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  1. kurt boutin

    Wings with a copycat recipe

    Sure...here's the recipe: Ingredients   150 grams regular bacon, finely sliced (I ended up using a whole pound, then dried, chopped fine fine fine in an electric chopper) 1 cup maple syrup 1.5 tablespoon Dijon mustard 1.5 tablespoon grainy mustard 1 teaspoon white vinegar 2 lb (about 1 kg)...
  2. kurt boutin

    Sunday is Fatties Day!

    Thanks!  I've also got a buddy of mine in the propane biz who's going to take a look. Kurt
  3. Wings with a copycat recipe

    Wings with a copycat recipe

  4. kurt boutin

    Wings with a copycat recipe

    Ok, so, I've had massive temperature issues with my vertical propane smoker, which just means I've got mods left to make.  That being said, cooking to temp is cooking to temp, so I forged forward... smoked these until they hit 172 and the sauce is a copy of Real Sports Bar & Grill in Toronto's...
  5. 0419151457.jpg

    0419151457.jpg

    • kurt boutin
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  6. kurt boutin

    Sunday is Fatties Day!

    So, the only REAL mod I've made is adding a cast iron skillet as a holder for the wood chunks. They're not flaming and smoking fine.  Here's the after Q-View
  7. Sunday is Fatties Day!

    Sunday is Fatties Day!

  8. 0419151335.jpg

    0419151335.jpg

    • kurt boutin
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  9. 0419151334.jpg

    0419151334.jpg

    • kurt boutin
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    • Album: Sunday is Fatties Day!
  10. 0419151330.jpg

    0419151330.jpg

    • kurt boutin
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    • Album: Sunday is Fatties Day!
  11. kurt boutin

    Sunday is Fatties Day!

    And likely my final reply before Q-view... it's up to 304 at the lowest setting I can put my smoker at...correction, it just went to 320 and we've got 165 internal temp...taking them off... Kurt
  12. kurt boutin

    Sunday is Fatties Day!

    Ugh...and now we're up to 279...and back down to 270...I'm freaking out a bit.  Internal temp is 142, so we've got some time before fatties are done. Kurt
  13. kurt boutin

    Sunday is Fatties Day!

    Meant to ask...will running a bit hotter make the bacon crispier on the outside? Kurt
  14. kurt boutin

    Sunday is Fatties Day!

    Ok, so I forgot to take pics prior...bad me...I'm doing some wings later, so I'll post those before pics.  I'll certainly post after pics. Once again, my propane smoker (the Masterbuilt 2 door) is running hot...I just can't get the heat down...we're about an hour or so into this and it's 246...
  15. kurt boutin

    Bacon Weave Tutorial

    Since it's been two years since the last post, I thought I'd jump in.  I'd make ONE tweak to the tutorial... PARCHMENT paper rather than wax paper... MUCH less sticky and makes it VERY easy.  That being said, I'd also use it between taking the pork out of the ziploc bag and "chubbing it up". Kurt
  16. kurt boutin

    Sunday is Fatties Day!

    Ok, so, just finished putting together the fatties to sit in the fridge overnight.  Trying a couple different things this week... 1) Liberal dosage of Memphis Dust 2) Fattie #1 - Pepperoni sticks w/String Cheese (Made for easy rolling) - baste w/pizza sauce instead of bbq sauce...we'll see how...
  17. kurt boutin

    Temp issue...

    So, I'm probably going to be putting together a couple fatties for Sunday, but am a little concerned about my smoker temp.  In the past, I've gone the 225-230 route to smoke the fatties.  My smoker (a Masterbuilt propane vertical) runs hot...when I did ribs and chicken a few weeks ago, I was...
  18. kurt boutin

    New Vertical smoker and meat location questions...

    I'll definitely check into that mod.  I hadn't thought about the "between off and high" "hack". Definitely seems like it'd be touchy.  Thanks for the ideas! Kurt
  19. kurt boutin

    New Vertical smoker and meat location questions...

    I hadn't considered the gas flow rate as my presumption was that the rate was regulated by the control on the smoker itself.  Is that not the case?  I have always just thrown the gas wide open and then control the heat (and what I presumed was the flow) via the controls on the smoker. Kurt
  20. kurt boutin

    New Vertical smoker and meat location questions...

    Ok, so, boneless skinless chicken thighs... First Q-View Second, apparently, I should have rinsed the brine off the chicken before throwing the rub on them and throwing them on the smoker...they came out very salty.  Though I cooked to temp, they appear overcooked...
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