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pork mayo'd rub - can it be done?
thanks for the feedback guys. ill be sure to take some pics so i can post a long awaited qview. busy day at work so i gotta get crackin' Cheers. -
pork mayo'd rub - can it be done?
hey guys.... first time back on the forum in a whiles. My smoker has had no use over winter (sydney, Aust) and now that the weather is warming up i thought i should give it a crack this wend. I've bought about 2.2Kg of pork neck (its cheaper and alot easier to come by than shoulder over here)... -
here are some pics of not so good rib smoking adventure
hello aussiemick based in Northeast Oklahoma... i thought u actually might be living down here in australia with me so was going to ask you if you kno of any places other than bbq galore where you can buy smoking wood. but i guess thats thrown out the window.... ur name tricked me -
1st go at some spare's
whats the price difference around for spares vs baby back ribs in the states. i've finally come across what looks like a very reasonably priced butcher. 2kgs of spares for $12 aud (much more cheaper than our supermarkets, which are around $9 a kg i think) sorry off point, the price list im... -
3-2-1 Method and Sauce Choices
thanks for the tip. i havnt tried smoking ribs yet, but will keep this in mind when prepn' the sauces etc. cheers -
baby backs
wow bigtime cheap eats. cant wait to give Ribs a try in the smoker - good excuse to invite ppl over im sure meandmytwodogs how do ur two dogs get along ? were they raised together so there pretty tight? they look so cool. -
Crowning A Pork Butt/ Shoulder = faster cook times...
sounds like a great time saver! any chance u can post the link so we can see some pics.... im not very meat savvy when it cuts to knowing how to cut, so any pics would surely help cheers -
got some pork ready for 2mrw smoke
thanks for the replies guys - thought no one cared at one stage as my thread got pushed down below all the newer ones (serves me right for not mentioning q-view in the thread i guess) Next time im definatly starting pork alot earlier, i would have loved to get the internal meat temp over 200F... -
Easter Feast!
looks like 2 big cuts of meat.... i was also going to mention about the foil pan, as you'd think that it is hindering heat getting to the meat.... i dunno but i found that cooking without helped (i think) mind if i ask wat prices you paid for the beef n pork any leftovers? if so pass them this way -
Fatty question
love the look of ur fattie in the pics u supplied as reference gt2003. looks like scrambled egg, bacon, mushroom n cheese as the filler - am i missing anything as i'd like to try that one in my next smoke (first fatty thou) cheers -
got some pork ready for 2mrw smoke
and dinner of course (well worth the wait) -
got some pork ready for 2mrw smoke
took it off it round 10:30 i think.. most parts of the meat seemed to be above 190F, then foiled tightly + wrapped in towel. turned out really GOOD! nice smoke ring. Had with some mash, buttered bread and topped with finishing sauce and a pepsi :) time for some pics. i think next time if i... -
got some pork ready for 2mrw smoke
181F just after 8:30... glad its climbing -
Let it snow! Porkfest w/ Q-view!
definatly interested to hear about those results with how the butts were done differently... let us kno your verdic -
got some pork ready for 2mrw smoke
163 F @ near 7:15 now... this is going to be a late dinner lol -
got some pork ready for 2mrw smoke
yep sames got the smoker temp at 225 - 250. ill go check the temp now again to see if changes ** -
got some pork ready for 2mrw smoke
Put on the smoker at 10:45am this morning (first pic) with hickory chunks 7pm now (2nd pic) with an internal temp of 161 F the meat temp has been moving very slowy thou and wondering if i should move to oven as its coming up to 8 hours of total time in the smoker soon ... or should i expect... -
got some pork ready for 2mrw smoke
change of plans... not smoking still sunday now. But yes going to go for pulled pork. Until then -
got some pork ready for 2mrw smoke
before the rub. got something to look forward to doing 2mrw morning ps - the butcher sed the cut was from the 'neck' -
got some pork ready for 2mrw smoke
So a lucky it was late night shopping 2nit as its easter long wend starting 2mrw (fri) which means public holidays on fri sunday and monday (4 day wend ) as the butcher that i went to for my brisket didnt have any shoulder pork, plus it was gonna be $19.90 a kg which seemed a lil steep. Anyways...
