Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Pulled pork for the weekend
Others will be bringing food also. You know the regular rare, burgers, brats, etc... I don't want to show them up to bad and send them home with all their food I read on a recent thread that some plan on 1.6 per lb. + 2-4 hrs. Thats about 15 hrs. for a 9# + the extra 2-4, so 17-19 ?? -
Pulled pork for the weekend
We have a block party this weekend and I'm going to do some pulled pork. As I don't want to smoke for 20 hrs.,unless I have to, would it be better to get say 2 4-5 lb. butts/shoulder or one 8-9 lb. Or will it not make that much of a difference? Thanks -
Vacuum Sealer
We went through 2 seal-a-meals in the last few weeks. Each one would last a couple days then die. Just picked up a FoodSaver @ target, they have 2 models to choose from $99 & $139. Hope the foodsaver last longer.- johnt
- Post #17
- Forum: General Discussion
-
fork thermometer
I have one too, they (atleat mine) is not accurate at all. I'd just pull it out put it on the outside of the meat for show. Then use your regular them. If she says anything tell her you wanted to check the accuracy of the instant read She might fall for it- johnt
- Post #5
- Forum: Meat Thermometers
-
Anyone here grow up in a small town?
Most of those are very true. I grew up in Blytheville, AR. Population 23,000. We were one of the bigger towns in the area, after all we did have the air base LOL. Good times ! -
Learning the hard way!
Brennan: Correct me if I'm wrong (as I often am). I thought the 321 method was 3 in smoker, 2 in foil in smoker with some liquid, and last hour in smoker with no foil. -
Experiences with online wood suppliers?
I ordered the sample pack of woods from barbecuewoods.com on the 6th. Will let everyone know how it works out.- johnt
- Post #4
- Forum: Woods for Smoking
-
Boston Butt!!
Glad it turned out good for ya Twister I'm going to do my second butt next weekend for our block party. I wonder how many hambergers and hot dogs will be left over from the others -
-
a poll, how rare do you like steak?
I like mine med. rare (thin red in the middle). Most places don't know how to do anyting but rare or well done It's hard to find a good stake unless you cook it yourself. -
for us serious fishermen
Nice fins...I'm not going to say anything about the second round of pic's -
What style am I lookin for
After trying most everything suggested here and several others I've found a sauce that is as close as I think I'll find to what I remember. All the sauces were very good and I had a great time making and trying them out. What I finally tried and liked very much is the "Shack secret famous"... -
What style am I lookin for
Thanks for the info, I'll make a small batch of both and see which one I like. -
What style am I lookin for
Thanks Ron, will give it a try. I know there are probably 1000+ vaiants of sauces out there. Was looking for a place to start. Thanks -
check this out now!!!!
Missed it, will have to look for the re-run- johnt
- Post #2
- Forum: General Discussion
-
some serious pits by klose
A 2 axle smoker...yea I'd say thats some serious smokin- johnt
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
-
What style am I lookin for
We have a block party coming up next weekend and I'd like to make some pulled pork for it. I did a pulled pork smoke 2 weekends ago and it was great tasting meat. I used the finishing sauce by soflaquer and it added a great flavor, and used Jeffs BBQ sauce on the side, it was good but the BBQ... -
How much smoke is too much?
If you coil them up into a circle and pin the ends together, will it still not fit? -
