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  1. mike heagerty

    Pork ribs and pastrami for the Daytona 500

  2. SUNP0001.JPG

    SUNP0001.JPG

    • mike heagerty
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  3. mike heagerty

    Pork ribs and pastrami for the Daytona 500

    Fellow smokers,    Mike is breaking out the Charbroil for the first smoke since Martinsville on Oct 30.    Publix ribs with Emerils rib rub and a Murphy and Davids old fashioned corned beef with the seasoning packet, cbp,  toasted crushed coriander, dry and wet yellow mustard, a dash of...
  4. mike heagerty

    The Great Martinsville NASCAR smokeout

    The pork went on at 5am, and I stalled it at 830.  Underway again, but the ribs won't go on until 11:30-12p  
  5. mike heagerty

    The Great Martinsville NASCAR smokeout

    Oldschool, I'm Heagerty, prolly posted wrong.. The pork shoulders will go on around Sunday 4am,edt.  
  6. mike heagerty

    The Great Martinsville NASCAR smokeout

    Thanks JC.  6:30 edt Sat. The grill is out. Here is the first photo!  
  7. The Great Martinsville smokeout.jpg

    The Great Martinsville smokeout.jpg

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  8. mike heagerty

    The Great Martinsville NASCAR smokeout

    Thanks John for saying that so nicely!  I put the pressure on, but I agree, it will probably go well.
  9. mike heagerty

    The Great Martinsville NASCAR smokeout

    Hey Al! I'm sure it will be!  
  10. mike heagerty

    The Great Martinsville NASCAR smokeout

    Thanks Pops!  Fortunately, there will be friut salad, deviled eggs and vegetables with ranch to keep 'em all happy pre-race.  The pulled pork sandwiches will be at the green flag. Of course libations will be liberal!  
  11. mike heagerty

    The Great Martinsville NASCAR smokeout

    I'm a nervous wreck!!! On Sunday I'm serving about 20 guests off my CharBroil offset. You read the event description on my Facebook page. I bought a 9lb pork shoulder at Publix this morn, Wed. I have read and will read again the pulled pork sticky, but I am concerned with cooking time. I had...
  12. mike heagerty

    Hello from Lealman in Pinellas County, florida

    Oldschoolbbq, Sure looks good! Used to be "meatmopper" here a while ago.
  13. mike heagerty

    Hello from Lealman in Pinellas County, florida

    Thanks for the nice welcome!  I was a member here before in a different time and place. You from Ponce Inlet on the south end of the Daytona area?  If so, I know it well, went to college @ ERAU in the '80's. My dream is a popup and smoker on the infield at DIS Speedweeks!!!
  14. mike heagerty

    Hi guys and gals!! im new to smoking

    Welcome Tim! I have a Charbroil too, the slightly larger one.  My experience was I was burning it too hot.!  Smoking is slow and low, temps around 210-220.  
  15. CharBroil Deluxe, fully loaded. 15 lbs.JPG

    CharBroil Deluxe, fully loaded. 15 lbs.JPG

    • mike heagerty
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  16. My equipment

    My equipment

  17. mike heagerty

    Basic Pulled Pork Smoke

    Just the post I needed sir! Gonna do one soon. Thanks.
  18. mike heagerty

    FINISHING SAUCE (for Pulled Pork)

    Good to see this post. The sauce is similar to one I use, but I may use yers!  
  19. mike heagerty

    Hello from Lealman in Pinellas County, florida

    Good to be back and hear from you Al!!  
  20. mike heagerty

    Hello from Lealman in Pinellas County, florida

    Thank you!
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