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  1. dougbennett

    Aging meat

    This is a little off topic, but there's no better place to gfine meat experts. I've got the itch to dry-age a big 'ol New York Strip (the wholke thing because you can't age individual steaks. Has anyone ever tried this? It seems simple enough -- a cold refrigerator and the daily chore of...
  2. dougbennett

    St. Louis spareribs: 3-21 or 2-2-1?

    I say 3-2-1 because they're essentially spareribs not baby backs. What say ye?
  3. dougbennett

    Beef spareribs

    So I come across a recipe from the famous Neely's BBQ restaurant in Memphis ... and it calls for half pork spareribs and half BEEF spareribs. Anyone ever seen or made beef spareribs (not beef short ribs)? Is it worth going all over town to find them. Had Neely's a few weeks back, BTW, and...
  4. dougbennett

    Picnic vs. Butt

    Si I agreed to make pulled pork for the whole office. I want it to be good, but I also have to make so much that cost is an issue. Will anyone be able to tell the difference between butt mean and picnic meat? With the picnic being cheaper (but prolly having a bone), how much meat will be...
  5. dougbennett

    New meat toy!

    Closer to a roaster, yes. I loooover deep fried chicken and turkey but the expense and hassle of oil is just too much for me. It makes a far better turkey than a roaster and, if you inject it and cook it right, it's very close to the taste of a fried turkey.
  6. dougbennett

    New meat toy!

    So far, so good. Makes the best rotisserie chicken I've ever had, and it doesn an awesome prime rib, wings, etc. I like this thing because it's mostly "set it and forget it."
  7. dougbennett

    Not so pullable pulled pork

  8. dougbennett

    Big Green Egg

    The cabin we're staying in has a Big Green Egg -- eliminating the need to haul my GOSM in the truck. Anyone ever used one of these for pulled pork or other BBQ?
  9. dougbennett

    Not so pullable pulled pork

    So I made pulled pork for the millionth time, following the Basic Pulled Pork instructions like I always do (smoke to 160, foil and finish to 190-200), then into the cooler for 75 minutes. But, for some reason, it was hard to pull so I ended up having to chop it. Anyone ever had this happen...
  10. dougbennett

    Southern Living pulled pork

    Yp, that;s the one. Enjoy. It's 5 Star
  11. dougbennett

    Southern Living pulled pork

    Be sure to check out the pulled pork recipe in the June edition of Southern Living (archived online). Their rub and injection marinade, cooked using the basic pulled pork instructions on this site, made the best pp I have EVER had, including restaurants and competitions. It is, literally, TO...
  12. dougbennett

    Freezing pulled pork???

    I'll be taking a trip soon. While the place is a Cathedral Of 'Cue (western NC) and I'll be sampling the local fare, I want some of my own 'cue, too. And the wife will kill me if I try to bring the GOSM in the family truckster. But imagine the cool smell we'd have on the trip. Mmmmmmm. Anywy...
  13. dougbennett

    Monday afternoon smoke

    Sorry to be smoking while most of y'all are working. Tried my first Q-View but couldnt get photos to upload . Rubbed with a "championship Rub" from the current Southern Living (PM me for the recipe if you'd like) and injected with a mix of white grape juice, apple juice, salt and sugar...
  14. dougbennett

    New meat toy!

    OK, it's not a smoker ... but I just have to have my meat-related toys. Just picked up a Char-Broil Big Easy Infrared fryer. Will let you all know how it goes -- with Q-View, of course! Anybody have one or used or and, if so, how do you like it?
  15. dougbennett

    Crime victims assaulted with BBQ rub, sausage

    And not mop me with any vinegar-based mop sauce after the rub!
  16. dougbennett

    Crime victims assaulted with BBQ rub, sausage

    http://miamiherald.typepad.com/crime...er-assaul.html
  17. dougbennett

    Rib rack -- worth it?

    So some other 'cue sites say to not use a rib rack and always smoke bone-side down? Does anyone here use rib racks? What are the pros and cons?
  18. dougbennett

    Quick ? on St. Louis Ribs

    JL HoG: $2.29/lb at Super Target (only Super Target)
  19. dougbennett

    day ahead smoke

    Make sure you pull as much excess fat as possible before you refrigerate. Otherwise, you end up with white clumps on Sunday.
  20. dougbennett

    Quick ? on St. Louis Ribs

    Target has 'em cheap. So my question is: Do you cook 'em 3-2-1 or 2-2-1? They're actually trimmed spareribs, so I think it would be more like 3-2-1. But what's your experience?
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