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When to apply finishing sauce
I'm pre-smoking 2 butts for my sisters family BBQ in two weeks. After I pull the butts, do I put Jeff's finishing sauce on them first before freezing in the ziplock bags, or do I wait till BBQ day and apply it then, when the pulled pork is re-warmed? Thanks. -
HEEL ROAST cooking suggestions
Hey Guys..... My neighbor brought over a "heel" roast for me to smoke tomorrow along with the butts, ribs, and fatties. I looked up what a heel roast was and am wondering if I should just treat this like a butt and cook it for pulling. I would love to do it med. rare and slice on my slicer but... -
Non-fruiting bearing BRADFORD PEAR
Is this wood good for smoking, I know the regular pear tree is good but didn't know about this one. Thanks- nick
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- Replies: 5
- Forum: Woods for Smoking
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Smokes On!
Hi guys, Been a lil while since I've had time to smoke much less post but this weekend, it's on. I have 2 full racks of spares that I didn't fully cut into St. Louy's but I did remove the flap and the sternum bone. I saved the flap meat and trimmed the meat off the sternum and saved it for when... -
Ribs, Loin
Well, I KNOW this looks rushed but I had to post a pic or.."it didn't happen". The ribs are spares that I got cheap..89 cents a pound. They tasted cheap...lol...well, it was my fault. I treated them like BB's and learned a lesson. Don't rush. They needed another hour plus in the smoker. They... -
He Shops, He Scores!!!
Been a while since I've posted...been busy fighting off hurricanes. Not many problens up here in Bush but man, the gulf coast was swamped with high water from the storm surge. Thousands of nutria were washed out of the Louisiana marshes and ended up on Mississippi's gulf coast. Crazy stuff. A... -
Beef Roast Question
Doing a chuck roast on the smoker. "IF" I decide to pull it off to slice, what temp do y'all recommend for med. rare? Also, will it be somewhat tender? If the chuck is gonna be tough, I'll just do it like a butt and pull for sammies. It's been on the smoker for about 4.5 hrs and it's at 140... -
Sundays Smoke.....
Going a week without some smoke is bad enough...2 weeks woulda been inconcievable. Today I have 2 racks of BB's, a chuck roast, and a fattie. BB's: mustard, then rubbed...2-2-1/2 method (or there abouts) Beef Chuck Roast: injected with Tony Chacheries honey/bacon/BBQ marinade. Outside has my... -
Chuck Roast
Any tips for smoking a Chuck Roast? Should I inject with a BBQ marinade or not? BBQ rub or something like a steak rub? Gonna be pulled. Thanks! -
FREE PECAN New Orleans
Well I was going to work today in New Orleans and low and behold somebody cut down a HUGE Pecan tree that was next to their property on the street side. This is in the Lakeview area of New Orleans where people had plenty water in their houses from Katrina. The house is almost finished but...- nick
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- Replies: 6
- Forum: Woods for Smoking
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July 19th. Qview
With all the excitement of the Fattie competition, I forgot to post Qview of my smoke that I did with the fattie... I smoked a couple racks of BB's, a bone-in pork loin and a Turkey no less. I will tell you right now that I screwed up.... trying to do a turkey ALONG with the ribs. I was trying... -
What's the Deal With My Pecan?
This is the first time I'm starting a smoke with pecan. It looks like it's taking forever to get going. Is that normal? The wood is totally dry as is the smoker....It did rain earlier but everything was/is secure. I added some hickory and it seems to combust wayyyy quicker. Is this how it is...- nick
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- Replies: 4
- Forum: Woods for Smoking
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Oak
I got some OAK that's been split for about 2 months now. It's stored in a closed garage. Temp in there probably gets in the 90's during the summer. How much longer do I need to wait before I can start smoking with it? Thanks.- nick
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- Replies: 8
- Forum: Woods for Smoking
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When is the Wood Too Old?
I hope this isn't a dumb question but I just don't know the answer. When would wood be too old to use? Or is there such a thing? If wood has been chopped and split for a few years and is starting to break down (I guess rot), is it any more good to smoke with? I have a few pieces of hickory and...- nick
- Thread
- Replies: 4
- Forum: Woods for Smoking
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12 Hours?!?!
Last night on the FoodNetwork, a FAMOUS BBQ house said they smoke their ribs ( I think they were St. Louis Style spares) for TWELVE HOURS at 240 degrees. How can that be? Didn't see any "foiling" going on either. -
More Smoke!
As if last weekend with 130 pounds of meat and 75 plus people weren't enough, I can't wait to smoke again this weekend. Gonna do 2 full slabs of spares...maybe cut 'em St. Louis style, and a bone-in pork loin roast, injected. I'll get some Qview and pass it along. I'm addicted! -
Me agian...part 3
Here's the last of the pics from the 5th. It was A LOT of work but hey... being with family and friends is what it's all about! Two of the pics shows my "head quarters" out in the yard. Also, I wanted to show y'all a pic of the portable sink I bought at Home Depot 3 years ago. Man, is this... -
Butts, ABT's and more...part 2
Here are a few more pics. I can't post more than 5 on a post unless I'm doing something wrong. The last pic is my friend Mac's model T Ford. He brought it over Saturday. -
Butts,ABT's & More!
Hey Folks, Just getting around to posting my July 4th. party which happened on the 5th. We had 75 people total and had a blast. Of course the smoker was the guest of honor. I did pork butts (19 lbs), ABT's.. (creme cheese, minced onion, and seasonings wrapped in bacon), 14 racks of BB ribs, a 4...
