Recent content by dogboa

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  1. dogboa

    Got after it this morning

    Looking good! Details please!
  2. dogboa

    Smoked turkey discussion

    Nice deep mahogany colored skin! I did mine on the BGE using lump and pecan chunks. Didn't get that deep color as I normally get on the offset, but the aroma and taste were perfect. Nice job there!
  3. dogboa

    Post Your Bird Pix

    I did a 12# bird on the BGE. I brined it Tuesday after work. Late Wednesday night I removed it from the brine and put it back in the fridge to dry. I set it out on the counter to warm up some at 5:00 AM yesterday. Put it on the Egg just before 8:00 AM at 250F using lump with pecan chunks. It was...
  4. dogboa

    Rottisere a pork loin

    That looks great! I also set up a two zone fire using baskets and a full chimney, split between each basket. Then either 1/2 splits or wood chunks in each basket. If I'm doing something that requires more fuel, I use more wood.
  5. dogboa

    Pork Butt

    I'd probably run with them low and slow for 3 hours or so to take on smoke, then wrap and increase to 350F to finish, then rest them. Are you going for pulled or sliced?
  6. dogboa

    Post pictures of your pets here

    Not a pet, but the only Emerald left from my breeding days.
  7. dogboa

    Stuffing for ABTs

    As I have mentioned in another thread, I like my ABTs done vertically. I like a mix of red and green Japs. One of my favorite fillings is homemade, fresh Mexican chorizo with Oaxaca or Cotija cheese. Thin sliced bacon for wrapping. I had a idea once to use huitlacoche as part of a stuffing, but...
  8. dogboa

    Hello from Louisiana

    Why not have a Boucherie with family and friends?
  9. dogboa

    First Fatty

    Ah, I gotcha. I originally thought you meant to put hard boiled eggs in the center, like a German style meatloaf. I think this Cajun style fatty would be great along side some rice with a nice Creole or Cajun gravy/sauce.
  10. dogboa

    First Fatty

    Eggs?
  11. dogboa

    Weekend Jambalaya

    That is one good looking Jambalaya. I love using leftover Jambalaya or dirty rice as a stuffing for collard rolls. Cooked in a spicy Creole sauce and I'll put them against any cabbage roll out there. Great job!
  12. dogboa

    Hello from SW Florida

    Welcome! I service the breathing air compressor (Air Trailer) for the Estero FD. I was just there Monday. I also service Greater Naples Fire District, which allows me to sneak over to Grimm's Stone Crab in Everglades City.
  13. dogboa

    Whole hog for TG Day

    That sounds like Cochinita Pibil. The achiote (annatto seed paste) is just one ingredient in the rub/paste I make. I use a pairing knife to make deep holes in the butt, twisting it 360 degrees to make pockets so when it gets rubbed, the paste is forced deep in the pockets. I use the same knife...
  14. dogboa

    Whole hog for TG Day

    Pigs cooked in a Caja China are usually done Cuban style around here. Lots of Adobo for the seasoning/rub and lots of mojo using either limes or sour oranges. For those unfamiliar with this type cooker, there isn't any smoke involved and it mimics cooking a pig in the ground. In south Florida...
  15. dogboa

    Whole hog for TG Day

    I have a Horizon 16 Classic. The local Penn Dutch had suckling pigs on special, but you had to order in advance. I had never done a whole pig except in a Caja China with friends. That was a 125#'er. I had no idea how big a 28#'er was, but figured it would fit in the Horizon. Wrong! I ended up...
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