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SV Chucky 50 hours. (More Tender than Prime Rib!)
Looks awesome! Gives me inspiration to bust out the sous vide- BaxtersBBQ
- Post #96
- Forum: Sous Vide Cooking
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Sparerib Saturday
Walmart had spareribs on sale for $1.94lb today. Not the greatest ribs, they’re brined so I skip the salt in my rub. Also grabbed some split breasts and thighs. I’ll throw those on the last hour. Removed the flaps from the ribs and tossed them all in the smoker. Nothing special but I’ll keep...- BaxtersBBQ
- Thread
- Replies: 4
- Forum: Pork
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Just got my first smoker!
Can’t wait to see what you smoke. Keep us updated!!!- BaxtersBBQ
- Post #5
- Forum: Wood Smokers
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My First Brisket
Yikes... that’s crazy expensive. Where do you live? My butchers doing whole packer briskets for $3.69lb. (Used to be under $3) Even Walmart’s briskets are only $4.50lb right now. My butchers doing ribs at $2.99lb(Walmart is $3.50) Just picked up this pack with 3 giant racks last Friday. Got a...- BaxtersBBQ
- Post #12
- Forum: Beef
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My First Brisket
Yes this is what I meant to say about temp. Some people shoot for 200 or 205 but really the key is probing it. It’s done when it feels like butter.- BaxtersBBQ
- Post #9
- Forum: Beef
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Looking for a flat top
If you’re looking for a super heavy duty commercial unit Cooler Depot sells/ships this 48” monster for $1,000. Just bought it to replace my 36”.- BaxtersBBQ
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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My First Brisket
Welcome Chad! If you want some pointers, IMO you’re over thinking the pork butt. Everybody preaches low and slow but 225 will take forever to cook anything. I go 250minimum and have been dabbling at 300F hot and fast methods. Also, try skipping the basting and water pan for pork butts. They have...- BaxtersBBQ
- Post #6
- Forum: Beef
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Masterbuilt 30" Smoker no longer heating.
I’m currently trying out a prototype to fix your current problem(assuming your heating element still works). PM me and I’ll give you the guys info. His PID is an inexpensive way to fix your smoker if you’re interested.- BaxtersBBQ
- Post #31
- Forum: Electric Smokers
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Whole Hog Rotisserie rebuild
2 pellet pros would have no problem on a 275 gallon tank. 72k is more than enough. You really have your heart set on the pellet pros? There are a TON of less expensive options.- BaxtersBBQ
- Post #9
- Forum: Rotisserie
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Wood with bark?
So I pulled the butts off the smoker this morning. Flavors amazing with the wood bark. Almost more hickory flavored than normal but not bitter or acrid. I think I almost prefer it now- BaxtersBBQ
- Post #11
- Forum: Woods for Smoking
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Wood with bark?
Recently got a bunch of hickory chunks but has a ton of bark still on the wood. I’ve heard this effects the flavor? Anybody test this/anything to worry about?- BaxtersBBQ
- Thread
- Replies: 13
- Forum: Woods for Smoking
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Big Giveaway for Inkbird Waterproof Bluetooth bbq thermometer with 4 probes and Waterproof instant read!
Please sign me up! I’d love the chance to win one. I would definitely share my experience on the forum. Heck I’ll even do a YouTube review if you want!- BaxtersBBQ
- Post #33
- Forum: Meat Thermometers
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50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50
This still available? I’d love a code. I’d love to support a business on the forum.- BaxtersBBQ
- Post #55
- Forum: Meat Thermometers
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Chicken wrapped ABTs.
These look awesome! I’ve had bacon wrapped poppers but never heard of using a whole chicken thigh. I’ll have to test these out sometime.- BaxtersBBQ
- Post #5
- Forum: Poultry
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How long can ribs stay wrapped?
What I’ve done is drop my oven right down to the lowest setting. 160F if possible, and just leave them wrapped in foil, maybe throw a pan under them. Keeps them at food safe temp and they’ll stay hot an ready to eat. Good for parties.- BaxtersBBQ
- Post #6
- Forum: Pork
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Sam's Vs Costco meat question...
Another idea would to look for local butchers or meat packing companies. I have 2 locally that are far cheaper and do custom cuts.- BaxtersBBQ
- Post #11
- Forum: For New Members
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