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  1. jimvans

    Need advice

    Thanks guys. The sirloin turned out awesome. I got rave reviews and a great boost of confidence.
  2. jimvans

    Need advice

    Ok,A friend has asked me to smoke a 12 pound sirloin. I would like to know how long and at what temp I should do this at. I am planning on using apple wood. Any help will be appreciated.
  3. jimvans

    Is carp crap?

    Smoked carp is really good. Catch your carp, make sure you have a tub big enough to hold the carp for a few days. When you get home put the carp in the water (alive) for about 3 days. Change the water every day. After 3 days most of the toxins and mud flavor should be gone. When you are ready to...
  4. jimvans

    corn feed vrs grass fed

    I don't know which is better. I have had both. Personally I prefer corn-fed. One thing I do know. DON'T buy meat at wal-mart or sam's club. It is imported from south america. Plus it tastes bad. I've tried it on a few occasions and have gotten sick about 50% of the time. A little off topic but...
  5. jimvans

    Having withdrawals

    Ok, in other words I should quit being a wimp and just do it. I think next weekend I will do some hot legs.
  6. jimvans

    Having withdrawals

    Weather sucks. Too cold to smoke right now. I need a couple of 40 degree days so I can fire it up.
  7. jimvans

    Pork question

    Thanks everyone. That is what I thought but it is always better to get a second opinion. Ron, thanks for the ziplock advice but if I know my family and the fact I am using the method from here, there will not be a single string of pork left.
  8. jimvans

    Pork question

    Ok, I have a big smoke coming up. I am going to smoke 25 pounds of Boston Butt for pulled pork. I am going to have it cut in 5 pound roasts. Now to the question. Can I still use the 1.5 hours per pound approximation per roast or should it be 1.5 hours per pound of total meat. For example. 1.5 x...
  9. jimvans

    Pulled Pork as currency?

    First off, awesome Q Dude. Second, when did you get BB at HyVee for $.99/lb? Inquiring minds want to know. I can't wait til it goes on sale here.
  10. jimvans

    Food network

    That stuff looked so tough and dry. He was really having to work at pulling that stuff. Mine I made yesterday just fell apart and was super moist. I like him but that was just stupid.
  11. jimvans

    First pulled pork try.

    Wow, simply awesome pulled pork. Props to SoFlaQuer on their finishing sauce. Everything was just the best. Here is the final view. I have never like pulled pork before. From now on it is definitely part of my menu choices.
  12. jimvans

    First pulled pork try.

    WOW, just did a spritz at 5.5 hours in. I turned it over to spritz the other side and it is already starting to break down. Outside edges are temping at about 180-190 middle is at 160-170. A little piece fell off and I couldn't let it go to waste. BEST PORK I HAVE EVER TASTED!!! Almost too...
  13. jimvans

    Newbie doing spares

    They look really good to me. I only flip mine when I am saucing them. I usually go bone side down.
  14. jimvans

    First pulled pork try.

    Here's some qview. More when done. Rubbed and ready First hour spritz. Not much happening. 2 hours in. Magic starting to happen. 3 hours, I took the chicken off. Had to try it before I took the pic. It was awesome. Wife and daughter declared that this will become a regular. 4 hours...
  15. jimvans

    First pulled pork try.

    Oh, and this is for you southern folks who are roastin. When I got up this morning the outside temp was 51. We left the windows open last night and the inside temp was 59. No wonder I woke up wrapped in the comforter. It's warming right up though. Should hit the low to mid 70's here today. So...
  16. jimvans

    First pulled pork try.

    Well, we are off and rolling. Got everything on at around 9 and am shooting for a 4 pm wrap time. Just a small 4 1/4# but. plan on having the chick legs for a late lunch. Time to mix up the finishing sauce. Se ya later.
  17. jimvans

    First pulled pork try.

    Well, the butt is rubbed and wrapped and chilling in the fridge. Tomorrow morning at around 9 or 9:30 it will hit the smoke. I'm also thawing some chicken legs to do like wings. I will post qview when I'm done. I have the whip and chair ready so I can get pics when it's done.
  18. jimvans

    Shrimp Alfredo W/Qview

    I will give you points for originality. The only thing I have issue with is the sauce in a jar. Try this sometime. This is for a big order of alfredo. 2 cups heavy cream 1 cup milk. at least 2% 1 package of shredded parma cheese 1 teaspoon granulated garlic 1 teaspoon crushed red pepper. heat...
  19. jimvans

    Just a few more weeks.

    Late September my nephew gets to come home for 3 weeks leave on his way to his new post. He is finishing up a tour as a guard at Gitmo. Now he will be stationed at Ft. Levenworth. That's only around 5 hours from home. We are planning a big welcome home smoke for him. We are all excited...
  20. jimvans

    I know, I know

    Ok, I promise the next time I make fried rice I will take pics and post a tutorial on how I make it. My wife and daughter think it is better than what you get in the restaurants. I will have my daughter take lots of pics while I am making it or I may just do a video. We'll see what happens.
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