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  1. bocaboy

    Keeping it simple with salt and pepper

    I was reading that Aaron Franklin of Franklin's BBQ in Austin only seasons his meat with salt and pepper. I also remember that two years ago at the NBBQA meeting in Mobile that I tasted ribs at the cook-off that were seasoned with only salt and pepper and they were phenomenal, although they...
  2. bocaboy

    Does slow cooking benefit fish?

    I love smoked fish. My favorites are King Fish, Bluefish or Mackerel when I can get them, fatty well marbled salmon when I can't. I usually cook on my Big Green Egg at 180º to an internal temperature of 140º. I'm sitting here, waiting for my Kingfish to be done, and I thought I'd ask the...
  3. bocaboy

    Looking for a used Smokin-It #2 for sale

    I'm a retired guy in S. Florida and would like to purchase a used (but still working!) Smokin-It #2. Is anyone upgrading or moving and looking to sell theirs? Hope to hear from you!
  4. bocaboy

    "Accidental" great pulled pork!

    I started smoking a 5 lb Boston butt yesterday in my medium Big Green Egg (BGE) and ran into a problem with the fire during the stall. All of a sudden the temp started dropping and I couldn't maintain the 230˚ I'd had for about 6 hours. Rather than lose the port butt, I cranked the kitchen oven...
  5. bocaboy

    Smoked Chilean Sea Bass

    I just wanted to pass on that I tried smoking a Chilean sea bass today to see how it would work. I smoke fish all the time, and prefer those that are oilier than those that are delicate. As an example, mackerel and blue fish are great for smoking, Dover sole not so much. I thought that since...
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