this weekend. With a wife and child though, ya never know. Anyway, the wrong recipe with white vinegar and paprika was good stuff. Can't wait to try it with the cider vinegar and...- porkbutt
- Post #115
- Forum: Pork Sticky
-
First "Burn" with Smokin' Pro :)
Good point! I also got a handle on that part of smoking thanks to information I got on this forum.- porkbutt
- Post #22
- Forum: Wood Smokers
-
Pics of inside?: Lang and DPP
Sounds like I could probably make a run to the DPP dealer in Marietta and then head on up to where he is then. Road trip!- porkbutt
- Post #14
- Forum: Wood Smokers
-
I found the Ultimate Spray
Yeah, but I'm afraid the needle tracks on my arms wouldn't look good at work! -
FINISHING SAUCE (for Pulled Pork)
Ok, I only had white vinegar and didn't have red pepper flakes. I used the white vinegar, brown sugar, Tony Cachere Creole Seasoning, black pepper (fresh ground) and a little paprika. I heated up a nice serving of what I have left from my last pulled pork cook, sprinkled it with a little less...- porkbutt
- Post #114
- Forum: Pork Sticky
-
FINISHING SAUCE (for Pulled Pork)
Finally took the time to read this sticky. Sounds good! Gonna give it a try on the next butt I smoke. Thanks for the recipe!- porkbutt
- Post #113
- Forum: Pork Sticky
-
Pics of inside?: Lang and DPP
Maybe I could get your location via PM and maybe make it up there sometime to check yours out. Depending on where you are, it might be just as close to go to Lang in SoGa though. Oh, and I looked at that site last night thanks to a PM with the link. The fact that their prices weren't posted on...- porkbutt
- Post #11
- Forum: Wood Smokers
-
First "Burn" with Smokin' Pro :)
That was exactly my first two experiences with my CG. Blasted three boston butts and burned a TON of lump and even wood trying to hold the inaccurate thermo on 225! The fire box was so hot I couldn't hardly stand to get near the cooker. The meat wouldn't pull because it was ROASTED rather than...- porkbutt
- Post #20
- Forum: Wood Smokers
-
I found the Ultimate Spray
I love Captain and Dr Pepper! I'm thinkin' some ribs smoked usin' 1 part Captain and 3 parts Dr Pepper as my spray! I used Dr Pepper for my liquid during the foil wrap time on my first rack of baby backs last week and they tasted AWESOME. I'm thinkin' some Captain and DP babies would be even better! -
Pics of inside?: Lang and DPP
Excellent! Exactly what I was lookin' for! Thanks! I think I'm leaning toward the Lang. I think there's a DPP dealer in Marietta Georgia, which is only 40 minutes or so from home. I may try to get by and check one out in person first though. Wish Lang was closer so I could check both out in...- porkbutt
- Post #8
- Forum: Wood Smokers
-
Charcoal Smoker Modifications
Have all that on hand. Might bend one up someday when I have nothing else to do. I had obtained a piece of steel pipe to make a dispersion pipe from the firebox across the bottom of the chamber... but after simple foil done so well I can't bring myself to waste time trying to cut and weld...- porkbutt
- Post #44
- Forum: Charcoal Smokers
-
Charcoal Smoker Modifications
I haven't made one out of metal yet, and may not now that I've made one out of foil and it worked great. Here's a pic that shows how I done it with foil. Easy, cheap, and throw away each time. Just remove the cooking grate on the end near the fire box, drape foil down and out onto the upside...- porkbutt
- Post #41
- Forum: Charcoal Smokers
-
First "Burn" with Smokin' Pro :)
You got some good advice here. The best advice was to get your temps at grate level. My in lid factory thermometer in my Smokin' Pro was +/- 100º off. It read that much low but others might read high. I also found on the last cook that while at grate temps varied, they didn't vary NEARLY as...- porkbutt
- Post #17
- Forum: Wood Smokers
-
First try on the new smoker
Give it a shot and let us know how it works out. As for the amount of unlit in the basket, I start out with the basket FULL of unlit with the middle area of the unlit maybe an inch or inch and a half lower than the outside edges near the sides. I start a chimney full of lump and let it get...- porkbutt
- Post #8
- Forum: Wood Smokers
-
To sear or not to sear, that is the question.
You're right... I'm in Georgia. I'm willing to expand my horizons though. Most of my drama about beef bbq was actually in humor... but I really haven't been exposed to good bbq beef. I love the briskets I've done in my oven though, so I can't wait to try this. Gives me a use for my Weber Kettle...
