Search results for query: *

I went to school there in the sixth grade back around 1972! I think I lived pretty close to where you're describing.

I wanted to share some pictures of a cook from last weekend. My main intention was to shadow one of NC's most successful whole hog cooks. He competes in the North Carolina Pork Council "NCPC". I am also a certified judge in the NCPC. Roy has several state championships under his belt and has...

Well, I will say that's better customer service than I got from LEM!  And now you can oil the motor you have and not worry about it....course you might want to wait till you receive the replacement! Good luck.

I bought the 15# Kitchener Stuffer from Northern a few years ago and LOVE it.  It didn't come with a small enough stuffing tube, so I've been searching for one.  I saw some links for LEM tubes on the forum but after having very bad luck with LEM ("Quality control and customer service) I swore...

Solar, Your post just put this back in my inbox in my email, so I wanted to add a couple of pieces of info too. I think how much if any fat is trimmed can depend on how much fat is trimmed when it's butchered and wrapped.  I have bought packers with huge fat caps and I've also bought them...

I posted early in this thread about my problems with LEM and their POS stuffer and customer service. I purchased a 15 pound Kitchener stuffer from Nothern Tools and haven't looked back.  Mine has all metal gears and works great.  I just bought the Kitchener mixer.  I've put it together but...

I competed in a non-sanctioned whole hog competition about a month ago.  It was sponsored by the Harley dealership in Raleigh, NC.It was a fund raiser for our Veterans.  You could cook on any kind of cooker with any fuel. There were two teams that compete regularly in North Carolina Pork...

I finally got around to checking the updates to this thread.  BOY!  Looks like I missed a good one! All of the food looked awesome.  Nice looking RF build, what a good way to break it in.  I like the bottle opener...may have to steal that idea! I hope I can come next year.  I hate I missed it...

200 should be fine.  Letting them rest is important.  I came up with the idea of cutting through the fat cap after doing something similar when cooking pork belly on the Weber Grill.  The fat cap will render down and you can chop it fine and mix in with the Q for some great taste.  Nobody will...

Thanks! Only the bottom of the meat is not getting smoke, so it gets plenty.  I tried to keep my cook temps between 225* - 250* The cook took about 12 hours, but don't go by time, only internal temp.  I took the IT to about 205*.  Let them rest for about an hour before pulling.  If you pull...

I saw Myron Mixon talk about using alum pans on a TV show or YouTube video.  He said he did it to keep his grill clean.  Another benefit is keeping the drippings to mix back into the BBQ after it's pulled.  The butt cooks in it's own juice throughout the cook.  After about 4 hours of smoke, I...

Here ya go!

I won 1st place in my first competition! I cut cross hatches in the fat caps so they render down.  It also lets the rub get down into the meat. Applying some rub. 13 butts loaded and ready to go.  Cooking with all wild cherry wood. Biscuits cooked perfect on the smoker wrapped in...

Just sent alelover a PM.  I'm not going to be able to make it this year. My daughter called from Florida and wanted to do something special for her Mom for Mothers Day.  She wanted her to fly down to FLA for a special girls weekend. I volunteered to stay home with our son, who has autism, so...

Nice!  Q- View?

Am I in the right place to ask a question about competitions?  Just wondering....maybe everyone is out smoking!  LOL

Is there a place here in the forums for competition questions?  I looked and didn't see anything so I posted this in the General area.

So I'm entering a local competition and since I've never entered one before I've got a couple of questions. First a little background info.  This is the link to the rules in case you guys have any questions that I don't answer.  http://www.broadwaync.com/festival/FORM%20BBQ.pdf  Entry fee is...

I now do the same thing.  When I first started making pulled pork I would pull the butt while it was hot...just off the smoker.  I couldn't figure out why my meat seemed to be so moist and juicy while I was pulling it, but later seemed to have a kinda dried out texture. Letting the meat rest...

BTW, I just shared my last post on Facebook.