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  1. swinefan

    Wrapping a pork butt with butcher paper???

    I personally never ever wrap pork butts anymore. I did it one time and never looked back. Will it take longer? Absolutely. The 160 degree stall has killed weaker member of my party who were hungry. I generally do fat side up now as well to keep the juices rolling down. If you baste (even...
  2. swinefan

    Tasso Time!!!

    I would like to see your Tasso recipe, I have been intrigued ever since my first New Orleans visit...
  3. swinefan

    Pastrami on the Backwoods Party (Pictures)

    I agree, I can't see it ever going to waste. I smoke meat and turn them into cold cuts on my slicer all the time (ham, corned beef, bacon, roast beef) and between vacuum sealing (sometimes just a simple ziplock bag) and the freezer they last months. I probably wouldn't leave it in the fridge...
  4. swinefan

    Back on the BBQ! - LONDON BROIL WITH CREAMY BLUE CHEESE HORSERADISH SAUCE

    That looks great- really a+! London Broil is a great cheap cut if you cook it right (med rare or rare) and have a good sauce. I have to try that horse radish blue cheese, looks incredible and I can taste it from here!
  5. swinefan

    Corned Beef,Cabbage, Potatoes

    one of my favorites!! Looks great- the mustard looks quality too.
  6. swinefan

    Pastrami on the Backwoods Party (Pictures)

    All right, so I decided to give try my hand at pastrami. I have smoked/boiled/cooked many a corned beef (sliced thin after on my slicer) for my favorite sandwich ever- corned beef sandwich. I wanted to go a step further and see what it would be like to go full pastrami. ON TO THE MEAT! I...
  7. swinefan

    Leftover Canadian Bacon

    That looks excellent, I had never considered to put the ham/CB/pork in the potatoes directly. I will have to try this!
  8. swinefan

    Pork and beef ribs on the smoker

    Beef ribs cut like that don't have much meat but man are they tasty...I make them all the time and pull the meat to top rice or steamed vegetables.
  9. swinefan

    The Classic Pastrami Reuben

    10/10. That really inspired me to do some work this weekend!!!
  10. swinefan

    How much char do you like on your bird?

    LOL- sorry- I meant directly OVER the coals on the rack. Not indirect. Potato in the coals does sound very intriguing.
  11. swinefan

    hat is the best way to reheat a chicken?

    How did it turn out reheated?
  12. swinefan

    Legs & Brats. Q-View

    Now THOSE look fantastic. Did you place the chicken directly over the coals? How long did it take?
  13. swinefan

    How much char do you like on your bird?

    This is an internal holy war I have been having with myself. I prefer a good amount of char- almost the more black the better. I will say that the smoked and rotisserie chicken is fantastic the day of, but the skin does not reheat all that well. That is often a difficult target that I seek...
  14. swinefan

    New Backwoods Party

    Been cooking on this bad boy for well over a year and I love it even more. I have gotten better with the charcoal usage- I can usually get 8 hours easy without refilling. Overloading the firebox and making sure to light a tiny corner helps the longevity of the batch. The only tricky thing is...
  15. swinefan

    Barbecuing Chicken Wings made Skins tough

    High temps is the only way to go.  I have a backwoods party and always place the wings on the upper racks where the heat rolls down the hottest.  I can get them grill-worthy crispy as long as I keep that part over 300 degrees!! I do not grill mine dry, I marinade them in Italian dressing and...
  16. swinefan

    Beef back ribs galore Qview

    Those look great!!! I've been obsessed with beef ribs lately.  I noticed myself that they can't handle too much seasoning all that well, I have been scaling back my seasoning. The meat is so tender and flavorful on its own!!
  17. swinefan

    Smoking Chicken Wings

    I like to think my smoked wings are one of the best things I do on a grill or smoker.  Here is my recipe: I buy whole wings and manually separate them with kitchen shears.   Marinade overnight in Italian dressing (whatever marinade you want will work, but I don't really go for flavor here just...
  18. swinefan

    Brine vs Marinade

    All right.  I have had medium success with chicken and want to knock some legs out of the park this weekend. I usually marinade my wings in Italian dressing and they always turn out great.  I always brine my turkey legs/wings and they usually turn out very good.  I can never perfect the...
  19. swinefan

    HOT LINKS, TEXAS STYLE

    Great post.  
  20. swinefan

    Top Round "French Dippers"

    That looks fantastic!!! What is the "Philly Seasoning" you used??
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