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  1. HHYak

    Beef Shank

    Due to unforseen circumstances I have added a 5.6lb beef shank roast (which I've never cooked before) to my Christmas dino ribs cook. I was planning on doing the dino ribs at 225 or 250. I cant seem to find a good ballpark on what the cook time for the shank might be. Any tips or tricks on the...
    • HHYak
    • Thread
    • Replies: 6
    • Forum: Beef
  2. HHYak

    Butt Foil w/ honey, anyone done it?

    I have a butt to do soon for a party, and for some reason I got to thinking about adding honey to the top of the butt along with my wooshy/Apple Juice mixture when I foil it, just like I do on ribs. I am going to be rubbing with a modified version of Billbow's rub with half the normal paprika...
    • HHYak
    • Thread
    • Replies: 8
    • Forum: Pork
  3. HHYak

    Is this salmon safe

    I brined one salmon fillet last night and pulled it out of the fridge this morning. When i put the pieces on the drying tray I noticed black spots and a couple worm looking black streaks in a few spots. Is this safe or did it somehow get contaminated?
  4. HHYak

    Beautiful

    I got this beaut yesterday. I was thinking about cooking some up today and freezing the rest, but I wanted to ask what would SMF do with this bad boy?
    • HHYak
    • Thread
    • Replies: 21
    • Forum: Fish
  5. HHYak

    Unwraped Rib Bandwagon Ride

    I have been wanting to do this for a while and after @sandyut posted about doing ribs without foiling I had to give it a shot. They have always turned out amazing using @SmokinAl 's way (minus leaving membrane on), but I had to try no wrap and leaving the membrane on. These were also my first...
  6. HHYak

    Chicken BOGO

    Shopping yesterday I ran into some thighs and "party wings" that were buy one get one free and I couldn't resist an excuse to get some grill time in. I've been wanting to do wings for a while now. Got home, preheated the grill to 350 and got to work on prepping the wings. I melted some butter...
  7. HHYak

    Inkbird IBT-4XS with 4 probes review

    Thank you again to Inkbird for choosing me as a winner for this. My review as promised (sorry for the delay Inkbird). I received the package shortly after being notified and exchanging details. It seems pretty well made and came with 4 meat probes. After testing it I used it on several...
  8. HHYak

    Did I ruin it?

    Cooking up a 2.68lb chuck roast today at 225 on my Pit Boss. Everything was going well: Rubbed and vac sealed the night before 0700 - Roast goes on preheated grill. Temp is moving up nicely, 154 at 0900, 158 at 1000, 160 at 1100. It hits 165 at 1203, so I go ahead and pan and cover in foil. At...
    • HHYak
    • Thread
    • Replies: 18
    • Forum: Beef
  9. HHYak

    Brisket Cut

    I have had my Pit Boss pooper for about a month now with a few successful cooks under my belt, couple ribs (thanks Al), couple fish, one pork butt (thanks meowey), and they have all turned out pretty good. I have decided to pull the trigger on a brisket for a special day on Saturday. I haven't...
    • HHYak
    • Thread
    • Replies: 11
    • Forum: Beef
  10. HHYak

    Hello from Washington

    Evening all, Just wanted to say hello. I am brand new to smoking and I have learned a lot lurking around here. Thank you all for the knowledge you have passed on. My smoker should arrive tomorrow sometime so I should be making SmokingAl's ribs tomorrow or Saturday. I cant wait!
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