Recent content by skillet
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Fattie Fest!
Kudos!!! Great great great looking fatties. They are just simple and delicious. Thanks for the pics I bet they were wonderful!! -
OK, heres the situation
Remember the safe zone for meat is above 140*. Below that things start growing. With that said I can tell you I've smoked pork butt, double wrapped it and put it in a cooler loaded with thick towels and 10 hours later it was still too hot to touch. Was some of the tenderest and juiciest meat... -
Eye strain?
I have noticed that too a little bit, as I'm getting older (just turned 40 a few months ago) and I work on computers every day, I find that will surfing when it comes to the contrast issue I bump up the page size on the browser and it's much better. I'm using IE8 and in the bottom right corner...- skillet
- Post #5
- Forum: Report Issues
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- skillet
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Boneless butts
Yeah I smoke the all the time too. I've done both, inject and brine but not both. Brined seems to turn out well if you just take it to temp a little faster. Otherwise I don't brine but run them up to 200-205 nice and slow, then let them sit for 2-4 hours double wrapped in HDF. The thing I like... -
Jumping on the ABT wagon
Thanks fellas. The family loved them, can't wait for the next get together and I bring those babies. And to be honest the ribs got a little cripsy, wasn't paying real close attention and they got close to 250... didn't even wrap them because there was plenty of moisture, just got distracted at...- skillet
- Post #11
- Forum: ABT's and all things Appetizers
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Jumping on the ABT wagon
Quote: Thanks a lot BayouCH, I appreciate the kind words, yeah they were pretty darn good... most if the time I just try the best I can and hope it turns out. I've found over the years that low and slow is the way to go. Those were on for 3 hours at around 230-ish, the ribs were causing some...- skillet
- Post #8
- Forum: ABT's and all things Appetizers
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Jumping on the ABT wagon
Ok here they were about 30 minutes ago... now they are all gone. Yeah think those will be on the permanent list of favorites, can't wait to try to more varieties of them. The darker ones were on the side directly above the heat, but cripsy bacon is goood too! Now just waiting for the ribs to...- skillet
- Post #5
- Forum: ABT's and all things Appetizers
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Jumping on the ABT wagon
Ok been meaning to try these for about 3 weeks now, and today is the day. Here's whats in the smoker now: Started with some Jalapenos and some bananna and fresno types (for those heat impaired family members) Got some spinach, artichoke, parmesan mix from Costco, took the easy way out the...- skillet
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- Replies: 12
- Forum: ABT's and all things Appetizers
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How long is it safe to keep cooked Brisket wrapped in a cooler
You know, I've wondered this many times myself... The "danger zone" for meat is between 40*-140*F (4C-60C) that is the most commonly referenced temperatures. "Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F - 140°F). The Danger Zone is this temperature range...
