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  1. patg

    Prep and cook question

    So this past weekend I was tapped to do a pp smoke for a graduation party. So my better half grabbed me 20 lbs of butt. It was a smoke from hell, but here are my questions to figure out what besides what I already knew went wrong. 1) I normally do shoulders, do butts require a different...
    • patg
    • Thread
    • Replies: 10
    • Forum: Pork
  2. patg

    Real onion

    I see and my self have only used onion substitute on any smoking. Is there a reason that an actual onion is not used? Would it just sweat off instead of penetrate as the substitutes too inedible after smoking? Just a curios thought as I did my brisket this past weekend
    • patg
    • Thread
    • Replies: 6
    • Forum: Beef
  3. patg

    Couple brisky questions before I dive in

    Alright so I have been doing my homework, yet still have that overbearing fear of a total failure. Happened upon a 16 lb choice packer. Plan on smoking for my son's 1st bday on party on Saturday. I have the 40 " Masterbuilt gasser with no mods other than a needle valve. So here we go...
    • patg
    • Thread
    • Replies: 32
    • Forum: Beef
  4. patg

    first take at smoking corned beef

    Well smoked my first corned beef, and it was awesome. It was a 4lb brisket. Started by rinsing it no soak. Rubbed it down with course ground dijon mustard and set in a foil pan with half a bottle of guiness. Smoked around 250 for about 5 hrs with hickory and cherry wood.
    • patg
    • Thread
    • Replies: 4
    • Forum: Beef
  5. patg

    fishy smell or taste?

    Alright all I have a 40" Masterbuilt propane and was challenged by my friend to smoke some lake trout and salmon that he caught last week. Couple of questions: 1.) Good quick brine for both? 2.) Best woods to use and for how long/temp? 3.) Read about an after smell and taste left in the smoker...
    • patg
    • Thread
    • Replies: 6
    • Forum: Fish
  6. patg

    Chicken it's what's for dinner

    So the women who would have killed me for cooking up dark meat chicken 3 weeks ago asked me to smoke and pull some more chicken for dinner tonight.so they marinated in a store bought garlic mango something or other overnight, then coated with F.D. Chicken rub and into the smoke they went to...
  7. patg

    masterbuilt 40"

    Hey all I have a Masterbuilt 40" and I am recently getting high yellow flames. I have never been able to really reach a temp below 250. I am considering a needle valve so I can do jerky and other stuff that needs lower temps. Can anyone suggest a valve that is user/ rookie friendly and any...
  8. patg

    Party food

    I was tasked by my wife to smoke up 15 lbs of shoulders and 14 lbs of thighs to make pulled pork and pulled chicken for our daughters birthday nacho bar. So here is the first qview. All the love together in the smoker. Will post finished tomorrow chicken is pulled and sleeping in fridge...
    • patg
    • Thread
    • Replies: 6
    • Forum: Pork
  9. patg

    pulling whole smoked chicken

    Hey all having a party and was tasked with coming up with PP and pulled chicken for a nacho bar. My question to you all is this. What's my best plan of action for getting the chicken to pull? What should I aim for temp wise for optimal pulling?
  10. patg

    Birch wood

    Hey all. Just cut down a birch tree and was wondering if after it seasons would it be ok to smoke with?
  11. patg

    first smoked chicken

    Well you guys have done it again. Inspired me to try my hand at smoking wings and drums. I used olive oil to coat wings then covered in weber chicken rub and into the smoker with cherry and pecan. I also achieved for the first time ever my tbs. Turned out great, so good that my wife actually...
  12. patg

    Hickory for pork?

    May be a stupid question, but I am planning a pork shoulder tomorrow for pulled pork and was wondering if hickory would be too strong for it. My usual is pecan and apple chunks together. Wanted to try something different. I also have mesquite and cherry chunks. Any opinions?
    • patg
    • Thread
    • Replies: 15
    • Forum: Pork
  13. patg

    First crack at a Pork Loin

    Well been a while since I've been on. Weather finally broke and so I thought new season new attempt. My first center cut loin
    • patg
    • Thread
    • Replies: 7
    • Forum: Pork
  14. patg

    My first ABT attempt

    So after reading these threads I decided what the heck I will throw together my attempt at an ABT. I used the japs soaked in sprite for about 45 min hopefully it was long enough. For the filling I used mild ITalian sausage,whipped cream cheese and 6 blend italian shredded cheese. Wrapped in...
  15. patg

    grill mats

    Guys I have been wondering can you use aluminum screening for windows as grill mats? I don't see why not other than the machine oil contamination, but if you cook that off would it then be ok? Any thoughts?
  16. patg

    a tale of 2 piggies

    Well now that I have found smoking I can finally contribute to Thanksgiving. So what we have is 10 lbs of shoulder, a veni roast and smoked nuts. Right now I only have the 10 lbs of piggy ready to party.
    • patg
    • Thread
    • Replies: 7
    • Forum: Pork
  17. patg

    powdered honey?

    Does anyone know where I can get powdered honey? I live in chicago but any idea would help
  18. patg

    venison roast

    So because I have never smoked Venison before let alone a roast what are your suggestions. What temp? I am putting it in a foil pan should I add something to the pan like I add apple juice to the pan for my pork shoulder? It will be in the smoker with 2 5+ pound pork shoulders. I have a rub...
  19. patg

    2nd Pork Shoulder

    Alright guys it's been a while, but the weather here in Chicago has all been all but cooperative. So since today seemed pretty decent and my wife loved me enough to buy a 3+ pound shoulder I grabbed a 6er of craft beers and set out to get a smoke in and here's what we've got:
    • patg
    • Thread
    • Replies: 21
    • Forum: Pork
  20. patg

    brussel sprouts

    Anyone ever smoked brussel sprouts?
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