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Ok wanted to get a jump on the weekend menu and QView thread :) View to come! The plan is to have the feast after the Hawk game which should be over with a victory around 2! So I will be putting on 2 butts Friday evening around 9 or 10 this should get them done in plenty of time and resting...
Yep I have yours on the short list but I am in Tampa on biz right now and really won't have any time to get it made so it can rest for any length of time, overnight at best thoughts?
Thanks!
Can't wait for the weekend, doing a couple Boston Butt's overnight, Trying two new rubs and some finishing sauces. Plus I get to seal up the left overs with the new FoodSaver :) Its the little things you know
Ha! Sounds like my wife! We are have tried so many BBQ recipes and most have ketchup in them as a base and if she knows it is in there she will not like it!
thanks Everyone! Don't have a bunch of smmokes under my belt but a few! Been lurking about for awhile and have already learned so much from this site!
Jeff
Jeff from the Cedar Rapids Iowa, glad to have found this site and sure enjoy my new found passion :)
Go Hawks
Edit-
I should have included the tools/toys
18.5 WSM
Weber Performer
Weber Summit Gold (6-7 years now and still a great appliance, but not used much anymore)
Maverick Remote...
I hear ya brother! During one of our steak nights at the club this year I sat by a guy that did just that, well done and gobs of steak sauce and ketchup...ekkk! And the ribeyes were fantastic cuts!
But on topic. I have never been around this type of sauce. Question it sure seems similar...
No kidding my bride thought I was crazy when she asked what i needed and told her 5 lbs of bacon!
Thanks Squirrel! I have another one in the works for that! The weave is pretty easy to pull off once you actually try it :)
Man I got caught up in the momoment and never took a "gut"...
Well finally got around to making some fatties. I decided to take the smoker down to the tailgate and treat the gang to some fatties and ABT’s. No one had heard of either other than my buddies wife who said she had seen the fatties on TV sometime.
I rolled out all the meat prior and put into...
Most do put in wood I guess. You can just stick in the top vent a bit to see if it reasonable. My Lid temp gauge is off (low 15 deg) as measured in boiling water yours could be high I suppose? But with poultry there is no scientific reason for low and slow so you will be alright once you get...
My story on them running hot is 1) the are all shinny and stuff on the inside and 2) there are more air leaks until the small nooks and crannies get filled up. Do you have water or an empty pan? This makes a dif too! As far as how long to wait if I am doing a minion burn pretty much right...
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