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06-16-2019, 07:38 AM | #1861 |
Shit
Join Date: Jun 2008
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Posts: 55,715
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06-16-2019, 07:41 AM | #1862 | |
Shit
Join Date: Jun 2008
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Quote:
Mine has the rear trap which works perfectly for me but DJLN made a great point in that it might not work the best for everyone. |
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Posts: 55,715
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06-16-2019, 08:05 AM | #1863 |
It was not a fair catch
Join Date: Aug 2012
Location: Correcting papers
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Steak last night. Ribs tonight.
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Posts: 37,279
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06-16-2019, 08:56 AM | #1864 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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Nothing fancy today, just smoking some wings and cooking up a batch of bacon wrapped jalepenos on my Weber kettle. I've been smoking meats for about 20 years now and for whatever reason I've never done wings, this will be my first attempt.
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Posts: 11,432
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06-16-2019, 09:29 AM | #1865 | |
MVP
Join Date: May 2001
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Quote:
I guess I should have clarified the pics a little better. 1st is the loin when it was pulled from the pit. 2nd After resting from being pulled from pit. 3rd pic is loin sliced. 4th is showing juicy pork. 5th is showing pull apart tender. |
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Posts: 18,169
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06-16-2019, 09:32 AM | #1866 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.
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Posts: 11,432
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06-16-2019, 09:42 AM | #1867 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 117,442
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06-16-2019, 06:48 PM | #1868 |
MVP
Join Date: Jan 2013
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Good god that brisket was some work but damn is it not delicious
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Posts: 10,670
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06-16-2019, 07:00 PM | #1869 |
BIG ME
Join Date: Jan 2012
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Posts: 29,620
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06-16-2019, 07:04 PM | #1870 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,306
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06-17-2019, 06:33 AM | #1871 |
MVP
Join Date: Jan 2013
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Posts: 10,670
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06-17-2019, 11:56 AM | #1872 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
FWIW there are some decent temperature alarms out there. I’d recommed thermoworks. They’re speedy but I haven’t been disappointed. |
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Posts: 57,306
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06-17-2019, 12:54 PM | #1873 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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06-17-2019, 02:07 PM | #1874 |
In Search of a Life
Join Date: Mar 2006
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Posts: 22,255
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06-23-2019, 12:36 PM | #1875 |
MVP
Join Date: Aug 2017
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1 thick slab of back ribs 1 1/2" my rub, mustard, my rub. 8 boneless skinless thighs, my rub, dry brine, 1/2 pork loin, organic local farm, Injected w Mongolian seasonings and rubbed, mustard and my rub.
I hard rub my mix into the meat then light coating of moosetard and heavy rub coat when wet, off to smoker |
Posts: 13,669
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