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Pulled Pork Garlic Sauce?
I am planning a BBQ and was thinking about making pulled pork with traditional BBQ sauce, but wanted to try and also make some with a garlic sauce. I have had pork at restaurants (Cuban) and was thinking about something on those line. Anyone have any recipes or have tried something like this? -
How to smoke Bone in smoked picnic?
Is this something I smoke until it reaches about 200 degrees, while keeping heat at 250 degree's in WSM? Do I cook it similar to pork shoulder? I have a 4.5 pounder and thought this cooked like shank, but now I am thinking to cook it like a pulled pork. Any advice would be appreciated. -
Temp for Ready to cook pre-smoked Ham
I am smoking at Shank portion pre-smoked ready to cook Ham and was wondering what Temp I should cook it to. Thanks -
brine for 7 pound turkey breast.
Can someone give me measurements for 7 pound Turkey Breast Brine? Should I half the measurements from slaughterhouse's brine? Thanks -
repost double smoked ham recipe
Can someone repost the double smoked ham recipe. I had it saved but I guess when the server crashed it disappeared. I made it for christmas last year and it was great. I am also looking for a nice ham glaze recipe. Thanks, Mike -
newbie fatty
Can someone direct me to a sticky of how to make a fatty? What ingredients and temp to cook etc... Love to try. -
First Butt Qview
This is my first attempt at butt. This pic is butt at 165 degrees prior to foiling and apple juice. So far i think it looks pretty good. This is my second smoke ever and I think I am hooked. When finished, is it ok to pull and add finishing sauce and then put in fridge for tomorrow? Thanks... -
First try for ribs 3-2-1 q-view
This was my first smoke of ribs. I used Jeff's rub and used 3-2-1 method. I sprayed apple juice on ribs during foil step. The ribs came out very juicy and tasty. The only complaint is that I like them a little sweeter. Any suggestions on tweaking the rub to reflect a little sweeter taste. Let me... -
GOSM Therometer reading
I am smoking my first set of ribs today with Jeff's rub 3-2-1. I noticed the thermometer on wally world GOSM is reading different then meat therm placed in top vent. I am going with meat therm. Anyone else have this discrepancy. The GOSM is reading about 200 and the meat therm in top vent is...- bso8870
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- Replies: 12
- Forum: General Discussion
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rib racks during 3-2-1
I am planning to do my first spare ribs smoke and will be using Jeff's rub recipe. Can I use rib racks when doing this or just lay the ribs on the rack. Thanks, Mike -
Enough Smoke
I am trying my first smoke Beer can chicken with a GOSM propane from walmart. It doesn'nt seem to be generating much smoke. I am using hickory wood chips and the water pan. There only seems to be a little smoke hovering above water pan. I have had bird in for about 1.5 hours. I just changed...- bso8870
- Thread
- Replies: 8
- Forum: General Discussion
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Sticky Thread for basic recipes for Newbies
Just wondering if there is a sticky thread for recipes most newbie's should try. Ex.. Ribs,Brisket,Pulled Pork etc... Don't want to bother everyone with simple repeated questions. Also, how do I make thread so first message is on first page not last?- bso8870
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- Replies: 1
- Forum: General Discussion
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First Smoke-Beer Can chicken
My wife and daughter are up in CT so it gives me time to try out my Wally world $ 87.00 GOSM. I would like to try something simple before they come home so I have a little practice and can surprise them with my new skill. Can someone give me a simple yet tested recipe for beer can chicken in... -
newbie from south florida
I just purchased a great outdoors propane smoker from Walmart. I am looking forward to learning how to smoke brisket,pulled pork,ribs, and maybe even ham. I guess my next step is to do the 5 day course. Any other suggestions would be appreciated. Anyone who has this smoker please give me your...
