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.
-
Your favorite cheeseburger cheese
Try Gouda. Nice smokey flavor to it that will compliment the burgers. If you want to take it a step farther... Burger topped ( or stuffed ) with leftover pulled pork, bbq sauce gouda, onion and a bun. Its a good pairing. -
Slaw for topping PP
Everyone knows that slaw and PP go hand in hand, and the best way to compliment a nice PP sammich is to top it off with a little slaw love. Im in need for a good vinegar based slaw recipe, something that is a little sweet, with some red onions... something that has that nice translucent...- zimq
- Thread
- Replies: 2
- Forum: Side Items
-
More ribs with Q View and leftover PP sammich Q View
Nice to have a neighbor here! -
-
-
More ribs with Q View and leftover PP sammich Q View
It official. I am a bbq junkie. I just cant get enough! Had some friends over last night and made some ribs yesterday for them. They were pretty killer too. Im already thinking about doing more by the end of the weekend! The other pic is todays lunch.. PP sammich made from PP that was done... -
2011-07-11_11-43-07_646.jpg
- zimq
- Media item
- Comments: 0
- Album: Default
-
IMG_20111211_192746.jpg
- zimq
- Media item
- Comments: 0
- Album: Default
-
Pork question of the day.....
Very interesting. I never thought about Al's method,,,, And I kind of like the thought of that. I have also never really thought about scoring the meat... For those that score, do you also typically score the top, non fat side? -
-
Pork question of the day.....
How do you do your pork butts? Leave the fat cap on? Take it off? Trim it? Smoke fat up? Fat down? I have done it every way.. And I think I prefer the cap taken off. What is your experience? Which is your preference? -
-
Ribs with Q View
Yeah.. did some ribs a few weeks ago and they turned out amazing.. was on the same path with these.. then wifey says" when's dinner gonna be ready?" She didn't like the answer. So turned up the heat and sped up the process and low and behold..... They still weren't bad though. Just not as tender... -
NEW Sausage Stuffer + smoked Sausage + Skirt Guacemole Sandwitch
That sammich looks incredible! Being added to my list! Nice Work! -
-
-
Signature / Profile
How do I change my signature? I have read somewhere that you have to have 20 posts here before you can edit it.. and I have ... but when I go into " My Profile" it tells me I need to be active in the forums before I can edit my signature or see the rest of my profile. I wanna be cool too...- zimq
- Thread
- Replies: 7
- Forum: Report Issues
-
Pork Butt & Ribs
I agree with Andy. Lots of risk with injection-- safety and taste. Rub, Wrap, Smoke, Chow. I basic rub will work for both meats. Use the search feature on the site and search for rubs, and injections if you want. Lots of good stuff. The Wiki section is a good place too. Butts Up! -
Newbie
you have to be the judge of when you are going to refuel your fire. That is the part that will take time to learn and get used too. Each smoker is going to be a little different, and each person is going to have their own preference. The secret ingredient to any good BBQ is patience.
