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Pulled pork with time constraints-best way?
In the past I've cut the pork butt in half. Then I'm smoking a couple of 2 to 4 pound butts. The smoking time is cut in half that way. If you only have one temp probe then I'd put it into the larger half. Seems to work for me. Bob -
My first smoke on a new UDS... Brisket Q-view too
It looks like you may have sliced it a bit too soon. You have a lot of juice in the bottom of your tray. It's important to let the meat rest for at least a half an hour, an hour is better, before slicing. Bob -
First Brisket Questions.
Yea there all you Washingtonions. Great to see all of you here on this forum. I'm doing an all night brisket. Tomorrow about 9:00am I'll be starting 4 slabs of spare ribs. I have all my kids coming over tomorrow for the 4th. I've learned that a covered pattio is the only way to go here in... -
Chuck Roast Question?
Thanks for all your quick responses. I'll try to take some photos when it is done. Bob -
Chuck Roast Question?
I have a 5lb chuck roast that I'm going to smoke today. What temp would you guys cook it to? Do I treat it like a brisket and cook it to 180 for slicing and/or 200 for pulling? Thanks, Bob -
How did you come up with your screen name?
Mine is kind of boring. It is a nickname I was giving about 25 years ago by a guy I worked with. It is a spin off of my name. Bob Freiboth. How he came up with Frybob is beyond me but he always called me Frybob and it kind of stuck. Know one could pronounce my last name properly. The always...- frybob
- Post #301
- Forum: For New Members
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Cabbage scampi
How long do you smoke the cabbage? I love cabbage. I tried to smoke an artichoke but it didn't turn out very well. I'm thinking I may have smoked it too long. The cabbage with shrimp sounds wonderful. Bob- frybob
- Post #4
- Forum: Non-fish Seafood
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How does a propane themostat work
I purchased this valve from the below listed website and it works like a champ. I installed it in my fridge converted smoker. It was very easy to install. It seems to only fulxuate about 2 degrees. I really love it. It is the best $30 I've spent on my smokers...- frybob
- Post #12
- Forum: Propane Smokers
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Heat and Sweet Glaze
Anyone know what the zest of limes is?- frybob
- Post #3
- Forum: Sauces, Rubs & Marinades
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Jeff's Naked Rub questions
My food processor is a cheap little one. It has a two position switch. Down for pulse and up for constant on. I just put in in constant on and just keep adding ingredients until I'm done. Bob- frybob
- Post #28
- Forum: Sauces, Rubs & Marinades
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Jeff's Naked Rub questions
The directions say to use a shallow pan and a fork to mix and get the clumps out when you are mixing it. I read somewhere on this forum that using a food processore with a chopping blade works great. That is the only way I make it now. It mixes it well and takes the clumps out great. I also use...- frybob
- Post #22
- Forum: Sauces, Rubs & Marinades
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Just made Jeffs BBQ Sauce...
Ketsup needs to be refregrated after it is opened. Bob- frybob
- Post #19
- Forum: General Discussion
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What Are You Smoking For The Holidays????
I'm smoking a brisket and a pork butt for tomorrow nights extended family pot luck Christmas get togather/dinner. Christmas day I'm smoking a beef rib roast for my wife and I. I havn't decided what to do for New Years yet. I'm sure I'll come up with something. Bob- frybob
- Post #15
- Forum: Grilling Beef
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Beef rib confusion
I've been told not to do them like pork spare ribs. I've smoked beef ribs twice now and the first time I cooked them for about 5 hours and then brushed them with sauce for the last hour. The were pretty good but the second batch I just did were much better. I think 6 hours was too long. The... -
My first Beef Ribs
I smoked them at 225 degrees for about 5 hours. I sprayed them every hour with apple juice after the first two hours. I used hichory. Then at 5 hours I brushed them with sweet baby rays sauce and then let them smoke for another 15 minutes and then turned them and basted the other side and then... -
Smokeing in alum. pans
I went and purchased a couple of stainless steel steam table pans that I use when smoking butts and briskets. I also purchased a couple of grates that fit ontop of them so that I don't have to flip the meat. All of the drippings fall into the pan plus I get a great bark. Yea, I have more to wash...- frybob
- Post #18
- Forum: General Discussion
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wood chip problems
I use a 46 ounce juice can to put my wood chips in. I cut the top off and put it on the burner for an hour or so to burn off any impurities. Then I fill it with wood chuncks. I found that when I put it on the burner and the flame is hitting on two places of the can the wood will catch fire. I...- frybob
- Post #5
- Forum: General Discussion
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My first Beef Ribs
They are pretty different. The are just as good though. The are hugh compared to pork. I really liked the flavor of them. I've held off trying beef ribs in the past as they really didn't have much meat on them. These seemed to have much more meat on them the ones I saw earler in the year. I'm... -
My first Beef Ribs
I was thinking that the meat pulled a bit too far back on the bone. That's why I'm thinking they might be over done. I have nothing to compare them to. Like I said, they were pretty darn good though. So maybe they were cooked ok. I did remove the membrane. It is amazing how thick the membrane is... -
My first Beef Ribs
Well.......I did my first beef ribs yesterday. I think I may have over cooked them a bit but they were tender and tasty. At 5 hours I brushed them with some Sweet Baby Rays sauce. I really liked the flavor and texture of these ribs. Here is a picture of my finished ribs. Bob
