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  1. whistlepig

    Pulled pork question

    Both the wife and I enjoy pulled pork from a pork shoulder. After smoking I will vacuum pack and freeze the left overs. I have been buying butt's around 7- pounds and would like to smoke more in one cook to freeze. Is it slower to cook a 14 pound shoulder as apposed to (2) 7 pound shoulders?
  2. whistlepig

    Pulled pork smoking temp

    Really enjoy this forum. Been gone a while. Work and a small farm. Also my smoker was broken. I fixed the smoker and am now retired. I have been smoking my butts at 225 degrees for twelve hours. I read recently that I can smoke at 300 degrees for 6 hours (7-8 pounds). Will this work and turn out...
  3. whistlepig

    Pulled pork

    It's been a while since I have smoked a shoulder roast. Last time I smoked at 225 degrees and several said that I could get the roast done much quicker if I smoked at a higher temp. Is 225 degrees not the ideal temp for pulled pork?
  4. whistlepig

    Going back to cast iron

    I started out with a cast iron skillet. I am preparing fried foods in my skillet with flavors I haven't enjoyed since my grandmother passed away. Two weeks ago I purchased a 9 quart Lodge cast iron dutch oven. Today I cooked a pork loin with sauerkraut in it. Although the loin and sauerkraut is...
  5. whistlepig

    Cast Iron Skillet frying

    Kind of new to cast iron. Got the cleaning and seasoning down now. My cast iron skillet is quick and easy to clean no matter the foods I try. I never thought I would have considered cast iron non-stick but through trial and error mine is. I bought it primarily for a nice crust when frying...
  6. whistlepig

    Back to cast iron skillets

    I have tried and failed many times trying to fry in a cast iron skillet. I was too either lazy or didn't have enough time to clean and season properly. I have probably thrown away 2-3 cast iron skillets. So I gave it one last try. I bought a new Lodge skillet and followed the cleaning and...
  7. whistlepig

    Favorite woods for smoking

    I have tried: Cherry Mesquite Post Oak Apple Pecan I will have to say Cherry is my favorite.
  8. whistlepig

    Refridgerated vacuum sealed food shelf life

    My vacuum sealer has turned out to be a good investment. I using it more and more. Would anyone have a chart or reference on how long vacuum sealed meats, raw and cooked, that are vacuum packed will last in the refrigerator? I have several grilled chicken breasts left over from the holiday...
  9. whistlepig

    Pulled pork advice

    I have a 9.5 butt rubbed and ready to go in the smoker in the wee hours of the morning. This will be my first time critical butt. I have done two previously but with no time deadline. I know I can towel and cooler for a few hours. I'm thinking of foiling @160 and after 8 hours and an additional...
  10. whistlepig

    Different cuts of beef

    I am thawing a Pichana now. My first Pichana. Maybe to grill/smoke for tomorrow if thawed. I am interested good tasting beef. Maybe flank or skirt steak?
  11. whistlepig

    Inkbird IRF-4S probes

    I need to buy a replacement probe for it but can't find one for a IRF-4S. Is there a probe from a different model Inkbird that will work?
  12. whistlepig

    How to smoke a Picanha.

    I ordered a frozen one tonight. Is this like smoking a brisket?
  13. whistlepig

    Stuffed burger recipes

    I have tried onion and cheese stuffed burgers which are pretty good .Does anyone have any good stuffed burger recipes?
  14. whistlepig

    Reverse seared steaks

    I have had a couple of failures. The steak cooked well past medium rare and still no sear. This with the basic 3/4" grocery steaks. I am thinking I need a much thicker steak to accomplish this and would welcome any advice. I am trying to get the sear on my Masterbuilt 560.
  15. whistlepig

    I can't cook chicken thighs

    I have been trying. 225-250 degrees is not working. Rubber chicken thighs. I think I need to crank the temp up. Maybe 350-400 degrees? I have a Masterbuilt 560.
  16. whistlepig

    Masterbuilt 560-charcoal experience

    I started with Royal Oak lump. Good flavor but burns too quickly. Next I tried B&B lump. Still good flavor and burn time a little longer than Royal Oak. Next was B&B briquets The B&B briquites are the best that I have tried. Long burn time and good flavor
  17. whistlepig

    Multi smoke

    I have brats, baby backs, and chicken thighs ready to smoke. If I can smoke them all @ 225 I will cook them. I want crispy thighs. What I can't cook tomorrow will go in the freezer. Can I do all of this in one smoke @ 225?
  18. whistlepig

    Finding charcaol

    I started out with a gas grill, Then an electric smoker, and now a Materbuilt Gravity series charcoal. I like charcoal smokers. I can find propane everywhere. Electric is electric. Pellet are everywhere. Charcoal (B & B) is very difficult to find.
  19. whistlepig

    Reverse Searing Steaks

    I never owned a cast iron skillet but read that steaks seared in a cast iron skillet are good. Local store had Lodge 12" skillets on sale so I picked one up today. Looking for some cooking temps and time. I am thinking of smoking at 225 until until an internal temp of 110. Pull the steaks off...
  20. whistlepig

    Sweat Breads recipe

    I haven't had any in decades and finally found a place online that sells them. I got a pound in the freezer that I am dying to try. As I remember we just cut them up, flopped them in flour, and in to a frying pan they went. Does anyone have any sweat breads recipes?
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