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Pulled Pork this Weekend Heavy QVIEW!
Those butts look good. I will be trying the Sauce recipe. I have a newbie question about the gastrique. What's it for? Is it a separate sauce or did you mix it with the bbq sauce or do you use it as a glaze? I like the idea, my wife buys a lot of fruit but there's always leftovers that go... -
Adventures in smoking
How many pounds each were the butts? I ask because I don't think I smoke mine for 10 hours (I think my last one was 7, need to check my notes). The last couple were delicious but I'm always looking to improve :) I do stick with the 230-245F temp as much as I can with my ECB (although with...- tcaptain
- Post #3
- Forum: General Discussion
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montreal smoke meat
Ho! Hell yeah. I'm browsing the site and I just might check out the shipping costs because they seem to have things I haven't found locally. Plus, I've been itching to make some smoke sausages (I mean go balls out, casings, spices everything...not just fatties). Thanks for the heads up... -
Masterbuilt propane smokers
I was curious about that too. I just got mine (haven't even seasoned it yet) and I was planning to use propane for it (I have two full bottles) but I do have some good chunk charcoal I need to use up too.- tcaptain
- Post #14
- Forum: Propane Smokers
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montreal smoke meat
I do consider myself lucky, but with a new family and a new(ish) house I don't get out as much as I used to. I used to hit Schwartz's once every couple of weeks. I've never had the fries cooked in duck fat though, sounds delish. Montreal is where it's at for good food, at least in the north... -
montreal smoke meat
Oh wow. I might try that myself later in the season! I love Schwatz's but hate standing in line :/ -
Virgin Smoker, have a few questions.
I've never tried an AMNPS but in my ECB last year I have good results with pork side ribs using a combination of Apple, Hickory and Oak (20/20/60 I think...I'll have to check my notes). It had a nice sweet smokey taste with a little hickory bite. Although a note, if you try Hickory, go easy...- tcaptain
- Post #3
- Forum: For New Members
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2013's smoke season gets an upgrade!
Man I'm fired up! Bring on the nice(r) weather! Started smoking last year on an ECB. Took Paul Kirk's course (thanks to my wonderful wife). I had some really amazing results for ribs and pork butt (so so on the one chicken I tried, but I'll be back to that). I spent the winter in withdrawal...- tcaptain
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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My first pork butt
Thanks for the advice I will DEFINITELY try drying brown sugar in an over. I love it in a rub. I don't know that I'm comfortable removing the water bowl altogether, but I'll keep it in mind. I guess I'm trying to find a happy medium between the really moist and juicy roast I got and a bit... -
My first pork butt
Thanks! I'm getting a ton of ideas in here too! I'm fixing to try again this Saturday, same meat, same rub...different techniques, different spritz. As much as 48 hours? That seems long. I guess even if the salt pulls out the moisture, there's a good marbling in the pork butt that the fat... -
My first pork butt
LOL! Ok, I think I'll be making some pulled pork again next weekend! I'm making note of your recipe SQWIB, but I really love the rub I came up with on Saturday so I'm gonna play with that a little more. A lot more and overnight and see what that does and I'll spritz with straight JD. 2... -
My first pork butt
I forgot to ask, are you basting pork butt with straight JD on that shot? I might have to try that! I used JD in my BBQ sauce this time around and it worked well with the rub flavor profile, so I might switch from apple juice! Thank you! I have to admit, it was damn tasty! I had the... -
My first pork butt
Oh that makes a lot of sense. I didn't mop, I misted with apple juice and that only sparingly. I'm aiming for a little of both...thicker bark, and more bark. I didn't put much rub overnight (just a light dusting), going heavy only 2 hours before because I read that if the rub is heavy on... -
My first pork butt
This weekend was my first smoke session since my class. I was really eager to give this another try. It was my fourth session overall. Prior to start, I modded the pan on my ECB, made one 1" hole in the bottom and 2 1/4" holes around the sides under the pan grill. I've always had a problem... -
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Hello! New smoker from Montreal, Qc, Canada
Hello all! I just found this forum and wanted to dive right in! I'm new to smoking. I've always loved backyard grilling (spent years dreaming of the day I could have a house with a yard so I could grill) and a couple of months back my wife got me Chef Paul Kirk's BBQ class as a "pick me up"...
