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Yet Another Dual-Pork Butt Smokola
Yes, Jeff's sauce is excellent on pulled pork and here is a link to his recipe: go here: http://www.smokingmeatforums.com/vie...r=asc&&start=0 ranger72 :) -
Yet Another Dual-Pork Butt Smokola
Now the pork was all done very hot and juicy and then I sprinkled more of the rub on the meat and then placed the pulled pork in this big stock pot and covered it and put it out in the snowbank to chill it down very fast for Food Handling safety reasons.. 8) Then later that day when our... -
Yet Another Dual-Pork Butt Smokola
Then I chopped and pulled the "Oh! So Tender falling off the butt bones Pork!" :lol: :lol: 8) 8) And it looked like this! -
Yet Another Dual-Pork Butt Smokola
The butts went in the smoker at 3:00pm and at 1:00am both butts had internal temperatures of about 165 degrees...so at that point I'd had enough Fun and wrapped the butts in several layers of foil and placed them in the oven at 220 degrees and put my sorry donkey to bed for a nap.. :lol... -
Yet Another Dual-Pork Butt Smokola
I started to mop the butts after they had been in the smoker for a few hours,By waiting awhile the rub gets a chance to set well onto the meat and your mopping process is not so apt to wash away the rub. The Mop I used for this batch was as follows: 6 cups Motts... -
Yet Another Dual-Pork Butt Smokola
I have gotten my smoker and my secondary feeding fire ready about 1 & 1/2 hours prior to actually putting the butts in the smoker. I live in Maine and in the winter if there is a cold wind the whole project takes longer and uses more fuel.. For this smoke I am using white oak, maple, and... -
Yet Another Dual-Pork Butt Smokola
Now I have taken them out of the package and have applied a light to medium coating of rub: very simple:A good quality Lemon Pepper along with Garlic powder and a lemon flavored chili powder (Chili Con Limon) and a small amount of kosher salt.. Lightly... -
Yet Another Dual-Pork Butt Smokola
Ok Guys! I went to my meat purveyor and found that they had a couple of Butts lying around :lol: Here they are in the package: -
Todays Project
Hi There, ggnutsc! Iv'e done it plenty of times and have never had a problem.Nothing harmful lives at 220-240 degrees. :D The challenge is to find mops that work on all of your products or you end up having to make several different mops which ends up being more work! regards, ranger72 -
Laid Up for a While
HiYa Dutch! Hope you mend quickly and are not in any pain. ranger72- ranger72
- Post #7
- Forum: For New Members
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smoked chicken or turkey salad
Yessir! BWWWWAAAAAA HAAAAAA HAAA !! Country Boys know the secret of good eating....Its all in the smoke 8) :lol: ranger72 -
smoked chicken or turkey salad
Hi There BEAR! You are quite welcome! Boy; Its been a long time since this thread has been replied to! :D I've always enjoyed the smoked chicken/turkey salad and I'm glad to see that folks are looking back through the forums earlier recipes cause many of them are so good! :D Thanks again... -
My Smokehouse
smoksgnlr Very nice job and an ambitious project I might add! :D I see one set of angle irons for your rack support but the pic is a little dark; Are there more at different levels off the floor? How many different items have you smoked in there simultaeneously? And how much wood do you...- ranger72
- Post #15
- Forum: Wood Smokers
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My Smokehouse
Hi There Earl! When the movie came out in 1975 I was fishing for sharks in the Atlantic Ocean in the areas located between Montauk Point, Long Island,New York and Block Island, Rhode Island :D You Know Earl, I knew there was something about you that I liked beyond you just being a regularly...- ranger72
- Post #7
- Forum: Wood Smokers
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Smoked and Stuffed Pork Chops
Nice job Bear! Looks mighty fine :D ranger72 -
My Smokehouse
Hi There smoksignlr! Welcome to the boards! Nice job on the Lakers in your previous thread! Brining is always a good idea in my opinion. Since you have a nice big smokehouse perhaps you would like to help me out with this Leetle Feesh! :lol: Again, Welcome to the boards! ranger72 8)...- ranger72
- Post #3
- Forum: Wood Smokers
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Whole hog
Hi There smoking falcon! Welcome to the forum....If you would like to read a rather long but well stated primer on BBQN a whole hog go here: http://pages.cthome.net/edhome/whole_hog.htm There are a few good pics also at that site.... Also here is a site which will show you how to build a... -
Smoky Mountain Meat Loaf
Hi Guys, Here is a pic of smoky mountain meatloaf. I used the recipe here in my thread. I just did this one the day before yesterday... ranger72 -
Advice on Deep-Frying a Free Range goose
Hi There Earl! As a matter of fact I have tried your Mahogany Sauce and I made it exactly as your recipe indicates here: http://www.smokingmeatforums.com/viewtopic.php?t=70 And it was wonderful and quick and I remember I made it to use with a small leg of Lamb which I threw in the smoker... -
Advice on Deep-Frying a Free Range goose
Hi Guys, Y'all are entirely welcome and remember that you can use any flavor jam or jelly with this recipe but it will always be better if there are no seeds involved. :) also you may double or triple the amount of the ingredients based on how many people you are feeding and leftover sauce...
