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  1. cooknhogz

    Best Oink Grill Goods

    No bad cuts of pork in my opinion. But, if I had to choose, Baby Backs and Bone in Butts. Show me the money.
  2. cooknhogz

    What? more seasonings.

    Just received a package at the door yesterday from The Kansas City BBQ Store and in it was, 5 lbs PlowBoys Yard Bird rub, 5 lbs. Plowboys Bovine rub, 12 oz. PlowBoys Fin & Feathers rub, 14 oz. PlowBoys The Jerk seasoning rub, and last but not least, Joe's original french fry seasoning, which is...
  3. cooknhogz

    Large amounts of chicken

    Thanks Dave I do have a walk in cooler available on site. I strive for excellent product every time but also have to make a profit. I also was thinking of a simple salt, sugar brine for a few hrs or as long as it take to get the pit up to temp then sprinkle with my chic rub and cook. Over the...
  4. cooknhogz

    Smoked Boston Butt???

    When only doing a couple couple of butts for personal use I rub (have great success on my creole, brown sugar rub), then wrap in plastic wrap and keep in fridge 2 days ahead of time. Then before I put on the smoker I inject with a mixture of the rub, brown sugar, 1 part apple cider vinegar, and...
  5. cooknhogz

    2 deer today. Life is good.

    Stoneyboy, Flintlock season here in Pa opens up on the 26th of Dec and I have a .50 cal. little friend that can take care of your buddys deer problem for sure. lol
  6. cooknhogz

    Red hots or hot links?

    Thanks for all the replys. I talked to this guy again and they were hot links. I'm going to have to give these a try being I love hot stuff. Thanks again.
  7. cooknhogz

    2 deer today. Life is good.

    Ya the deer around here eat very well. Apples, tons of corn, lots of soybean, clover, and acorns. Some are starting to look like sm cows. I have pics and will post, there on my kids phones and will have them put on the computer so I can post. 
  8. cooknhogz

    Can't seem to get baby back ribs right (UPDATE)

    X2 what JJ said. Pork is fatty enough and doesn't require as much spritzing if any, as people think it does. I think one of the biggest problem people have is not letting there meat rest long enough. That can make the difference between good and great product. My pork butts for example I like...
  9. cooknhogz

    Can't seem to get baby back ribs right (UPDATE)

    First, I can't believe no one asked, Did you remove the membrane off the the ribs? and if yes, I would seriously check the temperature in your cooker with another thermometer or even 2. Good luck. Baby back should be one of the easyest meats to smoke not the hardest. My .02
  10. cooknhogz

    Large amounts of chicken

    Just wanted to see how everybody else prepared large amounts of chicken for an event. I get asked all the time to do large amounts chicken and aways tried to stay away from it because of how much work (at least with the cooker I just sold) was involved. Now that being said, and not trying to...
  11. cooknhogz

    Red hots or hot links?

    An older friend of mine grew up around Waco Tx and talks all the time about this sausage his dad use to buy when he was a kid that was very good. He can't remember if it was called hot links or red hots but I would love to find out and make some for him and try it myself. Any thoughts? Thanks
  12. cooknhogz

    Just me and my cooker

    Mainly pulled pork, ribs, and chicken quarters. Brisket isn't that popular up here. You ask most people if they like BBQ brisket and you get, Whats brisket?
  13. cooknhogz

    2 deer today. Life is good.

    Both of my kids got a deer today and there hanging in the barn. Hope tomorrow brings us more venison. Just emptied the chest freezer so there's lots of room.
  14. cooknhogz

    Just me and my cooker

    See, Give or take I usually charge 3x when I provide everything and do all the leg work but, they are going to be getting everything threw there Establishment. All I'm doing is towing my cooker to the bar and cooking all the meat which I know will be a all day job this isn't my first rodeo. I'm...
  15. cooknhogz

    Just me and my cooker

    Yes fpnmf we all know about the search engine which I use all the time but some of us don't have all the time in the world to go threw every single tread trying to find the answer we're looking for. Thanks thou
  16. cooknhogz

    Just me and my cooker

    OK, this is a new request that I'm not really sure on how to charge for. Friends of ours have a popular bar in town which I have done BBQ for many times over the years with great success but I supplied most everything. They recently came to me about this next summer having real BBQ 2 to 3...
  17. cooknhogz

    Smoked Venison Ham - Never done it, but want to

    I haven't done this recipe I thought of because I haven't got any venison yet but first day of Pa deer starts tomorrow so we should have some soon but. Anyway, I was going to take a deer roast or two and inject with beef onion soup mix and a little brown sugar then rub with PlowBoys bovine...
  18. cooknhogz

    New tool "Thermapen"

    For sure, Deer season starts tomorrow here in Pa. I'll have to test it out on all the venison summer sausage we'll be making.
  19. cooknhogz

    New tool "Thermapen"

    Just snagged a orange Thermapen on sale at http://www.thermoworks.com/specials/  finally broke down and spent the cheese.
  20. cooknhogz

    ?? for all you smokers who cut your own wood.

    Ive cut enough apple in the last few weeks that if I wanted I could burn just apple for prob 2-3 years. Free wood is great.
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