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  1. jwbtulsa

    Bacon Wrapped Pork Butt

    The weave is not hard but you have to be patient with yourself. The fatty section of the forum has some posts on the weave. I read Jeff's tutorial in one of his newsletters. I think it was dated January 2009 or something. It has good pictures to follow.  Here's a link to oneof my posts using his...
  2. jwbtulsa

    Tulsa Noob

    Welcome from another Tulsan. GO POKES!!!
  3. jwbtulsa

    Roasted Chuckie turned out wonderful

    Great job. Love some pulled chuck roast For sammies and tacos or whatever. I foil mine at 180 then cook until IT hits 200f then rest for an hour or so. They fall apart.
  4. jwbtulsa

    Look at my pork and buns!

    Great job. Love CJJ's foiling juice. I followed his instructions and tweaked it a bit for me. I bet your family will be asking for a repeat performance. I get the same meat and then freeze one after I pull it. Makes for good leftovers when I don't have time to tend a fire all day. Well done
  5. jwbtulsa

    finding wood in oklahoma

    If you need Ozark oak lump, I get it at Warehouse Market in Tulsa for $5/10 lbs. I have also used the hickory from Academy. It comes in 2cu. ft. bags. It's pretty dry stuff but has never been rotted. My food tastes fine with it. Those "firewood" dealers around OKC are a rip off. Ricks around...
  6. jwbtulsa

    STEAK RUB HELP

    Keep your eye out for the elusive Tatonka Dust. I recently received a sample to try and I loved it. Can't wait for their stuff to be available for purchase.
  7. jwbtulsa

    Foiling Juice...Chef JimmyJ

    Here are a couple of links where I utilized Chef JimmyJ's expertise. In my post you can read how I modified to my palate. I decided to keep this as a standard in my arsenal. It can be easily changed to suits different tastes. http://www.smokingmeatforums.com/t/134061/boston-butt-ga-style-ish...
  8. jwbtulsa

    "Secret" ingredients

    Thanks. I'll have to give them a try
  9. jwbtulsa

    Looking for a few good BBQ Sauce Recipes

    I've used Chef Jimmy J's stuff. He's a great source of info. I modified his finishing sauce and came up with something in between his and Bone Sucking Sauce. Paired well with pulled pork and I used it as a glaze on some baby backs yesterday. Quote from my post: " Thought I would skip the store...
  10. jwbtulsa

    "Secret" ingredients

    In what manner do they set sauces apart from all others?
  11. jwbtulsa

    Smoking Trifecta-- Pork Loin fattie-style, Babybacks, and Chuck Roast

    Thanks. Picked up a Canon DSLR before the holidays. Interesting how sensitive food photography can be. Lots to learn which is a good reason cook some more!
  12. jwbtulsa

    Smoking Trifecta-- Pork Loin fattie-style, Babybacks, and Chuck Roast

  13. jwbtulsa

    What Meat is This?

    Looks suspicious to me. I think it should be carefully packaged and sent to Tulsa, Ok for immediate disposal. It is the least I could do to support my fellow SMF neighbors. I promise to post some plated pics of the disposal process.
  14. jwbtulsa

    how "hot" are ABT's?

    I cut off the tops to form a lid. Then I twist a paring knife around the inside of the pepper to get out the veins and seeds. I put my stuffing mixture into a ziplock bag and mix it up. Then  cut a corner off the bag to form a small hole. Think of something like a cake icing piping bag. Squirt...
  15. jwbtulsa

    First Smoke, First Brisket = Success

    good job.
  16. jwbtulsa

    Brisket--I hate brisket!!!

    I'm a beef guy. Your brisket looks fine to me! I smoke with a stick burner. Usually around 250-275F. I stay at the higher end if I inject or do something like a SmokieOkie method of cook. I once did a 16lbs. packer that took 25 hours to get to 195F. Probably spent more in lump and wood than...
  17. jwbtulsa

    Greetings from Costa Rica

    Welcome from Tulsa, OK!     Love me some Imperial!!!! We used to come down to Playa del Coco to hang with friends. Been all over the Guanacaste region.  some of the best carne asada I ever had was from a rodeo in Bagaces. Even made it over to Arenal to watch the lava flow. Never have spoken any...
  18. jwbtulsa

    Stainless Steel griddle for grill

    Got one like it from Sam's. It works OK but it takes some effort to keep it clean. I went back to my Lodge brand reversible griddle. Much easier to clean. And I can use it over open pit during camp as well as on my stovetop in the house.
  19. jwbtulsa

    Love the new mobile version

    I really enjoy the mobile version. Wonder if a moderator should post a sticky about its unique operations. How to start a new thread, attaching pics, subscribe, search, and general navigation. It can be a bit confusing to some. Just a suggestion. Thanks for your continuing efforts to provide a...
  20. jwbtulsa

    Boiling water..hello

    ?
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