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Tri tip is good, especially of you slice it into bite sized chunks and put in a tray with its juices in the bottom. Pork sliders would be good as well. ABT's will be the hit of the party as well a some pork shots. Hard to go wrong with a fatty as well.
The sky is the limit. We are hosting as...
Scotch-Laphroaig
Glenmorangie
Balvenie Double Wood
not necessarily in that order
and for the cheap Famous Grouse
Bourbon-Blanton's (favorite)
Woodford Reserve
Basil Hayden
Eagle Rare
...
Finally made these tonight.
AWESOME!!!!!
They were a hit with everyone, young and old.
Used the creole butter recipe found here:
http://www.smokingmeatforums.com/t/123175/creole-butter-recipe
I can get the "creole butter" used around here, but didn't want to run to town just for that, so...
Hot and fast, injected and rubbed butts is the only way I do them now. I usually run around 300-325,throw em on as it is warming up. One butt is usually done in four or five hours, two in six to seven. No more overnight smokes for PP.
BTW those look great!
Thanks Phillip, I looked at Lehman's and the only stuffer tube I could find was too big at the base. My base is about 1 1/2 in at the base.
The cheapest one I could find is at One stop jerkey shop
But most are plastic like this, the one I have is brass I am pretty sure, but it is kinda bent...
I try to trim as much fat as I can off of my shoulders. There is plenty of fat inside that will have to render as well. I usually get compliments from people that are eating my PP for the first time about how there's not a lot of fat in it. I don't think I ever recall anyone complaining...
Just restored my families old Enterprise stuffer, and the tube is in really bad shape. Was wondering if anyone had any good leads on a replacement tube. How are the plastic tubes vs Stainless? better/worse?
Thanks
Aaron
I would like a little more info here.
I almost always use RO lump in my WSM and have done water and sand and have not had any trouble getting to temp if anything if you start too much it can get hot on you and then you have to shut all of the the vents for a while to get it back down. where...
+1 here for sure ^^^^^^^^^^^^^^^
IIRC they are in every state in the US (not sure about Hawaii, but figured they have been transplanted some how, Hell they just found a damn alligator at a lake in Kansas. Supposedly some guy shot it and then they gave him a ticket)
I would have to agree...
I stopped by one of the local butchers yesterday and was quoted $3.89/lb for pork bellies. Is this a pretty good price, is there anything certain I want to ask for? I am planning on making some home made bacon.
Thanks
aaron
pulled pork would get my vote as well.
I was born in '78, and my mom wanted to name me elvis, but my dad did not, so they settled on his middle name.
Aaron
Here is the injection I use on my butts, it is very good.
Chris Lilly's Six-Time World Championship Pork Shoulder Injection
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire Sauce
Combine all ingredients and stir until sugar and salt are...
I agree that it was on there a long time. Mine usually take around 1.5-2.5 hrs at around 275-300. take to 165-170 in the thickest part. I also cut out the backbone and press it out flat (this is called spatchcocking if you are not familiar with it).
I also at one time said I would never...
12-14 hrs would be just fine, I wouldn't be afraid to let em go for 24. I've left whole birds in for up to 36 hrs before and a couple of turkeys went for over 48, they all turned out just fine. Any brine time is better than none IMO. I don't worry too much about my skin, I don't really eat...
Our church is going to have a BBQ contest coming up in september the first weekend after labor day. This will be the third year for it. Very low key and fun. first year there were seven teams and last year there were 13 teams. Hopefully there will be more this year. I think they want to...