Recent content by dmack

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  1. dmack

    chops

    I bought a bunch of pork chops. Had them cut little over an inch thick. How well do they smoke up. About how long do you think they would take? dmack
  2. dmack

    thermometers

    I have now collected a few thermometers. I made the mistake of buying a couple cheapies and have problems with each thermometer sending its signal to other monitors. Last weekend we had a couple people using the same type of thermometer. So, we had questions about whose temp we were seeing on...
  3. dmack

    Pulled Pork question

    No offense to Delta but I'm going to borrow a reply I typed to another post... Without exception my pork tests the best when reheated. It seems that right out of the smoker when pulling its okay. But when I pull it and refrigerate or freeze, thaw, and then add finishing sauce its awesome. I like...
  4. dmack

    Pulled pork tastes like pork roast

    Without exception my pork tests the best when reheated. It seems that right out of the smoker when pulling its okay. But when I pull it and refrigerate or freeze, thaw, and then add finishing sauce its awesome. I like finishing sauce but I know not everyone is a fan of vinegar. I try to add just...
  5. dmack

    Steven Raichlen books

    I have his book on Sauces, Rubs, and Marinades. I have used many of his recipes all with excellent results. The thing I like is that if you are after something that's a little "out there" this is the place to look for it. dmack
  6. dmack

    A great success

    Last week I mentioned that I would be involved with a major smoke event on Friday and Saturday (today). So we had 2 adjoining campsites at Saylorville Reservoir for the smoking (last night) and a shelter reserved for the serving (today). We had 6 smokers and two Weber kettles going. 6 pork...
  7. dmack

    Cajun turkey injection sauce

    Forgot to ask for this on my Meatwave post-does anyone have a good cajun turkey injection sauce recipe? I plan on just basting with garlic butter maybe with a little cajun seasoning in it. And yes, I will be brining. dmack
  8. dmack

    It's a Meatwave!

    Group of us are gathering our smokers and doing a big smoke for about 50 people this weekend. We have 2 campsites (for the all night smoke) and a shelter (for the serving) reserved for this Friday and Saturday. It sounds like we've got a couple briskets, at least 3 pork butts, a 14# turkey, and...
  9. dmack

    Food safety with pulled pork

    What the??? Can't you get good pork in Texas Pops??? dmack
  10. dmack

    New from Iowa

    Welcome from another Iowan. I hail from Huxley just south of the great Iowa State University. dmack
  11. dmack

    Food safety with pulled pork

    Alright I bagged it. Thanks for the tip. I'm going to try a different finishing sauce this time (one I found in a book I have-I've always used SoFlaQuers). I also am partial to mustard sauces as opposed to BBQ (red) sauces, so I'm going to try to put something together. I'll let you know the...
  12. dmack

    Food safety with pulled pork

    Quick question for you veterans.Yesterday I smoked for the 4th, I pulled it this morning (had it resting in a cooler overnight-6hrs, hot to the touch this am). Anyway, I need it Saturday noon. Its fine in the fridge until then right? I figured if I froze it probably by tomorrow morning I would...
  13. dmack

    Holiday pre-smoke

    Rick I am catching the drippings.Last time I didn't and it seemed a bit dry even with finishing sauce. Sorry I can't remember the other poster's name. Yeah I can get some 1/2". I think I'll give that a try. dmack
  14. dmack

    Holiday pre-smoke

    I am taking pulled pork up to Mason City for the 4th. So decided to do the smoke today. Kind of nice to not have to get up real early. I also got a load of apple, hickory, and maple last night. So, as you'll see I had it all goin' on today. Little smokin', little chain saw work, some splittin'...
  15. dmack

    posting Qview

    Will do. Thanks. dmack
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