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.
-
Baby Backs Vs Spares
Whenever I buy the St. loius style they are pre-cut and packed at the grocery store and always have about an inch of cartalige left on the bone ends, thats the part I do not care for. I've never bought the entire spare and trimmed it myself but probably would prefer to do it that way from now on.- meat magician
- Post #21
- Forum: Pork
-
First pork butt smoke in progress - possible issues
Are you going by the temp on the thermometer on the grill or are you using one on the cooking surface where the meat is? The temp gauge on my pit lid reads about 25 degrees higher than the gauge I place on the grate with my meat, so if the grate saye 225, the one on the lid will say 250. it may...- meat magician
- Post #2
- Forum: Pork
-
Perfect Fathers Day in MI
To get fathers day off work I've been backed up due to weather and really had to work today to get back on track, thats one of the drawbacks to being self employed. Got a big hug from the boy when I got home so that was enough for me Happy fathers day to everyone else and nice to hear some of...- meat magician
- Post #7
- Forum: Pork
-
Baby Backs Vs Spares
I just started doing spares recently, I like them, but prefer baby backs. The only thing I do not like about the spares/ St Loius cut ribs is the cartilage on the tip of the rib. The cartilage is the only reason I lean towards BB's otherwise I really like cooking and eating both.- meat magician
- Post #8
- Forum: Pork
-
-
-
Butt and Turds Today - 1st try
Looks like it all turned out great!- meat magician
- Post #9
- Forum: Pork
-
Cherry!
Cherry is about all I use these days, it seems to great on everything.- meat magician
- Post #3
- Forum: Woods for Smoking
-
Butt and Ribs on WSM Pict Heavy
Some real nice looking grub there Dudarino!- meat magician
- Post #19
- Forum: Pork
-
-
Overnight pork butt
This one was the best I have ever done, I can't say I'd change anything, the brown sugar gave it a sweet taste at first but then the chilli powder and the cayenne would say hello to the tounge and give you a bit of heat. It was not real spicy seemed just right, for me anyways. I think the...- meat magician
- Post #3
- Forum: Pork
-
Couple Questions
I use the smaller chips and not the chunks when I smoke. I try to let them soak for at least 1 full hour but prefer to have them soaking for 3-4 before I use them. The longer they soak I find they last longer and I go through less and get a better smoke out of them.- meat magician
- Post #3
- Forum: Pork
-
-
Overnight pork butt
Last weekend I did a butt for Memorial day. I wanted to be done earlier in the day so I cooked it overnight. I started Sat by rinsing it off good and making a marinade for it. I inject the meat first and then stick it in to marinate for 24 hrs. For those interested in the marinade here is...- meat magician
- Thread
- Replies: 5
- Forum: Pork
-
-
Whole Pig in a Lang 48 - QView
Awesome, I would love to do a small pig some day! You definatly deserve a nap!- meat magician
- Post #27
- Forum: Pork
-
-
Pear tree wood
I appreciate the responses guys, I will go ahead and grab a bunch for sure, thanks!- meat magician
- Post #9
- Forum: Woods for Smoking
-
Pear tree wood
It drops a ton of pears every year, thats part of the reason he wants it gone- meat magician
- Post #5
- Forum: Woods for Smoking
-
Pear tree wood
The guy next door plans to make good on his threat to cut down his pear tree next weekend. I have never used pear wood to smoke but I am a fan of fruit woods, cherry and apple are my favorite. Anyhow have any of you used pear for smoking and is it any good? If so what is it best used on and...- meat magician
- Thread
- Replies: 10
- Forum: Woods for Smoking
