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  1. cooknhogz

    Awesome Prime Rib

    Just wanted to pass it along if your undecided on how to cook your rib roast I did two yesterday day in the Akorn using a recipe off the Thermoworks blog and they turned out awesome. Tender and great flavor. The dry brine was 1/2 cup Montreal Steak seasoning, 1/2 cup brown sugar, and 1/3 cup...
  2. cooknhogz

    Camp smoke

    Two racks of baby backs and my homemade Cajun deer sausage stuffed with cheddar cheese then wrapped in applewood smoked bacon n rolled in my sweet BBQ rub ohhhh son "Cuz a brothers gotta eat" to be continued
  3. cooknhogz

    Meat for the week?

    I have been catering BBQ for about 15 years now and a local bar that I have worked with many times over the years wants to add my pulled pork and brisket to their menu. I would only be able to smoke all the meat for the week on Sunday due to other obligations. My question is how is the best was...
  4. cooknhogz

    Thermoworks Smoke Review

     Came in the mail earlier this week and put it to the test yesterday and was very impressed . First, it seems to be built like a tank, it has much better probes than the others, super fast readings and communication with its remote, both the main unit and the remote have a backlight, large...
  5. cooknhogz

    Reheating meat in vaccum seal bags

    Can you reheat meat in sealed vacuum seal bags with boiling water? If so, how? In ,my case, Pulled Pork, Thanks
  6. cooknhogz

    Akorn in action

    19 outside and smoking 30 lbs of butts in the Akorn. Glad I didn't waste the extra money on a ceramic grill, I've had my Akorn for obout a year and a half and have smoked tons of meat on it. Rock steady temps and all day cooks, no problem I'd buy another in a second.
  7. cooknhogz

    New Char-Griller Akorn owner

    Probably needed another cooker like a hole in the head but couldn't pass on the deal. My daughter works part time at Walmart and they started selling Char-Griller AKORN Kamado Kookers for $288 and she gets a 10% discount. Well, of course I bought one. I took home and unpacked. First, I was...
  8. cooknhogz

    WOW,,Hot sauce injection

    Yesterday, I smoked a couple pork butts and decided to changed things up a little bit than my usual method. I always inject all my pork butts with a mixture apple juice, Worcestershire, brown sugar, and apple cider vinegar. This time feeling adventurous, I injected a mixture of 1 part...
  9. cooknhogz

    Sriracha Everywhere

    I love this stuff. I see Sriracha popping up everywhere. I use to use Franks hot sauce on everything but hardly use it at all anymore. Just yesterday picked up Franks brand Sriracha hot sauce and Webers Sriracha rub at Walmart. Also, seen GFS Foods has a Sriracha rub. Time to get into the lab...
  10. cooknhogz

    She's a smokin. Daughters grad party

    80 lbs. of pork butts and 2 cases of chicken thighs on the menu for today. Porks smoking nicely over hickory and apple wood and the chicken will go on later. To be continued
  11. cooknhogz

    Get n Paid Pork Rub

    Like most here I have a ton of rub recipes in my arsenal. Always experimenting with new combinations of ingredients. I put this rub together the other day and it worked killer on the two test runs I did with pork, smoking with a combination of Hickory and apple wood. Just thought I would share...
  12. cooknhogz

    Selling Rubs?

    Just wondering where the best place to have your rubs packaged? I have people just about every cook wanting to get rubs off of me but I don't sell my rubs, nor, do I give out the recipes. So, that being said if I wanted to have my rubs packaged/bottled so I can sell at venues where would I have...
  13. cooknhogz

    Chicken, ribs, and pulled pork for grad party

    Doing a graduation party and they want Baby Back ribs, Chicken Quarters, and Pulled pork. There will be plenty of sides also. As of now they said they're expecting around 150 people give, or take and probably half will be teenagers. Just wanted to see what you guys think on the amount of meat to...
  14. cooknhogz

    Steam Ship round? We can do that.

    OK, change of plans at next event. Cooking for a graduation party and the main course was ribs and chicken. Nice and easy. Well yesterday they threw me a curve ball and now want me to cook 2 Steamship rounds (beef). Not a big deal because I have cooked these before but on my big rotisserie which...
  15. cooknhogz

    Mice got in the wood pile :(

    Don't think I will be covering any wood pile up with tarps again to keep it out of the weather. Last fall I cut about a cord of Apple, Hickory, and Hard Maple for this summers cooks/smokes. Well, yesterday I uncovered the split stacked wood and discovered that, what I believe is mice have been...
  16. cooknhogz

    Just picked up a Meadow Creek CD108G

    Just picked up a Meadow Creek CD108G Caterer's Delight (which is a Meadow Creek PR60G and a BBQ40 on a pull behind trailer)this past weekend from Mason Dixon BBQ services in Greencastle Pa. Eric and his staff where very helpful and his prices can't be beat. They can open a BBQ Supply store right...
  17. cooknhogz

    Pop ups are killing me

    This is a great site but theses pop up ads are killing me. I know you gotta pay the bills but this is getting to be to much. Sucks, just my opinion.
  18. cooknhogz

    Whole hogz on a reverse flow

     I have cooked many pigs over the years with great success on my pull behind rotisserie pig cooker. I always skinned the pig, injected, and applied rub inside and out and the hog turned out awesome every time. Juicy and full of flavor. I just sold the rotisserie and bought a Meadow Creek TS250...
  19. cooknhogz

    Meadow Creek BBQ42

    Anybody ever use  a Meadow Creek BBQ42 chicken cooker? Just bought a Meadow Creek TS250 / BBQ42 trailer. Will be picking it up next week so haven't got to try it yet. Curious how well it cooks. Thanks
  20. cooknhogz

    So sick of snow...

    Still nutz deep in snow and cold here in NW Pa. This shiz is making me crazy. Yesterday, in shorts and bare feet I cooked spare ribs 3 2 1 Trigg method in the oven. They turned out killer minus the smoke but I'm can't wait to fill the neighbor hood up with sweet smoke. Summer can't come soon...
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