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  1. handy54

    Forgive my Sin- (photos)

    I wanted to try something new for the Superbowl so I decided to do my first Fattie. Jeff's Smoked Bacon and Sausage Flatty sounded like a easy way to get started. I spent Sat. Afternoon putting it together and then put it in the refrigerator over night. Sunday morning came and it was 12 degrees...
  2. handy54

    Unusual Prep for Xmas Turkey (pic's)

    I love Iowa
  3. handy54

    Ribs & Loins on Sale

    Iowa Hy-Vee's have a sale on Whole Boneless Pork Loins for $1.88 per Pound and St. Louis Style Spareribs (limit 4) for $1.99 effective 10/2 - 10/8. Might be worth a Look.
  4. handy54

    Brisket Time Temp. Charted (Q-view)

    Over the weekend I smoked a 13 Lb. brisket and for the fun of it I charted time and Temps. It took 13.5 Hrs to reach 197 degrees I wrapped and tented at 162 degrees and pulled at 197. I made burnt ends out of the point and sliced the flat. came out great    Temp. Smker TmpMeat TempIncrease07:30...
  5. handy54

    $1.99 Porl Loin Back Ribs

    In case you missed it HyVee is running BB Ribs for $1.99 in their Iowa Stores. Limit 4 racks per visit. good thru 9/4/2012 
  6. handy54

    Brisket Au jus Question

    I smoked a 11 lb Packer this weekend, when it reached 165 IT I put it in a foil pan and added a small amount of apple cider then covered it with foil. When it reached a IT of 200 I removed it, when I uncovered it there was about 2.5 inches of Au jus in the pan. My question is this, is the au...
  7. handy54

    W.W.W. (What Went Wrong)

    I wanted to impress the family with a 11 lb. Packer brisket for a late lunch for Fathers day. I worked the time line backwards from a 4 pm serving figuring 12 hrs for the brisket and another 2 hrs for the burnt ends, which gave me a start time of 2 am Sun am. On Sat. I injected it and applied...
  8. handy54

    Whats the difference

    What is the difference between these two products? Thanks
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