Recent content by Jason Hunter

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: Too much meat being put on at the wrong temp. Starting how you start is perfect but I wouldn't put the meat on until you see the temp rising to...

Disclaimer: I forgot my camera at work on Friday, so no pics. I'll take some tonight when we have left overs. So, it went beautifully! I changed my plans slightly because we had some folks coming to dinner, which wasn't part of the original plan. Got up at 5:00 AM. Had the butt in by 6...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: which one?!?! </div></BLOCKQUOTE> Berkshire Brewing in South Deerfield, MA. We're only in MA, CT, RI and VT. And no, NOT Sam Adams!

...when you work for a brewery and every time you release a new seasonal you think "hmmm, what can I BBQ to go with this beer?" It's nice when your job and your hobbies go so well together!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: <span class="ev_code_BROWN">love this stuff</span>. </div></BLOCKQUOTE> I like Stubbs products. I almost always make my own rubs, but...

Thanks for the suggestions folks. I'll give the full run down with pics once it is done.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by benji whitehead: when i've done ribs and butt I put the butt on top for a while until i'm ready to start the ribs. then i move the butt to the bottom...

So, barring any unforeseen conflicts, I'm going to do my first two product "double" on my new WSM this weekend. I'm planning on doing a pork butt and a couple racks of spare ribs on Saturday. Both will get dry rubs on Friday. I haven't finalized my rub recipes yet, but they will be different...

Use my new WSM as much as humanly possible!!!!!

No offense taken. I wouldn't normally do flanks this way either, but I was itching to use the WSM and figured I'd give it a shot. Like I said upstream, I was pleasantly surprised with the results. And FWIW, I frequently shop at a wholesale butcher. I got ~5 lbs of flank steak for $13...

Rolls here also. Last time I bought one, it was from Cabela's as I was i the store. Their brand was cheaper than the Food Saver brand, and just as high quality.

How does it compare with Redbones? I'm a fan of the 'bones, going back almost 20 years now.

Thanks, I was rather surprised as well! I have before pics of the meat in the pans that I can post later or tomorrow. Sadly, I was too hungry to remember to take pics of the finished product. D'OH!

I should add that smoking them in the drip pans was essential to getting that slow-cooked flavor and texture without over cooking them. Maintaining a low temp was key as well. I really wasn't sure how it was going to go, but over all I was very pleased with the results.

I smoked two large flank steaks on Saturday, roughly 2.5-3lb each. Results were excellent. I have all of my notes at home and can post them later, but here's a rough run through. Applied a wet rub liberally to steaks late Friday night. Got charcoal (K) good and hot. Added center section and...