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I am going to be smoking butts for 50 people this weekend. How many pounds of pork butt do I need to cook? Thanks, Jamie

Is there no science behind the low and slow method?

I had a hard drive crash, does anyone have a pdf copy of this recipe? Jamie

Hello all, I just purchased a Weber 2820 Smokey Mountain Cooker/Smoker. Holy cow are the temps steady and the burntimes long in this thing. I have used it twice now and it feels like cheating it is so easy to use. For example, last night at 5:30 PM I put about 3/4 of a chimney of unlit...

I would love a program like this, if you have experience with a particular program please share it. Jamie

bump. Help.

I know some guys that are smoking/bbq'ing their pork butts at 350 degrees. This just doesn't seem right to me and what I know about smoking, but I really don't know why I like to keep my temps at 220 - 250 degrees. What does it hurt to cook the butts at a temp as high as 350? Jamie PS Low...

I have a bar-b-chef offset smoker that I would like to sell. It is too big to store easily around the house. It is less than 1 year old and has been covered all of it's life. It has normal wear and rust, but nothing that will effect performance. It is in very good shape with the exception of...

Well, I fried a butt. It turned out great. I injected it with a cajun spice and rubbed it down with some Tony C's, heated my oil to 375 degrees and fried it to an internal temp of about 175. I will do this again. One thing, I read that it would take about 8 minutes per pound. This is just...

Anyone ever tried to deep fry a Boston Butt? I have heard this was great and I want to try it. So far the only details I know are fry it in oil at 350 degrees for about 8.5 minutes per pound. Anyone have more information on how this is done? Jamie

country cured ham can take months and is done with a dry rub. City cured, or wet cured hams take about a week to 10 days. I am going to buy my fresh ham right now

BTW, the smiley faces in the post above are supposed to be the number 8, apparently the board doesn't like this number with parenthesis around it.

I thought that I was typing out my direction so well. I can't ever figure out what someone is talking about without a picture either. OK, here they are, and before anyone gives me a hard time - yes I used galvanized bolts, however I burned all of the zinc off of them before using them. I used...

A fresh ham is like a butt until it is cured. I am going to cure a fresh ham soon. For Thanksgiving I am going to use a fully cooked ham.

OK, I got to worked and was mobbed by co-workers so after pics are non-existant, but I took enough along the way to give everyone a good idea of how things were coming along. How did I like it? The ham was OK, a little much for me but it went over pretty well at work. The turkey was great and...

When you raise your grate, forget the bricks, they work but also take up too much space where ash could fall away from the fire. Here is a super easy fix that I saw somewhere and it works like a charm. Go to Home Depot, buy (4) 1/2" stainless steel carriage bolts about 3 inches long, (8)...

Anyone care to see how it turned out?

Time for more pics. I hope I am not boring everyone with all the pics. I made a couple of what I call armadillo eggs, japs stuffed with creme cheese wrapped in a thin layer of sausage. I only made two of these this time, I will make more in the future. They are good. Here is a pic of...

OK, more work done. The turkey is brined and rubbed and the ABTs have been stuffed with (1/2 of them) shrimp and cream cheese the other half sausage and creme cheese. The ham is still hanging out in the fridge waiting on 3 AM. A couple of pics

Check out the thread that I have started on this exact subject (Click Here).