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  1. trevorh

    Wild Hog Leg

    We killed a wild hog yesterday on the hunt club so I'm going to smoke a whole leg. It was about 93 pounds hanging and I figure this leg weights at least ten pounds or more. I couldnt find my injector so I just rubbed it down and threw it on at 225. I'll do it the same as a butt shoulder.
  2. trevorh

    Chuck Roast with Q view

    5.2 pound chuck. Put on at 1:30 PST. Rub down basic. Salt. Pepper. Garlic powder. Chili Powder. Worcestershire sauce for a little moisture. GMG pellet. 275 degrees. Trying to get Q view to work from my iPhone....standby Finally got pics to upload....see post below :yahoo:
  3. trevorh

    Smokin a turkey on a pellet

    I've got a 16 pounder on the pellet GMG today. I am pretty much following the GMG recipe on their website with exception to the brine recipe. I use my own for that. 1 1/2 gallons water in 5 gallon bucket. 1 1/2 Cups Kosher salt, 1 cup of brown sugar. Sprinkle of Cajun seasoning. Dried onion...
  4. trevorh

    CORNED BEEF - EVERYTHING YOU WANT OR NEED TO KNOW

    Morning fellas and ladies...or evening, afternoon whatever time it is. Looking to start a thread, not reinvent the wheel on SMOKING CORNED BEEF There are some good threads on here already but I personally need a few answers, and want to start a good thread that will cover it all. Mission: I...
  5. trevorh

    Checking in from California

    Hello everyone My name is Trevor. Currently live in Napa, northern California. Born and raised. 36 years old. BBQ'ed all my adult life which mainly consisted of chicken, burgers, steaks and wild animal parts over gas or coals for the first few decades (which is grilling if we're gonna be...
  6. trevorh

    Baby back ribs on a rib rack

    I have a Green Mountain Pellet. Usually I do the ribs flat on the grill and haven't had any issues. However, when I need to cook more, I have to use a rack, which will hold seven. I used a rack for the first time last weekend. I have to admit, but I tried a different approach then I normally do...
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