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looking for classes/camps/boot camps in the USA
i do appreciate this forum but im looking for something much more hands on. -
looking for classes/camps/boot camps in the USA
hey friends i was hoping a good bunch of you would be willing to help me out. currently im looking to take in a few classes throughout the USA that are related to BBQ. basically looking at classes that have to do with regional ways of cooking bbq. from meat selection-prep to wood, fire... -
What was I actually sold?
really doing some research and at best its the rib tips and brisket flap? is it even worth smoking? -
What was I actually sold?
Picked up side(spare) ribs from Costco. Was given a good cut and a second monstrosity containing about 3/4 inch of a rib bone. Can anyone identify the other piece ? Sent from my iPhone using Tapatalk -
Pork butt and back ribs today. Quire!!
Cold and hot! Sent from my iPhone using Tapatalk -
Pork butt and back ribs today. Quire!!
couple pictures of the set up. We decided against the reverse flow due to the length the smoke travels from the heat source to the unit holding the meat Sent from my iPhone using Tapatalk -
Pork butt and back ribs today. Quire!!
About the smoker. Well it cost my father-in-law and I absolutely zero dollars. Oil drum and old wood stove were both trash we picked up from friends. The design was trial and error mostly. We've got it to the point where we like it now and it smokes perfectly. About the tubs, they are... -
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Pork butt and back ribs today. Quire!!
Q-view!! Sent from my iPhone using Tapatalk -
Pork butt and back ribs today. Quire!!
The benefits of working most weekends leaves me with the opportunity to have a great day off on a Monday. Picked up two bone out pork butts and 10 racks of ribs Friday. Hit both the racks and butts with dry rub Saturday after to get ready for the smoker this morning. I personally like to rub... -
3-2-1 Method
I personally dig the foil, I like using it but in my experience I've moved to 2-2-1(until the bark firms) method. They are tender as anything yet still have some pull off the bone. I have about 10 racks going on tomorrow more with a couple shoulders. :) Happy smoking!! Sent from my iPhone... -
Day Off pulled pork with Q-view
Hahaha too busy eating and totally forgot about the thread. Searched back for the pictures! Sent from my iPhone using Tapatalk -
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need some help, not sure what im doing wrong "brisket"
Yeah I was trying to compare a few methods. With the price of beef it's tough to just "test" out a method. Gotta have a good plan going in. Sent from my iPhone using Tapatalk -
Day Off pulled pork with Q-view
Oh man! This batch was fantastic! Sorry for leaving this one hanging. This was all a precursor to my wedding a few weeks later. Wedding went off without a hitch and so many comments on the food. Sent from my iPhone using Tapatalk -
need some help, not sure what im doing wrong "brisket"
Gary your info was awesome. Was just curious what others thought. Sent from my iPhone using Tapatalk -
need some help, not sure what im doing wrong "brisket"
interesting read. im not partial to leaner meats but does a fat cap add alot to the moisture? -
need some help, not sure what im doing wrong "brisket"
i am current having a problem with any brisket i have done. each one ends up dry. the taste is there but they come out dry i have always rubbed prior, cooked at 225, foiled at 165 til about 195. always rest for 1hr. i do not inject, but am i missing something? do i brine? marinade? i know my... -
