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How long will pulled pork keep in the fridge?
...Okay as to the question about why there is any still left after a couple days... I smoked two 7 to 8 lbs boston butts knowing it was going to be a great deal more meat than my Wife, myself, and our 5 and 4 year old could eat. I was actually expecting to have company over for a football game... -
How long will pulled pork keep in the fridge?
I have some that was smoked a week ago last Saturday. -
Full House with Q-View
What an assortment of thermometers. I am currently using the Maverick ET-73 and have used it for almost a year. I have also purchased the Maverick ET-71 for the second butt in the smoker. I am curious to know the brands you have there and your experience with them. Which one is your most... -
I cannot believe...
Please understand... I wasn't complaining. As a numbers guy, I simply cannot believe I just paid that for two recipes. I was only speaking to the surface of the fact only. I completely understand the funding needed to keep this place going. I am certainly grateful for this site. I can smoke... -
I cannot believe...
I just paid $18.95 for two recipes (Jeff's Rub). I am going to try the rub on a set of spares tomorrow. This stuff better be as good as all of you have raved. Seriously though, after putting the rub together Tuesday night, I have been looking forward all week to putting these things in the... -
Did any of you see Throwdown with Bobby Flay? Plus another question...
I am talking specifically the episode where he challenges Buz from Buz and Nedâ€8482s Real BBQ restaurant to a rib challenge. They showed how Buz seasons his ribs, which was a combination of some very basic ingredients, but they did not specify quantities, of course. Any of you have any ideas on...- gadawgsr1
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- Replies: 4
- Forum: Messages for All Guests and Members
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Help on pork tenderloin
I have never smoked a pork loin but my dad called to find out how. Here is what I told him: Smoke on rack until internal temp reaches 160º. Spray with apple juice after first hour. Then, pull and wrap in aluminum foil until internal temp is 190º. Pull, rest, and serve. Is this correct... -
Another chuck roast question
Sorry for the lack of q-view but I finally did finish the chuck roast. The father-in-law came by and tried it out with me. Unfortunately, I was not able to let it get completely up to the 200º mark due to time constraints. I pulled it at 196º and had to slice it immediately (didn't give it... -
Another chuck roast question
Thanks Flash. I have the roast on the smoker right now. It has been on now for 3 hours and 54 mins. I am getting ready to drop it in a pan of Au Jus sauce and put it back on until it reaches 200º. Then I will take it out wrap in aluminum foil and cooler it for a little while. Thanks for... -
Another chuck roast question
Just to clarify, wrap in aluminum foil and towel to be put in a cooler; is that what you mean by wrap? No "wrapped in aluminum foil" cooking time, right? -
Another chuck roast question
I haven't taken the time to search so forgive me if this question has already been posed... I want it medium. To what temperature should I cook it? It seems to me 200 would be a little more well than I like it. Thanks, Dawg -
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brining a butterball turkey
I purchased a 12.25 lb butterball and brined it. It turned out great! Can't wait to do another this week. -
The analysis of my first turkey smoke yesterday
I read that post last week and even gave it thought but I wanted to have a "baseline smoke" if you will. I can build from this one as I pretty much used what I would consider to be the smoking basics on this one. I will try that technique next week as I will be cooking at 250 for about 10... -
First-time turkey smoker
It will certainly take longer than 3 hours. My experience yesterday was 12.25 lb bird took 3 1/2 hours. Here is a link: http://www.smokingmeatforums.com/for...ad.php?t=10602 -
The analysis of my first turkey smoke yesterday
Sorry this is sorda long but here goes… Being very new to this smoking thing, I did as much research as I could on smoking a turkey before yesterday. What I found was a dizzying array of different options and a wide variety of instructions as far as “doâ€8482s†and “donâ€8482t... -
1 hour & 1/2 per pound rule of thumb
<Quoted>Turkey (Whole) 10-12 lbs. 275° F to 350° F 2.5 to 3.5 hours No stuffing other than a few orange slices.> This is great news for the people at work as I will be able to bring it in hot and I am more willing to spend 2.5 to 3.5 hours cooking a 12 lb bird as opposed to 18 hours (at 1 &... -
1 hour & 1/2 per pound rule of thumb
Does the 1 1/2 hour per pound also apply for smoking turkey? I need to know for planning purposes. I understand you must go by temperature not time when determining doneness. Also, like chicken would you need to smoke at higher temps to make the skin eatable? Say 275 to 300 degrees as opposed... -
Microwaves...
"Oh I'm sorry... I didn't realize I was doing 40 mph..." --- While traveling on the interstate in the PASSING LANE beside two other people in cars who are traveling 40 mph meanwhile the traffic is backed up for 15 miles during rush hour traffic because no one can get by. There are plenty...- gadawgsr1
- Post #10
- Forum: Messages for All Guests and Members
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Microwaves...
I don't want to derail the thread but I would like to add one thing to this discussion. We have a microwave and I must admit I'm glad we do sometimes. I will tell you this, however, I do not, will not, refuse to own a cell phone! There are three places people will find me and all three have...- gadawgsr1
- Post #8
- Forum: Messages for All Guests and Members
