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  1. NefariousTrashMan

    Bbq for a large crowd help

    Well I done opened my mouth when I should not have and need your help. To start with the most I have cooked for at once was about 45 people. Our church is having a shin dig next month and I volunteered to cook for the meal ( thinking maybe 50ish people would show up) we have a small church...
  2. NefariousTrashMan

    80g smoker build

    I was given an 80g air tank and I’m gonna start building a new offset smoker. I have put in my information in the feldons calculator. My question for you fine professionals is this will an oversized firebox be a good idea? I was planning on making an insulated firebox. My next question is round...
  3. NefariousTrashMan

    Smothered pork loin chops

    Was checking the meat on sale at schnucks Saturday night and they had whole pork loin on sale for $1.69lb. Took the whole loin and cut off some thick chops. Browned them down in some oil. Cooked them long enough to brown them and get that good meaty bits flavor in the pan. Removed the chops...
  4. NefariousTrashMan

    Couple of yardbirds on a free UDS

    A guy I work with gave me a free drum smoker. I have never cooked on one of these before but always wanted to try. Loaded it up with briquettes and hickory chunks. Grabbed a couple yard birds, son wanted smoked chicken tacos. Cooked two that way I can have lunch for the week. Massaged the...
  5. NefariousTrashMan

    Free things are the best

    A guy at work who flips house on the side told me he had a house he bought with a smoker and he needed to get rid of it. I told him sure I would take it, not even knowing what it was. I figured worst case I can throw it in the scrap bin at work. Well I was surprised when he brought in a UDS. I...
  6. NefariousTrashMan

    Need some cajun gumbo help

    So Sunday since it was snowmageddon here in Missouri I decided to make gumbo for my first time. Well I burnt the first roux and had to start over. My question is did I not make this roux dark enough? I was worried about burning it again. Gumbo tasted great just was not as dark as pictures on the...
  7. NefariousTrashMan

    Transport bbq to competition

    My church is having their first bbq competition. The fella who set the rules wants the food cooked at home and brought to the competition. On top of that the two proteins are pork steaks and chicken. What would be the best way to transport the cooked food? All the ways I can think of would...
  8. NefariousTrashMan

    I finally came to a conclusion

    So in my quest for the perfect bbq flavor, I have tried several cookers, pellet, electric, mb gravity, cos, a little better than cos. My conclusion is there is no better bbq that from a stick fire on an offset smoker. Unless I’m doing something wrong I have not found a better flavor profile than...
  9. NefariousTrashMan

    Graduation party question

    My son’s graduation party is coming up soon and I am planning on smoking 4 pork butts. Is there any tips I should know for smoking multiple at once? I have smoked several butts but only one at a time. I have an old country pecos offset that I have modified some and I also have a pellet popper...
  10. NefariousTrashMan

    Anyone ever fry rib tips?

    I have some rib tips left over from some pork spare ribs. Anyone ever tried to fry them? Or would that just be a disaster and I should stick to smoking them? Thanks for the input! Zach
  11. NefariousTrashMan

    Outdoor fryer

    So I currently have a butterball turkey fryer that was given to me and it’s just about dead. I have been in the process of working on my outdoor kitchen and I would like to add a fryer. Would electric be the best option? Or something like the Cajun propane fryer? Do any of you have an outdoor...
  12. NefariousTrashMan

    This could be great or a big fail

    Walking around the meat department I found something I have never seen or cooked before. A pork loin rib half for $1.49lb since meat is priced stupid these days I grabbed one. Looked around on the forums and decided to give it a go today. Rubbed it down with some code 3 spices rescue rub and the...
  13. NefariousTrashMan

    Wild hog question

    So my son was hunting In texas with my father in law for his 16th birthday present and killed a hog on his hunt. We cut the legs off and split the body down the spine. I’m smoking a leg right now and was curious about an IT temp. Do I treat it like a butt and go around 205 IT or will it dry up...
  14. NefariousTrashMan

    Offset smoker question

    I had a chargriller smokin pro for several years and learned how to run it the best I could. This year I bought a old country pecos it does make better Q for sure. I have been experimenting and removed the baffle and extended the stack. Left side of the smoker from stack to center of the grate...
  15. NefariousTrashMan

    Sunday hot tasty butt

    I have a group of friends coming over for some food and fellowship. I decided to do a pork butt because they are easy and feed multiple people. Threw some Heath Riles honey chipotle rub on last night and let it rest in the refrigerator. Fired up the pellet popper at 2am this morning to start...
  16. NefariousTrashMan

    Smoking a couple chucks on a beautiful Sunday morning

    My son and I each have a Chuck roast smoking. I’m using my old country offset and my son is using his akorn jr. I love the fact that he is 12 and has a passion for smoking and grilling. We have competitions and it’s always a good time. I know I will miss these days I just have to remember these...
  17. NefariousTrashMan

    Stalking the forum for years

    Hello from Missouri, I have been using this forum for a long time finally joined. Thanks for all the great info over the years it has helped my smokin game. Have a butt on the smoker right now as I post this.
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