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  1. pocketaces

    Need Some Great Pork Loin Ideas. Please!

    I'm going to be doing a pork loin over the 4th and I want to wow these people.  I won't have access to my side firebox smoker and will need to use a regular weber grill. What should I do?  Direct heat?  Indirect?  Coal?  Coal and wood chucks? Marinate?  Inject?  Stuff? Any and all suggestions...
  2. pocketaces

    Rust on my cast iron rack.

    I've got rust on my cast iron rack in my side firebox smoker.  I can use the main chamber for direct charcoal grilling and it must have gotten too wet this winter while making burgers. I don't think a wire brush is going to do the trick?  I need to get that off of there, get some oil or fat on...
  3. pocketaces

    What is a Pork Rack Rib?

    My butcher sent an email about spare ribs on sale for .79 a pound.  I emailed back asking more about the special.  In their return email they mentioned that the ribs are "Pork Rack" ribs and that next week the price would be back up to $2.49 per pound. So, what the heck are they?  I may just...
  4. pocketaces

    I lost my finishing sauce reciepe! Help Please!

    I've used the search function and STILL can not find the finishing sauce recipe I found on here.  It had apple cider vinegar and ginger ale. Can anyone please point me in the right direction? Thank you fellas!
  5. pocketaces

    Full brisket pricing.

    What prices do you guys normally pay? What is a real good price? The best price that I can find is 2.99 per pound.
  6. pocketaces

    What are your favorite Fatty recipes?

    I am having a poker game this weekend. Last time I did a shoulder and people loved it. This time I want to make two or three fatties. I want to hit it out of the ballpark. So what should I make? :yahoo:
  7. pocketaces

    Too much white Smoke in my UDS AGAIN!

    How can avoid that think white smoke?  Ive tried everything.  I started a chimney of coal, added three logs of apple wood and let it go wide open with the cover off for an hour and a half.  I put the cover on and white smoke still billows out.  I think a rack of ribs and a batch of Dutch's beans...
  8. pocketaces

    First full Packer Cut. Any tips, advice or input would be great.

    I am picking up a 15+ pound packer cut brisket on Thursday night.  The current plan is to smoke it with my side fire box rig with lump and apple wood. I'd like to separate the point from the flat and make burnt ends with the point then continue to smoke the flat. I plan on starting the smoke...
  9. pocketaces

    Beef ribs

    I would like to do some dino bones for the first time this weekend.  Do you buy beef short ribs or beef back ribs? What is the difference?  What does everyone do? How do you cook them 3-2-1? Thanks. Scott
  10. pocketaces

    UDS Prep Question

    I've been using lump and apple wood in my UDS.  As I've said before, I don't think I get the same quality of BBQ compared to my offset.  Just now I tried a sampler and there is definite creosote taste.  How are you guys setting up your burn basket with your UDS? How do you achieve that ninja...
  11. pocketaces

    UDS question.

    I'll be pulling out the UDS today to do a rack of ribs for the wife and some beans for me.  Then last night I found bone in chicken breast than I want to try. Ribs I go by look and feel and the beans, well, it seems as if I can take those off after 1 or 5 hours and they are always good. But I...
  12. pocketaces

    Well its all your fault guys...My UDS is now cooking its first shoulder!

    I was able to buy three of these babies 10 minutes from my house for $10 each.  They held soybean oil.  The outsides are clean as a whistle.  I couldn't get home fast enough.  I got them unloaded and wondered if the tops would come off.  No problem.  I took off the bolt / bracket and peaked...
  13. pocketaces

    Winter is almost over. Thank goodness.

    I just ate the last of my pulled pork from the freezer.  It kinda got me thinking.  My first year of smoking is almost complete.  I learned so much, mainly from this board.  So far in this Winter "offseason" I've managed to lose 31 of the 37 pounds I set out to lose.  I also now have begun the...
  14. pocketaces

    I'm looking to buy a UDS

    I am really thinking of buying a BGE.  The winters here in WI make smoking very tough.  I've done a lot of reading here telling me that an UDS might do well all year for a fraction of the price.  I looked at a few threads showing you guys building UDSs.  I really don't have the knowledge or...
  15. pocketaces

    Pork Shoulder

    Been on since 9am.  Heat is fairly steady.  That is surprising considering how windy it is here. I'm just a few miles from the golf tourney in Sheboygan.  We're at 165 degrees.  I've had it rubbed since Friday night.  I am not foiling until 210 then putting it in the cooler for a few hours...
  16. pocketaces

    Pork Shoulder Rub Question

    I've rubbed my pork shoulder to get it ready for tomorrows smoke.  Then I found out that the smoke has to happen on Sunday. Basically the shoulder will sit in my fridge all rubbed up until early Sunday morning. Just to be sure, everything should be fine right? 
  17. pocketaces

    Sunday Spare Ribs w/ Qview

    One hour in on the 3-2-1.  There is a lot of smoke in the picture as I just added a new piece of apple wood. The trimmings are on the warming rack.  I've never trimmed to St. Louis Style before.  It was pretty easy. I am spraying with rum mixed with pineapple and apple juice. The ABTs will go...
  18. pocketaces

    Why trim to St. Louis Style?

    I bought some spare ribs to smoke for a birthday party tomorrow.  I see a lot of people trim them into St. Louis style.  Why?  Is it more of a visual thing?  Do you smoke the meat that you trim off anyway?  A nice trimmed rack of ribs does look great but I was just wondering what you guys do and...
  19. pocketaces

    Two Chuckies and my first Meatloaf w/ Qview

    Its been a few weekends since I've smoked and even longer since I've contributed some Qview.  We've been very hungry for ribs but still have way too much beef in the freezer.  So we "settled" on two chuckies and my first meatloaf. The last chuckies we did came out kind of tough.  I'm planning...
  20. pocketaces

    First Pork Butt. I need some input please.

    We are going to do a pork butt this weekend up at that lake.  We have a Little Chief Electric Smoker and a normal weber charcoal grill. The butt is a 7 pounder.  I was thinking of putting the butt in the electric smoker for 2 hours then finishing it in the charcoal grill the coals and wood...
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