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  1. meatinc

    Down and Dirty chow for the crew! With Q-View!

    I have a comp in two days (East v West) but I was volunteered to make some chow for St. P Day.  So....  50lbs of Corned Beef and some Hot Bacon Tossed Cabbage - all for the crew (about 50 guys). The Corned Beef is on the two Traeger 075's.  They only had 3 full size and the rest were half...
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  9. meatinc

    Chinese BBQ'd Pork and Smokey Fried Rice....something different

    You never fail to impress!  Nicely done Cowgirl!
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    turtle 2-21-10 100.JPG

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  11. meatinc

    Tips and/or advice for smoking turtle

    Turtle like this ?: http://2.bp.blogspot.com/_XPEAg259yxM/S4H4F7Q_OCI/AAAAAAAAAQE/ZhLmidcnyIk/s1600-h/turtle+2-21-10+100.JPG Sorry - I can't get the pic to post within the entry!
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    turtle 2-21-10 100.JPG

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  15. meatinc

    Pork Loin - Wrap in Bacon?

    What kind of smoker are you using?  If you cook slow - 180 - 200F grate temp - on an offset or other indirect cooking method, and rest it before you slice it, you don't have to wrap it in bacon to keep it moist. BUT - as previously stated - Everything is better wrapped in bacon!
  16. meatinc

    /smoking advice

    I cook at 225F and then crutch when internal hits 160 - 170 - this usually happens in about 5 hours if your butt doesn't get stuck.  Then I go until internal temp is 200 - 205 or whenever the probe goes in nicely.  This is usually another 2 hours or so.  7 hours total time - IF the butt doesn't...
  17. meatinc

    Christmas Breakfast Fatty Ideas???

    I like using maple bacon for the weave, Jimmy Dean Breakfast Sausage, chopped up pieces of pancakes, a can of diced apple pie filling, shredded american cheese, coat weave with maple syrup and roll in diced nutes of choice (I don't personally like pecans or walnuts which sounds the best so I use...
  18. meatinc

    Brine or Inject

    Brining is the only way to go. Phillip Rivers would be the only QB I would start today if I could only pick one (Dan Fouts doesn't play anymore).
  19. meatinc

    What kind of bread for brisket sammies?

    Sourdough holds up really well and is a great offset taste to some sharp cheddar that you could use to top that meat.  It also soaks up a ton of juice! 
  20. meatinc

    Bacon Second Go Round

    That is just wrong to tease like that.  Can't wait to see the finished sliced and ready to eat!
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