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  1. countryboy19

    UDS question

    Deltadude, thanks for the great, informative post!
  2. countryboy19

    Weekend Turkey

    I plan to do a turkey in a couple weeks. I can't wait (gotta finish the leftover loin and PP I did this past weekend first).
  3. countryboy19

    REVISED WEEKEND SMOKE, 1ST PP on WSM

    Another great idea for "pulling" the pork is likely found in many kitchens. I've heard that the Kitchenaide mixers with the dough hook do a really good job. Just chunk the meat up, drop it in, and turn it on low. I haven't tried it myself yet because I recently heard about it, and this weekend...
  4. countryboy19

    HeLp with Grate Expando or Store Bought?

    IMHO, it depends what shape. If you're looking for a round, you can't even build one as cheap as buy one. And even if the materials are free, is it worth your time? I bought 22.5" Weber grates for my UDS for $16 each. My local Menards has the same size porcelain coated off-brand grates for $8...
  5. countryboy19

    Just stuffed my loin ...

    I'm not catering it, we've hired a caterer that is going to work with us on the PP. I'm only doing the PP/butts, and I'm doing them the week before and pulling it, then the caterer will re-heat and serve it.
  6. countryboy19

    Log Splitter?

    The important question is what diameter logs? IMHO 18" and less I would recommend the Fiskars Super Splitting Axe. The reviews I've read online are very impressive. It seems that it will very easily split all but the toughest wood. Wood splits easier when seasoned as opposed to green or fresh...
  7. countryboy19

    Just stuffed my loin ...

    and put it in the fridge for an overnight rest. I'm not sure I'll be able to do a Qview, but I'll see what I can do. Stuffed with apple chunks and crushed pineapple mixed with a little brown sugar and then rubbed down with a recipe for Carolina Style PP Rub I think I got from here at some...
  8. countryboy19

    green wood

    Its not recommended unless you really know what you're doing. Otherwise you could create a condition where creosote is formed on the meat and you'll be left with a very bitter taste, and creosote actually numbs yours lips/tongue when it comes in contact with them. You need a good, hot fire to...
  9. countryboy19

    Beautiful day in SW Ohio!

    Ah, yesterday was wonderful here in South Central Indiana. It broke 70 and the sun was shining. I set all my seed starts outside before I left for work so they could get some fresh air, a little sunshine, and warm temperatures (it was warmer outside than inside). Unfortunately I didn't have...
  10. countryboy19

    Frozen Pulled Pork

    Hmmm... does anybody else think that there is only one way to tell? Do some fresh, and pull some frozen stuff out of the freezer on the same day and see if you notice a difference. It they taste relatively the same, then I would guess its the "smoke smell" that is desensitizing our taste, but...
  11. countryboy19

    Famous people you have meet.....

    Eh... not really anybody too special. But I have met several current and past Indianapolis Colts Players to include Jeff Saturday, Payton Manning, Marvin Harrison... the list goes on. How I met them, their summer camp is at the college that I graduated from, and I worked there over the course...
  12. countryboy19

    Slicer recommendations

    I have one that is basically the exact same as the LEM. I bought it at Menards on clearance + $10 rebate for a total cost of $19.99 + tax. It works great for what it is. My only gripe with it is that the thickness setting will "creep" to a larger thickness so you have to keep an eye on it. Its...
  13. countryboy19

    Wood score... anybody need some cherry?

    I'm fairly new to the area. Originally from Northern IN. I have only been to Loogootee once, so unfortunately I haven't heard of it. Its a pretty long drive to Loogootee because there is a big Navy base right between here and there so you have to drive all the way around the base. And all the...
  14. countryboy19

    Kroger has Pork Butts whole 88 cents a lb

    Same here... no butt sale in IN. I was disappointed.
  15. countryboy19

    persimmon wood

    I've heard its good, but never used it. Nobody ever cuts a persimmon tree down around here so idk that I'll ever get the chance.
  16. countryboy19

    Canned BBQ'd Pork and Q-tons

    Ok, so just can like any other meat? Idk why, but for some reason I just figured there would be some sort of special processing. Thanks!
  17. countryboy19

    Looking for long stem Thermometer

    Almost store that carries a decent amount of grilling/outdoor stuff should have at least a 12" deep fry thermo. I recently bought one at Menards, checked calibration in boiling water and it was less than 5 degrees off. It did seem to go funky up around 400 degrees; using two thermos they both...
  18. countryboy19

    Cured Meat Storage

    I'm a newb at cured stuff so don't take my word on it, but, I think 9 days and being in the fridge should be fine. Some meats take 9+ days to cure IIRC so you should be fine.
  19. countryboy19

    Curing poultry before smoking?

    Thanks guys. I have a freezer full of $.40/lb turkeys from before Thanksgiving, I think one of them is going to meet my smoker soon! But thats after I do some PP and a stuffed $.99/lb boneless loin from before Christmas. I just have so many things I want to smoke and no time to do it all. I work...
  20. countryboy19

    Canned BBQ'd Pork and Q-tons

    Sorry to show up late to the party, but I have a question. Could we get sauce recipe/processing details. The acidity of the sauce + processing details are VERY important in canning and I'd like to know the details so I can do the same if I have leftovers. Thanks!
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