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  1. fatback

    looking for Chef JimmyJ's smokey au jus recipe...

    I have used the "search" feature and found numerous references to it in other users' threads, but no recipe. Plus, this site loads so slowly, the arduous navigation from page to page has used up my patience. Thanks in advance to whomever can help.
  2. fatback

    update from earlier question about what to do with 60 lbs of beef shoulder...

    I am still looking for some advice how to treat these slabs of meat. I have three, 20 lb. vacu packed "shoulder clods". I have learned the flat iron steaks come from this section, but that is all I know. They have what appear to be a fairly thick fat cap along the entire length of one side, and...
  3. fatback

    been awhile since I checked in here, but I need advice re: 60 lbs of beef shoulder...

    I have a friend who works as a food rep selling to restaurants, and through an ordering mishap of his own doing, he is now the proud owner of 60 pounds of beef shoulder. At this point, I don't know how it's packaged, how big each piece is, or whether they're bone-in or boneless. Generally...
  4. fatback

    since people are asking rib questions, I'll pose mine...

    My baby backs and st. louis pork ribs usually taste good, but they always seem to cook to the point of falling off the bone. Using the 3-2-1 or 2-2-1, they always emerge from the foil-braising falling to pieces. Should I modify to a, a 3-1-1, or is there an eyeball test that would clue me in to...
  5. fatback

    question about beef rib roasts and tenderloins...

    I know when I oven-roast prime rib and tenderloin, I pull it from the oven around 120 degrees knowing that "temp creep" will take it to a final temp around 130 while it rests -- just the way I like it. Of course, in the oven I am roasting around 300-350 degrees most of the time. Since I have not...
  6. fatback

    question regarding leaner pork, like loin roasts and tenderloins

    Do you guys stick with your "low and slow" smoking, or do you crank the heat up and cook those with higher heat, more like roasting? I have some loins and tenderloins, and as lean as they are, I don't want to dry them out. Even at a higher temperature, they will still benefit from the smoke...
  7. fatback

    Good morning all...

    I am trying my first fattie today. Do you guys precook any of your filler ingredients (aside from eggs of course)? I am using bell pepper, mushrooms, and onions. From most folks' qvue, it looks like the veggies go in raw, but I just wanted to make sure. Thanks.
  8. fatback

    was thinking about adding mushrooms to some ABT's...

    I would saute them first to get as much of the water out of them as I could, then mix them with the other fillers. Anyone have an experience that would talk me out of this?
  9. fatback

    question about insulating a BKSD (BBQEngineer and others?)

    I have a BSKD with many of the commonly recommended modifications, and it performs quite well for me. But during the colder months it is a bit of a challenge to maintain adequate temps. After seeing BBQEngineer's double-walled masterpiece, I was wondering if I couldn't try to insulate my smoker...
  10. fatback

    34 lbs. of shoulder and first qvue from fatback...

    First things first...as if it doesn't already require enough time and effort to make perfect pork BBQ, my hat is off to all of you folks who remain diligent with the camera throughout the process! I am hosting a party on July 3, and decided to prepare some of the food ahead of time once it...
  11. fatback

    test

  12. fatback

    struggling to post first qvue pics...

    I have been in the test forum trying to attach pictures...keep getting a message that my files are too big -- way too big. What to do? I have checked the FAQ's and other parts of the site for help, now I am asking you guys.
  13. fatback

    question about the "basic pulled pork" sticky above...

    Do all you experienced smokers cook your pork butts fat side down? It just seems counterintuitive to do that when placing the fat side up would seem to "baste" the meat as the fat melts. Same for brisket and other cuts, too? Just curious.
  14. fatback

    question re shrimp in ABT's...

    Hi folks. No time to scour the forum for answers this morning. 2 quick questions here regarding ABT's w/ shrimp. Do you precook the shrimp, and if you have nice looking ones, do you leave them whole, or chop them up and mix them with the cheese and other ingredients? Thanks.
  15. fatback

    Need advice and encouragement for July 3 smoke for 100+

    Alright folks... I have some experience, and I am familiar with the basics. I have cooked for 25-30 a couple of times, but I have never tried anything on this scale. My July 3 crowd will be at least 100 -- maybe as many as 200. I will have more certainty about headcount later. My biggest...
  16. fatback

    newbie from the ATL...

    As a new member I checked in a few weeks back. Now I am just back to say THANK YOU. I smoked my first whole pork shoulder on July 4th (with my new BSKD), and it was so good guests were trying to convince me to make a career change afterward!!! Before that the most meat I had ever smoked at one...
  17. fatback

    ??? prior to first brisket attempt...

    The conventional wisdom here and in most recipes I have found seem to feel strongly about smoking a whole brisket versus a part of one. Well, I bought a brisket("flat cut" right at 5 pounds) before I knew any better, so now I must make the best of what I have. So, the question is this... what...
  18. fatback

    ??? about smoked salmon...

    I am trying to figure out how to smoke salmon without it looking dried out and charred on the edges. You know, that fancy restaurant, Sunday brunch kind of salmon that looks moist and almost like it did when it was fresh and raw. I have an idea to try smoking it skin side up on foil or a cookie...
  19. fatback

    Brinkmann Smoke King Deluxe won't get hot...

    Greetings. I fired up my BSKD yesterday for the first time -- to cure it, no food -- and it was all I could do to get that thing up to 200 degrees. I used kingsford briquets and tried opening the vent, closing the vent, opening the firebox door -- all to no avail. I finally added some hickory...
  20. fatback

    A gracious good afternoon to all...

    This looks like a great site. I've been reading all morning when I should have been working. Anyway, I enjoy smoking, but I am no pro. Just graduated from my third bullett smoker to my first offset firebox smoker, a Brinkmann Smoke King Deluxe. That's the one with a tall, rectanguar cooking...
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