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What would you do?
Haha tell that to a woman that likes to can and freeze dry Eta: chef Jimmy's finishing sauce is delicious -
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What would you do?
Thanks for the replies, sounds like I will cook them like normal. I like GonnaSmoke's idea of burnt ends, im going to try that sometime soon, maybe when we settle on a rub and sauce. Which this time is absolutely going to be JimmyJ's recipie, that sounds delicious. Thanks again -
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What would you do?
Dillons had pork butts on sale for a dollar a pound, 2/3rds off so we got 15, between 8 and 10lbs. Im doing 3 Sunday and there will be an abundance of leftovers. Do you smoke a pork butt differently knowing it will be for leftovers only and what do you do different? And what do you make with... -
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First spare ribs
It's not letting me post pictures now. They turned out ok, they were a little dry. I had them in the rack closest to the water tray and had them wrapped in paper and not foil, next time I might do foil to hold more in. Might take them off a bit sooner too, I left them in the full hour after... -
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First spare ribs
I had to trim a lot more than I was expecting to, hopefully it wasn't too much -
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First spare ribs
It's a vertical pit boss pellet smoker that kind of looks like a mini fridge with a glass door. So for spare ribs pull the membrane, trim what looked a small amount of fat and remaining membrane, rub and cook. Go by time not temp, 3 hrs 225-250, then wet sauce and wrap for 2 hrs, 1 hr... -
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First spare ribs
We are going to my father in laws birthday celebration Sunday and I've been volunteered to take ribs I'm cooking Saturday. I'm new at this, the pellet smoker makes actual smoking pretty easy but dont know what kind of prep work I need to do tomorrow after work. Any suggestions are welcome -
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Chicken cook time?
I soaked the birds for 6 hours I think the day before with 1c kosher salt and 1c sugar with water to cover whole chickens. I got antsy with them and swirled the bucket around quite a bit but they stayed submerged more than they weren't. Pat completely dry with lint free paper towels and a very... -
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Chicken cook time?
Awesome, thank you! I feel better about the bowl of chicken meat in the fridge. I took it off the grill, in a glass pan under foil while I soaked racks, put the smoker away and took a shower. It was maybe 45 minutes and when I started separating meat it was still mostly too hot to touch, skin... -
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Chicken cook time?
I started 2 chickens this morning, 4lb 7.5oz and 4lb 11.5 weights before stuffed and rubbed. One came off an hour ago at 165 and the other doesn't have a gauge out of three that reads over 159 anywhere. Is this normal and can I pull it before 165 safely? The first one was delicious even though... -
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Bacon Bacon Bacon
Are you testing pictures or showing off lol. Now I'm looking for pork belly...- Drifter27
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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New smoker
Hello everyone. Just found this place after getting a pit boss vertical smoker a few weeks ago. I have to admit I didn't plan on getting a smoker, my old man would tell me about how he started smoking meat. Wake up at 1am, start the smoker and have to check it every 15 minutes or so while taking...- Drifter27
- Thread
- Replies: 7
- Forum: For New Members
