Recent content by dr butcher

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  1. dr butcher

    Rib ID Question

    Check out this link, Alton Brown describes the differences between pork ribs. Disregard his cooking methods as it's not BBQ, I thought it was pretty interesting anyway...
  2. dr butcher

    See the World ... Smell the Smoke

    These are from a few weeks ago. I did 8 racks of baby backs a 9lb and a 7lb butt. I didn't take before and during shots of the ribs so the butts will have to do....
  3. dr butcher

    Hello from Toronto Canada

    We do have a couple of varieties, but the pickings up here are pretty slim. Offhand I can only think of 2 brands and they are plain pork sausage. Thanks for the welcome everyone!
  4. dr butcher

    tri tip help

    Bingo! Tri-tip is one of my favourite cuts but can be a bit expensive up here in Canada. It's got a rich beefy flavour, but should be served at most medium doneness. I believe it's normally cooked directly using medium heat over red oak and taken off medium rare to rest. There's not a ton of...
  5. dr butcher

    I ordered a packer brisket but all i got was the point

    It looks like a whole brisket to me, just a little thin. It's pretty well trimmed already so I wouldn't bother cutting away any more fat. Really the cooking method is up to you. Some people trim the point from the flat and cook the flat to fork tenderness. The point is a lot fattier and you can...
  6. dr butcher

    haw do i do pictures

    I use photobucket.com You upload pictures to their site and you can hotlink your pictures to this site. To hotlink you use this format: [ img ]your picture's web address[ / img ] Don't use any spaces (I used spaces to show you the format) and you should be good to go! Using photobucket...
  7. dr butcher

    I ordered a packer brisket but all i got was the point

    Smoking Canada, I'd tend to agree that what you're describing is a packer brisket. The point end is round and thick, the flat portion is just that, a flat piece of meat. Check out this pic: The fatty vein towards the left of this hunk of meat separates the point and the flat. The point is...
  8. dr butcher

    Hello from Toronto Canada

    Hey All I have been lurking this forum for the last few days and decided to register (to see the attachments/food pics mostly). Anyway, up here in the great white north true BBQ is just starting to grow and I've done my best to hit the ground running. I currently own: 2 Weber Smokey Mountain...
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