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Turkey
Has anyone ever left the pop up timer in when smoking a turkey and using that to let you know when it is done?- prov1
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- Replies: 1
- Forum: For New Members
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Pinapple - pulled pork
Does anyone have a pineapple based glaze or sauce recipe for pulled pork? I am doing a couple of butts for my granddaughters first birthday party and it is a Hawaiian themed party (I know, crazy for a 1st birthday but who am I to argue). -
Baby Back Ribs
I have been using the 3-2-1 method for baby ricks for several years now................however, today I am smoking 12 1/2 slabs - that is all that I can fit in my smoker. I use a rib rack on both the lower and upper level, I have a Masterbuilt propane. The problem I have is that I will not... -
Butt Day
Another beautiful day in Michigan - hard to believe it is February 4th!!! I thought I would take advantage of the nice weather and fire up the smoker today and get ready for the Superbowl tomorrow. I am doing 4 butts and a brisket.....here are a couple of the butts waiting for the rub. -
Seasoned "newbie"
I joined this forum about 4 years ago....and learned an awful lot in the first 12 months that it made my head spin. I now smoke ribs, pork butt, brisket, fish, venison, jerky, and sausage as good or better than anything you can buy in the store! I am smoking ribs today and wanted to check in... -
Pork Butt Cooler Time?
I am at about 160 degrees, 10:00pmEST......I would like to double wrap my pork butts and then catch a little shut eye......wake up when temp reaches 195 degrees, wrap them in towels and throw in the cooler.... I normally leave them in the cooler for about an hour and have left them in for about... -
Graduation Party
My neighbors have had the good fortune to participate in several smoking tasting activities at my house over the last year or so and now they have asked me to smoke a few pork butts and some beef for their son's graduation party! YIKES!! I said I would but now that the time is near I have a...- prov1
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- Replies: 8
- Forum: Catering & Large Group Gatherings
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Early Morning Smoke
Rolled out at 4:00am this morning to get this 10# butt on the smoker.....at least it is nice out this morning. I will post pics today as things progress. http://i259.photobucket.com/albums/h...Butt072008.jpg[/IMG] -
First Brisket...
Well, I finally got around to doing a brisket yesterday and I have to say it turned out prety darn good....I was worried because it got above 100 degrees prety quick but then settled in for a nice long smoke. Wrapped it in foil at 165, wrapped in towel and threw in cooler for 1 1/2 hours once... -
Chicken Temp
I have 2 chickens in the smoker that seem to be stuck at about 155 degrees....put in at 11:30am this morning....going on 5 hours now....seems a little strange. Chickens are about 4 pounders....any thoughts? I know that temp rules over time but just seems weird they are not heating quicker...I... -
Salmon Surprise
I finally got around to smoking some salmon.....here are a view q-view pics....turned out pretty yummy if I do say so myself. I could not believe how fast the family tore into this mess of fish. http://i259.photobucket.com/albums/h.../Salmon101.jpg[/IMG]... -
Butt Question
How long do I dare leave a 10# butt wrapped up in the cooler before pulling? I was thinking I could leave it overnight but my wife thinks I would end up killing the whole family? Any advice? Thanks! -
A Little Butt
I threw this 10# piece of beautiful looking meat on the smoker at 8:00am this morning.....looking good so far...I will send the finished q-view pics later tonight....still have quite awhile before it will be ready. http://i259.photobucket.com/albums/h...Butt041108.jpg[/IMG] -
Smoking Pics
I smoked some ribs a few weeks ago when it was still about 20 degrees here in beautiful West Michigan....I just remembered I never posted the pics....turned out yummy!! I think I am getting the hang of this thanks to everyone here http://i259.photobucket.com/albums/h...bs012708-1.jpg[/IMG]... -
Salmon Glaze
Today is the first time I am going to smoke some salmon, I brined it last night with a mix of salt and brown sugar, looks great so far. Now....does anyone have any advice for temperatures and also glazing suggestions as it is cooking? Thanks! -
Pig Candy
What is the secret to making pig candy? I had a recipe that called for coating bacon strips in brown sugar, put on the smoker between 225-250 for about 30-40 minutes and you could expect great results. I am going on an hour now and it sure is not looking anywhere near being done? Am I missing... -
Loin & Bacon
I am smoking a pork loin draped in bacon today, injected with garlic and butter...here are a couple of pics (hopefully you can view them) in the starting phase...more to come as the smoke progresses through the next few hours. -
3-2-1 ??
I am in the lat hour of using the 3-2-1 process for some spare ribs, when I removed them from the foil I had one that was pretty well done already, the bones were actually falling from the meat. Everything so far has been done between 200 -225 degrees, should I call it quits or keep going for... -
Finally!! Meat on the table..
Wow, my cherry was taken today on my new 7 in 1 smoker that I received for Christmas. Man, I am locked, cocked, and ready to rock with this thing. I am already addicted! My first attempt was a pork loin, injected some marinade, rubbed it down with some mustard/bbq sauce and then the sweet and...- prov1
- Thread
- Replies: 5
- Forum: General Discussion
