Recent content by gridirongriller

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gridirongriller

    Sadly...half your pics

    I would recommend using one of the services (such as Earthlink) that has a dial-up accelerator. It will load a blurry pic to greatly speed up your browsing time, then you can load pics individually that you want to see and can see them all. Just a thought. My mom lives out in the country...
  2. gridirongriller

    my first countrystyle ribs

    Honestly, you can do whatever you want. It is virtually impossible to mess up the country style ribs. Cook them til they are falling apart, or pull them earlier and eat whole. Personally, I've never had a reason to wrap them. I've put them in a pan with some BBQ sauce to let them simmer in...
  3. gridirongriller

    High Heat Brisket (1st Time) with QView

    Just experimenting after reading lots of success stories.
  4. gridirongriller

    High Heat Brisket (1st Time) with QView

    That was my worry, too...came out good and moist though!
  5. gridirongriller

    Mini-fatties with QView

    Pepper jack cheese cubes inside sausage wrapped in bacon. Sauced a few at the end with honey bbq. Delicious! Click for full size
  6. gridirongriller

    High Heat Brisket (1st Time) with QView

    Got the brisket on a little before noon. UDS ranabout 315* - 335*. A simple rub of salt, pepper, garlic and onion powders and some smoked paprika. Started juts over 6lbs...trimmed off some of the thick/hard fat. Wrapped the brisket with some beef broth at 165*. Into the cooler around 205*...
  7. gridirongriller

    Internal Smoker temp question

    Well, boiling is 212F at sea level.
  8. gridirongriller

    Cured Chops with Jalapeno-Cornbread Stuffing

    I've never done any curing...what does it do for the chops? Awesome pics!
  9. gridirongriller

    Pork Loin Question

    To keep it good and moist, pull it between 140* and 145*. You still want a bit of pink in the middle. There is also a method I remember reading here (or maybe somewhere else, lol) where it's cooked to about 205* like a butt.
  10. gridirongriller

    Anyone tailgating this weekend

    I'm leaving work in an hour to get started!!!
  11. gridirongriller

    Pork Loin and Ribs Help

    Absolutely...and there doesn't seem to be a happy medium. The I discovered "medium" pork was one of the happiest days of my life! I like the carryover to take me to the 150*. Though when I have guests I don't tell them what it was cooked to...most get scared if they know it has a little...
  12. gridirongriller

    Brining Pork Chops

    The brine will thaw them even faster. Should be fine in the fridge. If they aren't fully defrosted as supper gets closer, then try the running water.
  13. gridirongriller

    Game kicks off at 12:30PM... need recommendation

    Plenty of time for pork loin or tenderloin.
  14. gridirongriller

    Pork Butt vs. Shoulder

    The Butt is just part of a whole shoulder. That price per pound seems insanely high at the butcher. I'd go with the grocery. For 9lbs, it's probably still a butt. Check to see if it's "natural" or whatever they call it...basically not all shot up with additives.
  15. gridirongriller

    Pork Loin and Ribs Help

    Brine the loin in salt, molasses (or sugar) and your rub/spices of choice. The last one I did I brined for about 12 hours, I think. Rub and smoke at 225* to 250* til internal reaches 145*. Wrap and rest for awhile. I'll be juicy and delicious. The brine isn't essential as long as you...
See more
Top Bottom
Back
Clicky