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Just bought an SnP
All right, putting her out on the maiden voyage today. Got a couple of bags of royal oak and a bag o' hickory chunks. Got a shoulder, a loin roast and a fatty ready to go. Just got the firebox going with the minion method, temps are comin up nicely. I will post the results on the pork page...- falmund
- Post #17
- Forum: Charcoal Smokers
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First fatty
Ah yes, the first is fun. Welcome aboard the Fatty Wagon. Next you will find yourself making them 5 at a time and freezing them! (I have one thawing in the fridge right nwo for brunch tomorrow ). Did you make your own sausage? Sounds great. Keep up the good work and have some fun with it... -
Just bought an SnP
Ok, here's my next question. I have been using a vertical Brinkman. I have always used a single well filled chimney starter full of lump. I would get it going nice and red, toss it in the charcoal pan with a few good sized unburned chunks of lump and a couple chunks of wood. This would be...- falmund
- Post #14
- Forum: Charcoal Smokers
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Just bought an SnP
Thanks TW, that makes a lot of sense. That's why I love you guys (gender neutral)! It's great to not only get ideas, but the reasoning behind them. I have enjoyed my education thus far. It has been enormously gratifying getting that satisfied sound when my wife takes the first bite, but it's...- falmund
- Post #12
- Forum: Charcoal Smokers
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Just bought an SnP
Put the beast together tonight...sticking stok on the wheels...at least for a few days, I don't think I will be moving it much. I don't know the purpose of the chimney extension, and am very curious. Since you both mention it, I will blindly follow, but I am curious. As far as the charcoal...- falmund
- Post #9
- Forum: Charcoal Smokers
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Just bought an SnP
Any immediate, cannot miss, never avoid or the bbq god's will hate you mods? I don't have a lot of time at the moment to go too crazy. Just wondering any thoughts?- falmund
- Thread
- Replies: 18
- Forum: Charcoal Smokers
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Taking a creck at the baby back
First time for ribs! Using my modified magic dust, little more cayenne this time: I was going to post the rubbed pork pic here, but man it came out blurry...dirty lens, oh well. I will post some more pics in progress. Hitting up with Hickory using 3-2-1. Got off to a bad start. When I was... -
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Variation on a theme
So, I made my first attempt at ABT's today, with fantastic results. Jalapenos stuffed with cream cheese, JD Maple sausage and cheddar, then bacon-wrapped. Turned out well. As I was at the store I was planning for the family. I am working on their spice tolerance with a progressively spicier...- falmund
- Thread
- Replies: 6
- Forum: ABT's and all things Appetizers
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Picnic Butt part deux
definitely better the second time around! Still have several mods to make to keep heat up (had to finish in a 350 oven). Also, needed more rub, and I think I'm going to start injecting on every shoulder. Just makes it better. Guests appreciated it and absolutely loved the ABT's. Smoke Mac n... -
Picnic Butt part deux
Considerably better, thank you. Before I was struglling to get to 200. Within 2 minutes of putting in a load of the new coal, I was closing vents cause I was approaching 300. That load of coals lasted me 2+ hours at 260. I really need to replace my coal pan with a basket. The next load... -
Picnic Butt part deux
Ended up going to the farm and home store and finding Picnic brand Lump...looks like good stuff. We'll see how it works. -
Picnic Butt part deux
Man alive, having trouble with temps today...it's about 50 degrees and fairly windy. However, thats what I have been working with all spring. I think it might be the charcoal. I ran out of cowboy, so I swung by hy-vee last night and bought a bag of Kingsford Charwood. Looks just like cowboy... -
Salmon: Take two
Sorry, folks, forgot to post pics...I'm fired. Salmon turned out well. Not quite what I wanted, but it was serviceable. Turned it into a nice spread with cream cheese, served with crackers, rice and sliced apples. Took it in to work with me to good reviews. -
Picnic Butt part deux
Ok, so this weekend I am trying the pork butt again. Got it started early so I have time to do it right. Trimmed it, rubbed it down with my Not-Quite-As-Magic Dust and tossed it in with some hickory. Going to spray it down every couple of hours with apple juice/bourbon. Somebody suggested... -
BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009
Even better, do both at the same time, open faced on sauerkraut rye. Man , now I am drooling. I am intrigued by the idea of smoked mac n cheese. Timmy is a MnC addict, and he is rapidly becoming a smoke-fiend, so this would be a perfect blend. What do you do, prep as normal and then put it...- falmund
- Post #31
- Forum: General Discussion
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thread for the weekend of 17-19 April 2009
Well, kids, looks like I'm going to have decent weather for smoking on Saturday. Cooler than now, but still in the 60's. I'm going for my second attempt at pork shoulder, going to inject marinade shortly before starting the Brinkmann and then doing the mustard/crust rub. I've been using a...- falmund
- Post #58
- Forum: General Discussion
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Wutang's spring fattie throwdown entry. The Triple Stuffed Breakfast fattie.
Man alive, that is a gorgeous hunk of artery clogging yumminess. Looks very solid, too. Mine never present quite that well.
