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  1. john c

    Whole Hog Info Please.

    Hello everybody, I would like some good info on doing a whole pig, or at least where I can get some. Also does anybody got any info on what pig roaster with electric spit works best ? I have a Brinkmann Cimmeron now but Iam sure its only good for a suckling pig size. Thanks in advance. John C.
    • john c
    • Thread
    • Replies: 1
    • Forum: Pork
  2. john c

    What went wrong ??

    In answer to some of the replies I got: I seperated the ribs just like Jeff did. Jeff did not let the ribs cook in their juices but had them sit on a metal rack on the bottom of a foil tray, I on the other hand let the juices drip to the bottom of smoker. I guess next time I'll pull em out...
  3. john c

    What went wrong ??

    I receive Jeffs news letter monthly and look forward to getting some great tips. This last month I got all fired up about his beef ribs smoking recipe. So I got 3 massive racks of beautiful beef ribs and rub them down with spices. I got the Brinkmann humming at 225 degrees and I put the ribs in...
    • john c
    • Thread
    • Replies: 8
    • Forum: Beef
  4. john c

    Post a Pic of Your Most Prized Possession

    Its my Screaming yellow GT 2006 Mustang convertable. Man does it GO GO !
  5. john c

    Brinkmann Cimarron Mods.

    I first took temp readings with the smoker out of the box. I was only cooking, not smoking and got lid gauge up to 405 F. Meat level temp was 340 F with seperate probe. The two temps never got closer than 50F throughout the heat up. I then had the custom chimmney extension made up (see pics). I...
  6. john c

    Brinkmann Cimarron Mods.

    I first took temp readings with the smoker out of the box. I was only cooking, not smoking and got lid gauge up to 405 F. Meat level temp was 340 F with seperate probe. The two temps never got closer than 50F throughout the heat up. I then had the custom chimmney extension made up (see pics). I...
  7. john c

    Woody VS Lump Question ??

    Thanks for that info.
  8. john c

    Woody VS Lump Question ??

    A ? about wood, If I use straight wood for my heat source in firebox, whats stopping the meat from getting over smoked ? Iam using lump now, but I'd like too try wood. Gettin colder up here now! Great for beer but not the rear. John C.
  9. john c

    hello from the north!

    Welcome fellow Canucker, I live in T.O. Yur part of a great family now. There is nothing you can't get info about . Good Luck !
  10. john c

    What went wrong?

    After you prepared the rub did you taste it for salt etc. The rub should taste good before you put it on. You also can smoke em till 140 F.
  11. john c

    BIG Pork Butt Story and Pics

    Yes that was a piss off not eating any after all that work. But first thing in the morning a had a real big pile on a bun and dinner I had 3 plate fulls and theres still plenty left.
  12. john c

    BIG Pork Butt Story and Pics

    I dont know, but it was still warm enough to pain my fingers.
  13. john c

    BIG Pork Butt Story and Pics

    Ya got me LOL
  14. john c

    BIG Pork Butt Story and Pics

    Well Thursday night at 10 pm I had this monster sized butt defrosted sitting on my counter, it must of been over 12 lbs, with bone in. I covered it in mustard first and then sprinkled on the rub, lots of mixed spices and brown sugar. It sat in fridge till 6:30 am. With a hot cup of coffee and...
    • john c
    • Thread
    • Replies: 10
    • Forum: Pork
  15. john c

    My First Smoke - with Q-View!

    PORK PORK PORK do the Pork ! Low and slow it ll knock your socks off.
  16. john c

    I need a new truck yesterday

    I hope Iam in the right place on SMF. I know SMF is a large family, so I might as well give them the bussiness. Somebody must work at GM sales. I am looking to buy a new 2008 Chevy Silverado, crew cab 4X4 in the U.S. Any info would be greatly appreciated.
  17. john c

    3 2 1 Killer Ribs with Taste O Pics "U Wish"

    Thanks I appreciate that. I was worried about them going the final hour like 3 2 1 says, I feared that they would dry up too much. Not going the last 1 hr. the ribs just fell off the bones and they were super moist and juicey. Man they were goooood !
  18. john c

    Do chickens Bark ?

    Everybody here says that the mustard causes bark to form and allows spices to adhere better. Have you tried it. John C.
  19. john c

    Do chickens Bark ?

    I was thinking how mustard would react on chicken, Iam going too try it out. Thanks, John C.
  20. john c

    Do chickens Bark ?

    I ve gotta try it, if it does' nt turn out, at least the dogs will eat well. I ll let everybody know.
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