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Forgive my Sin- (photos)
I wanted to try something new for the Superbowl so I decided to do my first Fattie. Jeff's Smoked Bacon and Sausage Flatty sounded like a easy way to get started. I spent Sat. Afternoon putting it together and then put it in the refrigerator over night. Sunday morning came and it was 12 degrees... -
Unusual Prep for Xmas Turkey (pic's)
I love Iowa- handy54
- Thread
- Replies: 5
- Forum: General Discussion
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Ribs & Loins on Sale
Iowa Hy-Vee's have a sale on Whole Boneless Pork Loins for $1.88 per Pound and St. Louis Style Spareribs (limit 4) for $1.99 effective 10/2 - 10/8. Might be worth a Look.- handy54
- Thread
- Replies: 3
- Forum: Grilling Pork
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Brisket Time Temp. Charted (Q-view)
Over the weekend I smoked a 13 Lb. brisket and for the fun of it I charted time and Temps. It took 13.5 Hrs to reach 197 degrees I wrapped and tented at 162 degrees and pulled at 197. I made burnt ends out of the point and sliced the flat. came out great Temp. Smker TmpMeat TempIncrease07:30... -
$1.99 Porl Loin Back Ribs
In case you missed it HyVee is running BB Ribs for $1.99 in their Iowa Stores. Limit 4 racks per visit. good thru 9/4/2012 -
Brisket Au jus Question
I smoked a 11 lb Packer this weekend, when it reached 165 IT I put it in a foil pan and added a small amount of apple cider then covered it with foil. When it reached a IT of 200 I removed it, when I uncovered it there was about 2.5 inches of Au jus in the pan. My question is this, is the au... -
W.W.W. (What Went Wrong)
I wanted to impress the family with a 11 lb. Packer brisket for a late lunch for Fathers day. I worked the time line backwards from a 4 pm serving figuring 12 hrs for the brisket and another 2 hrs for the burnt ends, which gave me a start time of 2 am Sun am. On Sat. I injected it and applied... -
Whats the difference
What is the difference between these two products? Thanks
