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I have used the "Lasagne" method that Zapper talks about for many years with excellent results. You not only get compost, but also a natural mulch. I originally started doing this because it is less labor intensive than turning a compost pile on a regular basis, but I soon found it to be an...
I agree with going with the 84D. There have been a few times that I thought maybe I should have gone with the 60, but the 84 takes about the same amount of wood as the 60 and you have the extra space if you need it. The other thing I like is the grill on the front of my longneck....it come in...
I usually put a Lipton gallon size teabag in the basket of my Black and Decker tea maker and fill to the max (3 qt) line with water, and put 1 1/4 cup of sugar into the bottom of the teapot ...takes about 4 or 5 minutes to brew. When it is done, I put 4 trays of ice into a one gallon pitcher...
I haven't had a chance to try Dutch's wicked baked beans yet , but I hope to real soon. They sound awesome. Below is a recipe I have used for a while. If you try it, let me know what you think
Farley's Hog-Apple Baked Beans
3 or 4 slices bacon, diced
2 28-oz cans Bush's Baked Beans
1/2 c...
I use the mustard and then the rub. You can use many things to help with the adhesion...evoo, pam, etc. but mustard is the most common one that I know of. And like several members stated, you can also rub with just the rub. All a matter of personal preferance.
As was already mentioned...we all have our own variations. I cook to 203 and then foil and rest in a cooler for 2 hours, then pull, unless it is not time to serve yet. When cooking a butt to the 200 range, I have found that it makes little difference in the meat as to whether it is fat side up...
You guys are awesome with your knowledge and ingenuity building your own smokers....I am in awe. keep up the good work and keep on sharing it....maybe one day some of it will rub off
Shoulder would have probably cooked better, but will taste hammy. The sirloin is a good tasting cut, but much leaner than a butt. I have never tried to smoke one, but I would think you would need to do a large injection before hand. Like I said, I have never smoked one, so I may be way off base...
I am saying that it is a quck check for the average home/backyard cook . Unless science has changed since I was in school (and at my age, it just may have ) water boils at 212. Now it may be off a degree or 2, but is pretty close. It may not be an exact scientific method, but it is a lot more...
When doing spares for just my wife and I ,I just pull the membrane and don't worry about trimming. For comps and catering, I do the St. Louis trim. I almost always cook the trimminngs and either freeze them for a later meal or use them as snacks while cooking....You can also shred/chop them...
All of the orevious suggestions are excellent. Where to get your wood depends on many factors, including where you live, the quantity you want/need, and how soon you need it. I get mine from a local guy who prduces and sells wood shavings for horse stalls. The suggestion for local tree companies...