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  1. waywardson

    THANK YOU for the help with my roast beef questions. Enjoy the QVIEW

    Most of my experience is with pork & chicken. I know that folks BBQ beef other than brisket...what cut do they use, chucks or shoulder clods? Just needing to do something with this cut of meat and not interested in having 8 for dinner tonight:-)
  2. waywardson

    THANK YOU for the help with my roast beef questions. Enjoy the QVIEW

    Around here you can buy these at Sam's Club in that size. I have one in the freezer and one thawed that I am going to have to do something with this morning. I love a good rare roast beef roast and do own a slicer... However, as usual I am thinking about doing something different. Does anyone...
  3. waywardson

    whats the average time a pork loin?

    Absolutely correct. I wrap at 140 also and serve ASAP. They are very easy to overcook. Whole pork loins will weigh in the 10# range, and if smoked at 225 will almost always be done in 3 hrs. I've done these for a few church functions & fed 150-200 people. It's hard to find anything that is...
  4. waywardson

    cooking for fund raisers

    The bunch that I cook with does fundraising events almost exclusively, and while the money end of it does not always work the same, we are certainly donating our time & the use of the pits. For example, we did one 3-4 weeks ago (had to rake snow off the cookers) where everything was pre-sold. We...
  5. waywardson

    Another "First Fatty"

    First off...thanks to everyone on this forum for the wealth of info/opinions on everything Q. I have been smoking meat for many years & cooking with a competition team for the last three years or so. Pulled pork rules in my area (W.KY)...ribs & chicken too of course. None of the 10 or so guys...
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