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  1. Smoking 1 03.JPG

    Smoking 1 03.JPG

    • flyboytr
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  2. flyboytr

    Porking Up For This Weekend

    It's time to Pork UP! This weekend we are having our Fall Pool & Hot Tub Party for special friends.  I will be smoking 4 large Butts (for pulling), 6 racks of ribs (for snacking…finger food), 50 ABT’s, 2 Fatties, 2 pans of Wicked Smoked Beans,  30 twice smoked taters, and some of my Dirty...
  3. flyboytr

    Leftovers...nice dip!

    I did not process everything to the point that no texture remained in the mix. I used the beer to thin things out. Could have easily used milk or water. While it sounds like an unusual mix...it is quite tasty on a Ritz. In the past I have done the same basic thing with left over dirty rice...
  4. flyboytr

    Leftovers...nice dip!

    From our weekend party I ended up with a few leftovers. I like dips and a Ritz Cracker or a warm torilla chip. So this is what I did... I had two left over smoked potatos, two slices of Fattie, a handfull of pulled pork and about a cup of Dutch's Wicked Beans. I put all this in the food...
  5. flyboytr

    Big butts

    Dawn, Nice looking butts. We may need to know more about your rub (unless of course it's Jeff's).
  6. flyboytr

    Less fat in my ABT's

    I use a brand of sausage called Tennessee Pride. I do not know if it's a local or regional product. However...When browning it in a skillet there is no measurable fat that cooks out. We now use this in all our sausage dishes. Several weeks ago they were out of my brand...and I used a...
  7. flyboytr

    First Butts on The New "Old Country Smoker"

    Despite mess, fire, etc....... the Butts turned out great. I did note the finishing sauce really mellows out after being applied to the meat. We pulled both butts around 10:00 PM Friday night. Saturday we had our party. I had made Dutche's Wicked Beans, smoked potatos, ABT's and a couple of...
  8. flyboytr

    First Butts on The New "Old Country Smoker"

    The second butt is now in the cooler. 12 hours 45 minutes. No fire this time! I made the finishing sauce earlier. Man... that stuff's got some kick. I think the ACV brings it out. mmmmmmmmm!
  9. flyboytr

    First Butts on The New "Old Country Smoker"

    JD, I am running at 250 in the oven. That seems to be the temp that is most recommended on SMF. This has been almost more adventure than I needed. Wife just got home about 30 minutes ago... wondering what the smoke smell was in the house. Dog still licking the stove door and floor... All...
  10. flyboytr

    First Butts on The New "Old Country Smoker"

    The second butt finally came up to 165. Pulled and wrapped it...in the oven. A few minutes ago the first butt hit 205 in the oven. All is well. Little did I know how things were fixing to go downhill... I was ready to pull the butt and towel/cooler it. Suddenly the dogs started barking and I...
  11. flyboytr

    First Butts on The New "Old Country Smoker"

    Thanks! In hindsight... wrapping them together was sort of a brain dead question! I've got one that just hit 165 and the other one is still stuck at 153. I'm off to heat up the oven and make the transfer on the first one. Thanks again!
  12. flyboytr

    First Butts on The New "Old Country Smoker"

    First smoke at 0500 this morning. The butts went on at 0600. I'm having a more difficult time managing the heat than I thought I would. I find that I am running a little too hot. However, the larger the coal bed...the easier it is to manage. Butt temps have stalled at 152 & 156 degrees. Been...
  13. flyboytr

    First Butts on The New "Old Country Smoker"

    I can tell this is going to take a lot more learning time than the ECB's I used to use...way back when. I was thinking about placing the wood on top of the fire box to pre-heat. Thanks for confirming that is a good idea! While getting to know my smoker and working with wood (stick burner) I...
  14. flyboytr

    First Butts on The New "Old Country Smoker"

    I was practicing safe Rub'n! I can grab with dirty hands...and the clean-up is easy! Thanks.
  15. flyboytr

    First Butts on The New "Old Country Smoker"

    Last night I finally had the chance to season our new Old Country Smoker. This lasted the better part of 5 hours. I kept playing with adding wood, moving wood, changing the air flow and just in general trying to get an idea how and what I could expect from her. Open the intake vents…and the...
  16. flyboytr

    Newbie from Missouri

    Ditto what TNDawg said. Welcome to SMF!
  17. flyboytr

    ABT Fattie

    First off…let me say how insensitive it is for BenjaminR to post such pictures on the internet. ...and is, in part the cause for my marital problems since joining SMF. My wife is one of those Microsoft Certified Systems Engineer people…so she takes her computer stuff very serious. She has been...
  18. flyboytr

    Favorite meat for rolling a fattie?

    Pignit, A little off topic... How do you get your flattened meat out of the ziplock bag? Cut it off? Sounds like an easy way to flatten the sausage!
  19. flyboytr

    Update on Pineywoods

    Glad you're on the mend!
  20. flyboytr

    Lighting Charcoal with Isopropyl Alcohol?

    I did say the video was a little slow...probably should have said it was painfully slow! I personally plan to use my weed burner to fire off the new smoker. However, I was courious as to whether or not anyone "here" has used the alcohol method. We occasionally do a little "off the trail" camping...
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