Search results

  • 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. billcohen

    First Butt, a Fattie, and First ABTs

    Finally, the Grand Finale. I was so excited, I forgot the Q-View before I pulled it! Here is the pork butt ready for the sauce. And like you, BA_LoKo, my wife thinks I am nuts for having tongs in one hand and a camera in the other. Special thanks to DeejayDebi - I used your guide as a...
  2. billcohen

    dead soldiers - some different beers & wines

    Good stuff. Stone IPA has enough hops to make you pucker, and AB packs quite a punch. I'm not much of a scotch drinker but wifey loves the highland single malts.
  3. billcohen

    First Butt, a Fattie, and First ABTs

    ABTs are done! I wonder why there were only thirty. As MossyMO pointed out, I started with 35! The ABT Q-View:
  4. billcohen

    First Butt, a Fattie, and First ABTs

    Oh, man. Snuck a couple of ABTs off the top grate while misting apple juice over the pork butt on the bottom grate. Them ABTs is good! They need to go a little longer, however, as the bacon is not quite done enough. Pictures coming soon!
  5. billcohen

    First Butt, a Fattie, and First ABTs

    Good eyes, MossyMo! I ran out of bacon cream cheese filling! Maybe wifey can go fetch more cream cheese; I still have 15 jalapeño halves...
  6. billcohen

    First Butt, a Fattie, and First ABTs

    Well, I am taking the plunge and trying my 1st Pork Butt. Got it at Costco for $1.27 per pound. Did the yellow mustard and rub thing, refrigerated overnight. I also figured as long as I have a 12-hour smoke going, why not try some ABTs and throw on a fatty! I tried to core the jalapeños but...
  7. billcohen

    Wet vs. dry wood

    I just discovered that my electric ECB prefers dry - especially with mesquite. Soaked chunks take too long to smolder but one or two dry chunks at the edge will start in about 10 minutes and provide about 2 hours worth of smoke. I use the Wally World brand of chunks, both hickory and mesquite...
  8. billcohen

    Newbie Yardbirds

    I didn't brine because it was a same-day dinner plan. No rub either, just a good rinse and straight on the grate. They turned out great but next time I will certainly brine and season them a bit.
  9. billcohen

    Newbie Yardbirds

    They were great, thanks for the words of encouragement. I look forward to next weekend so I can try something else. These weekdays sure get in the way of my fun!
  10. billcohen

    Newbie Yardbirds

    Well, Saturday I did my first fatty, Sunday I did my first yard bird. Behold, in all their glory, a couple of mesquite roasters. I think I am starting to get the hang of this thing!
  11. billcohen

    Newbie - Trio of Fatties

    Ah, Fuente. A Fuente cañones will probably smoke for as long as a Jimmy Dean!
  12. billcohen

    Newbie - Trio of Fatties

    About 2.5 hours later, the internal temperature reached 165. Here they are from grill to plate. Pretty tasty but not as smoky as I would have liked. Not much of an internal smoke ring. I think I will dry wood and a different brand of sausage next time. After all, I do have two JDs in the...
  13. billcohen

    Newbie - Trio of Fatties

    Time for smoking! I learned a couple of things right away:Wet hickory is not what my smoker wants. It took too long to get the smoke. Next time I'll go dry.I should have waited for smoke before putting meat on the grill; it took almost an hour (see #1)
  14. billcohen

    Newbie - Trio of Fatties

    I decided to do one naked and the other one with bell pepper, red onion, and jack cheese. Here are two shots - one with the fixin's and another with the two on the electric ECB.
  15. billcohen

    Newbie - Trio of Fatties

    Well, after reading through the forums and the multiple articles about the infamous fatty, I decided to give 'er a shot. Here are the goods, gathered and ready for the assembly line.
  16. billcohen

    Noob from Arizona

    Great forum, have learned much already. I have the electric ECB but am having some difficulty. A couple of questions for you experts:Too much heat! I find no matter how long I soak the hickory chunks, they eventually catch fire and raise the internal temp to over 350. Should I look at foil...
Clicky