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  1. saseekutz

    Past Smokes

    That's some good looking meat!
  2. saseekutz

    FINISHING SAUCE (for Pulled Pork)

    I just tried this minus the Cajun seasoning.I usually douse a but of au jus after it's pulled but today I threw in a half cup of this also. Man... Stupid good. I'm not the biggest fan of vinegar based sauces but this is it
  3. I ain't scurred of no snow..

    I ain't scurred of no snow..

  4. saseekutz

    I ain't scurred of no snow..

     Woke up this morning to clear the 12 inches off the driveway and deck, then proceeded to smoke a pork shoulder. Ehh why not! I thought I'd give hot and fast a try since its eight degrees out, not trying to hang out too long. Anybody else in the midwest smoking after the downpour we had yesterday?
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    IMG_20140205_102417.jpg

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  6. saseekutz

    3.8# Tri Tip with qView

    Wow, that thing looks juuuuuicy!
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    IMG_20131011_123240.jpg

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    IMG_20140118_151143.jpg

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    IMG_20130823_104702.jpg

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  10. saseekutz

    Pork: High Temp/Shorter time VS Low Temp/Longer time??

    I usually roll around 260 to 275, havent cooked a butt hot and fast yet though. Didnt notice any difference once I stopped cooking low and slow.
  11. saseekutz

    Beef ribs and lamb shanks

    Wow, that looks friggin amazing!
  12. saseekutz

    Pork shoulder question

    I also foil at 165. Most days I'd rather take a softer bark than wait through a painfully long stall.
  13. saseekutz

    drying wood in the oven

    That sounds pretty interesting. I'll have to try it out sometime if the situation arises
  14. saseekutz

    frozen pork butt

    Lately I've been buying up my meat once a month and tossing it in my deep freeze. Haven't noticed any real difference in flavor either.
  15. saseekutz

    Pecan wood

    I live in Olathe KS. I dont have a ton of room for splits but I'd be good for a quarter cord. Shoot me a message
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    IMG_20131227_145117.jpg

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    IMG_20131207_152831.jpg

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    IMG_20130628_205336.jpg

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    DSC_0369.JPG

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