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  1. pigglywiggly

    First fattie

    Did my first fattie 1/2ground beef , 1/2 ground pork, stuffed with honey ham, and smoked gouda. And most importantly wrapped in bacon! Smoked with hickory and apple at 250 for 2.5 hours and at 325 for about 45 mins to crisp up the bacon a bit. Pulled at IT 165, let her rest for about 25 mins...
  2. pigglywiggly

    Broil King Vertical Propane Smoker-Good, Bad? Thoughts?

    I have an opportunity to get this smoker, model #923614 for "free" through an awards points program at work. I have never used a propane smoker, and this one seems fairly new and there are not really any reviews online that I have found yet to give a general consensus of it. If you have used...
  3. pigglywiggly

    Au Jus question

    So i am smoking a brisket for passover tomorrow and want to make an au jus to go with it. I am using chef jimmy j's recipie but have a question. After i add the beef broth how long should i smoke it for? I am thinking leaving it in for the duration of the brisket smokr would be a bit too much. I...
  4. pigglywiggly

    Experiment yielded a kick arse sauce

    So this morning i felt like trying my hand at making another sauce. I must say i think this one turned out AMAZING! Here's the recipie, give it a try and let me know what you think. Saute: 1/2 of a large onion 1 small red bell pepper 1 jalapeno *used 2 turns of the pan of EVOO when all were...
  5. pigglywiggly

    Start those Easter Hams!

    Just a reminder for everyone thats planning on curing a ham for Easter. Get those babies in the brine here soon depending on their size and your exact plans. Just got finished preping mine and got it in the brine this afternoon. Plan to pull it from the brine a day or two before Easter to let it...
  6. pigglywiggly

    From hog leg to Christmas Ham- Thanks Pops!

    Seeing Pop's thread From hog leg to Easter Ham gave me the inspiration and courage to try it myself. I bought a 21lbs fresh ham, brought it home and trimmed the fat cap and skin off a bit. Then I made up 2 gallons of brine and injected per Pop's instructions. For the brine I used Pops recipe...
  7. pigglywiggly

    Pork Butt, spare ribs, chicken breasts and leg quarters temp question

    Ok, so tomorrow I am planning to do a pork butt and some spares for dinner, and want to do chicken for around lunch time. Normally I would do my chicken at 275 in my MES and most everything else at 235 or so. The pork butt will need to be in the smoker the whole time, and the spares will need to...
  8. pigglywiggly

    New MES 30 in da house!

    Well yesterday I just recieved in my new MES 30 model # 20070411. I was able to get this smoker for 'free' through an awards point program at my work. The one I recieved already had the larger wood chip tray. I must say the build quality of these seems very cheap and poorly put together, i.e...
  9. pigglywiggly

    Pulled Pork w/ Q-View

    Well it's turning out to be a less than admirable day for smoking. It's about 35F but with winds 25-35mph with gusts up to 50-60mph! But in anycase I am preservering and doing my best. Got the shoulder on about 0530. Its a chore trying to keep the temps up with the wind. Luckily the house is...
  10. pigglywiggly

    Pulled pork bark questions

    Howdy folks, had some questions about foiling and getting a nice bark on PP. I have made quite a few butts in the past but have always foiled them around the 6 hour mark. So the end result was always a kinda soft bark from all of the trapped moisture. Is foiling the way to go with...
  11. pigglywiggly

    Butts hitting the smoke

    Good morning folks, it's bright and early here in CT. Had a long night of taking the new puppy in and out all night, but finally the time has arrived. Gonna get my fire going and will start posting qview pics soon. Doing two boston butts today, one about 9lbs the other about 8. Smoking with lump...
  12. pigglywiggly

    Plane crashed in CT, stuck, must smoke

    Howdy folks, the names Ken. I am from Mississippi but somehow ended up married and in CT. I've been a lurker here for a few months but havn't posted yet. Found this website shortly after getting my smoker and it has been a wealth of information, and I hope to in time help out other new comers as...
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