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Chicken mojo criollo
skip the lump. Blue Kingsford is on sale every labor day and Memorial day for around 20 cents a pound at Home Depot. Stock up.- shaun h
- Post #4
- Forum: General Discussion
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"Touching" Ribs
thats what I've practiced as well. Been seen a lot of pictures on here to the contrary though. Would be nice if it didn't matter when doing big cooks. Sure don't want to test it out though have it go wrong on me. -
"Touching" Ribs
I've been under the impression that when you cook ribs, you don't want them to overlap because then it will not evenly cook in the covered areas. But then I see pictures of ribs cooking on here, stacked up and such. What's the deal? Can you "stack" or overlap ribs when you smoke them? Sorry... -
So Cal Gathering Pics
looks great! I'm in SoCal too, I need to pay better attention :) But wassup with those Chicken Stackers? How you make those? I did a search and didn't come up with anything. Looked great- shaun h
- Post #35
- Forum: For New Members
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Sold 4 of 5 Smoked Boston Butts @ work today!
How much did you charge? I am thinking about doing something similar to raise funds for my sons Boy Scouts trip. What all went into the planning there?- shaun h
- Post #15
- Forum: General Discussion
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Having a tough time with my ribs
Thanks guys for all the helpful advice and encouragement. I checked thermometer (have the maverick et732) and both probes read dead on 212. So I guess the problem is with me and not my equipment. It seems pretty clear to me that I am overcooking the meat. So here are some questions: When... -
Having a tough time with my ribs
So look for 212, and then figure out how to fix the thermometer if needed. Ok. Thanks I will do this today. -
Having a tough time with my ribs
I haven't. I bought it new about 4 months ago. How should I go about checking the accuracy? -
Having a tough time with my ribs
I keep getting what looks like mushy type ribs. They taste ok, but are not as juicy as I like, and certainly don't have the pretty looking meat with the smoke ring that I want. Before I bought this WSM I used to use my gas grill, and I have to say it would come out better. I don't know what I am... -
cutting a butt in half to smoke
im just thinking if you got a 8lber, then you cut it in half and cook two 4lbers then you get the same meat, more bark, and half the time. Right? -
cutting a butt in half to smoke
How come this isn't a very common approach? I would think that it would greatly decrease the time of cook, but I haven't read anything on here about people taking this approach. Is there a down side to it? -
Smoked Bell Peppers with cheesy seafood mix and Q-View
dude you are a genius! I checked this thread out AFTER reading the apple one...this is good stuff !- shaun h
- Post #8
- Forum: Fruit, Nuts & Vegetables
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Smoked Cinnamon Caramel Apples with Q-View
looks great! I'll be trying this soon too- shaun h
- Post #54
- Forum: Fruit, Nuts & Vegetables
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THIN KC sauce?
I am pretty new to bbq and have been trying various sauces. I really like the KC flavor of sweet and spice. However, most are too thick for my preference. How can I best dilute them to a more thinner sauce? Or perhaps a recipe that carries the flavor of a KC but is thinner?- shaun h
- Thread
- Replies: 5
- Forum: Sauces, Rubs & Marinades
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First butt help...
Here is the cook. It took 16 hours for a 8lb butt, which I didn't really expect. But that is when it hit 190. It was close to 9:30 pm and was late so I didn't really get to wrap it for a couple hours and let it settle like I ought to have, instead I let it settle with foil for about a half...
