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  1. bredbaker

    Daytona 500 Pulled Pork

    My police volunteering is on a hand-held police radio guiding a patrol around town, so I am here keeping an eye on it, I guess I made it sound like I was leaving.  I would never leave my pork butt!  I am devoted to my pork butt. It is a nice day here in Vancouver, WA for bbq, which is rare in...
  2. bredbaker

    Daytona 500 Pulled Pork

    I should have mentioned that I covered the pork in oil and rub last night, refrigerated it overnight and took it out early this morning to get to room temp.  Then I injected it.  This is about 45 minutes into the smoke phase.. The temp got high for about 15 minutes on me, about 350, I have it...
  3. 2013-02-24_10-57-35_868.jpg

    2013-02-24_10-57-35_868.jpg

    • bredbaker
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    • Album: Daytona 500 Pulled Pork
  4. Daytona 500 Pulled Pork

    Daytona 500 Pulled Pork

  5. bredbaker

    Daytona 500 Pulled Pork

    How better to while away the hours during the Daytona race than smoking up a pork shoulder for pulled pork dinner tonight. First I slathered the shoulder in canola oil then hit it with a savory rub that I found here http://www.smokingmeatforums.com/t/129563/pulled-pork-dry-rub   And then I...
  6. 2013-02-24_09-10-37_123.jpg

    2013-02-24_09-10-37_123.jpg

    • bredbaker
    • Media item
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    • Album: Daytona 500 Pulled Pork
  7. 2013-02-24_08-43-04_402.jpg

    2013-02-24_08-43-04_402.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Daytona 500 Pulled Pork
  8. bredbaker

    Smoked and Seared Pork Chops

    Last night with little warning the Wife changed up the menu and brought home pork chops.  Due to economical reasons we were not planning to smoke anything this weekend, but when I saw them I got an idea, I had a little charcoal left and some apple wood chips and hickory chunks, so I cleaned up...
  9. Super Sunday Smoking

    Super Sunday Smoking

  10. bredbaker

    Super Sunday Smoking

    So I am using a rib rack for the first time.  My small charcoal grill, which I use as a smoker makes this as good as I can work it until I can get a bigger smoker.  Any suggestions?  This photo was about an hour into the smoke as I was adding more Apple Wood. Later I will wrap them and move...
  11. 2013-02-03_10-41-15_238.jpg

    2013-02-03_10-41-15_238.jpg

    • bredbaker
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    • Album: Super Sunday Smoking
  12. bredbaker

    Super Bowl Smoker

    Very nice!  I am running some St Louis Ribs 3-2-1 method, later I am doing chicken drumsticks and in the middle I will add potatoes to smoke for a while.  Trying to time it all out for the start of the game.  Pics later.
  13. bredbaker

    Shoulder done too early, what now?

    I think holding it at 140 too long will induce cooking, hold at 4-5 hours in the ice chest, then move to the low, low oven at the last possible moment.
  14. bredbaker

    I'm A GRANDPA!!!!

    Congrats!!!  What a beautiful little human being.  
  15. bredbaker

    Has The Economy Effected Your BBQ Decisions?

    I'm in a situation where I have recently changed careers, and while pay wise the move has been mostly lateral we've fallen into a hole financially.  We'll get out in about 60 more days when my probationary period is up and I can get my management position, but you forgot how long 90 days can...
  16. bredbaker

    Has The Economy Effected Your BBQ Decisions?

    I sit here on a wonderful, cold Sunday afternoon with playoff football heading my way and absolutely nothing on my grill, no smoke wafting into the air making the neighbors jealous.  This is depressing.  Four days before payday and I simply cannot justify the extra money right now to smoke up...
  17. bredbaker

    How did you come up with your screen name?

    Before I discovered the joys of smoking and grilling my Dad made all our bread every few weekends.  I loved making it, and now, long after he is gone, I continue making bread using his recipe he perfected in 1960.  Everyone I know loves the bread (it's a challah, an egg based white bread) and I...
  18. bredbaker

    Smoked Chicken Wings with pictures

    I'll be smoking some wings up for the Seahawk game today, since the Wife doesn't like too much heat mine will be more mellow than these, but I never thought about injecting the wings.  Probably use a butter/garlic injection.  Thanks for the idea!  
  19. bredbaker

    Pork of the Pacific Northwest

    Howdy and welcome, fellow Washington smoker!  I'm from southwest WA, Vancouver to be exact and am enjoying this forum quite a bit.  Good for a newbie like me to learn some new tricks.  Hope to see you around the forums!  
  20. bredbaker

    New in Oregon

    Hi Andrew!  Across the river from you in Vancouver and also recently started finally barbecuing the right way. Hopefully we get some social events going in the area.  
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