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  1. meatinc

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

    I usually foil and add a very small amount of liquid - about 1/4 cup.  In order to get that bark crispy, I vent the pan after it has reached the internal temp I am looking for.  Venting the foil - or taking the foil off for about 20 minutes allows the bark to crisp back up and releases the...
  2. meatinc

    So Cal Meat Up!

    Thanks to Scarbelly for adding me to the group!   Even though it is designed to promote competitive BBQ, the information that is provided at the meetings will help any type of cook / BBQr and all are welcome to hang out.  Here's the basics for the SoCal Meat Up group. Mentoring new competitive...
  3. meatinc

    WSM Jedi Mind Trick

    Hey guys! Great idea to have these groups.  Very cool idea! Anyway - thought I'd share the story of how and why I got my WSM 22.5.  It all started last year when there was a $199 special on the 22.5 at Sears but in very small print it did not include the $150 in shipping.  Now not such a great...
  4. meatinc

    So Call Smokers Get together time and location

    The summer rates are higher but with something for the kids to do - it could be a better way to get the wives to approve of our "outing"! 
  5. meatinc

    So Call Smokers Get together time and location

    Scarbelly - I mentioned in the other post - Lake Skinner is nice.  Inexpensive.  Lots of room and family and BBQ friendly.  It may be tough to get them to let us light up a bunch of smokers up in Idylwild because of the fire danger. Should we start a thread on So Cal competitions coming up so...
  6. meatinc

    Southern Calif Smokers

    Hey guys! Thanks Scarbelly for starting this group.  Aaron here from Murrieta. A group meeting would be great!  Lots of inexpensive but nice campgrounds that could be central - thinking Lake Skinner in Temecula. I'll also let you guys know when Meat, Inc. is competing so we can meat up.  Next...
  7. meatinc

    I love BBQ! I've got some tools! I kinda have to build one, don't I ?

    What a great build! Congrats on making a killer smoker and putting it to work!  Thanks for the thread!
  8. meatinc

    SoCal Meatup is hosting a backyarder in Yorba Linda California for people looking to start competing

    Frizzle - come on down and check it out.  You do not need to pay if you are not competing.  Hope to see you there!
  9. meatinc

    Canadian Bacon First Time - I'm Hooked!

    You have to stick to your deal but the good news is you get to make more!
  10. meatinc

    Smoking a rack of pork!! QView added

    Excellent job  - pics and explanations.  Incredible - I think I can actually smell it through the internet. I'm on my way to Costco right n........
  11. meatinc

    WSM Tureky take 2 QView

    Did you have to fit everything on one shelf?  I know there's a water pan but seems like the heat is a bit higher on the edges.  Any reason why you didn't use the lower shelf for the bird? Looks like a great meal is coming!
  12. meatinc

    Smoked Salmon Fatty experiment with Q-View

    Nicely done!  Now wrap that thing in a bacon weave, leave out the eggs and you will have a WINNER!
  13. meatinc

    Smoked Tomato Candy! q-view

    That is simply an amazing use of tomatoes.  Great job!  Thanks for the idea!
  14. meatinc

    Spares on a windy day

    Can you use the wind to your advantage?  If you are using a charcoal / wood smoker can you point the vent intakes into the wind to stoke the fire?  You may have too much wind at that point so you would have to angle the smoker into the wind and adjust the dampers to get the correct amount of air...
  15. meatinc

    Rare Roast Beef (for Sammies) Lots of Views!!

    WOW!  Awesome job - thanks for sharing.  Now - how do I convince my boss to let me get a hunk of meat like that?
  16. meatinc

    SoCal Meatup is hosting a backyarder in Yorba Linda California for people looking to start competing

    The last So Cal Meat UP backyard comp in Ontario had 9 teams - 7 teams never competed before - top 4 teams overall were brand new!  The feedback from the judges was invaluable information with even the "pro" team members that came out to support leaned in to listen to the comments.
  17. meatinc

    Bacon Turtle Burgers?

    Teeznuts, Same temp as cooking a fatty - around 250F for 90 - 120 minutes.  Since I used all pre-cooked ingredients for the "guts" on these turtles, I didn't really worry about internal temp.  I was cooking fattys at the same time so as soon as they were done, the turtles were done too.
  18. meatinc

    Beef ribs

    Hey Aces, You can try any type of ribs you want - whatever you can find is more like it.  I use Beef Spares but I have to pick through them if my favorite butcher isn't around because they pocket out the meat so much when trimming.  I've also cooked beef back ribs too.  The spares are the dino...
  19. meatinc

    Little help please

    Can you send in a picture of your grill and maybe someone could offer a little more help?! How's your recipe for the ribs?  What method are you going to use? Let's help you win this thing!
  20. meatinc

    NEW CINDER BLOCK SMOKER/GRILL

    I'll start by saying I'm not a pit builder - 1.  Seems like a typical ratio of fire box to cooking chamber is 1:4 2.  When you are adding fuel or even more difficult, removing ash from the fire box section - the bigger the opening, the better.  3.  The idea of a damper that you can isolate...
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