Recent content by Jason M. Park

Yes... that is a 5/4 size "professional" B&S tuba. No, I'm not a professional player, strictly amateur. I play in a very good community band, the Placencia Symphonic Band, but we're still waiting to reconvene due to the pandemic. I really need to take it out and make sure everything still moves...

I'm calling her Lil' Blue for now, might come up with something more creative later. She arrived yesterday afternoon as I was currently smoking a chuck roast on the kettle. Chris did a great job packing her up, no shortage of "FRAGILE" stickers either. No damage to either the outer or inner box...

Winner, winner, chicken dinner! I can't believe it! It's been a long time since I have been active on the forums here, but I always come here for recipes. I'll definitely enjoy this little beauty and will be posting pictures of my first cook. My current 18"WSM is about 17 years old and is not...

Here we go... (click for larger pics) Unwrapped... here's the skin side... And the other side. Here is the skin side after trimming. Also trimmed some fat, veins and nastyness from the other side. Probably a pound and a half of muck trimmed off total. All rubbed up, and ready to go into...

OK, looks like I'll go with trimming the fat and skin due to the size of it. I liked that video by Reed, but I've never found the need to inject a butt or picnic. Or at least I've never bothered. I do like that injector, though. Time to start prepping...

I actually prefer BB's on the kettle vs. the smoker. Something about the bark that develops on ribs on the kettle with a "shorter" cook like this. Great stuff!

Hello all! Long time member... and its been a LONG time since I've posted... Basically, I'm looking for a how-to on a picnic roast prep, and advise on cooking. Read on... Picnic roasts were on sale at my local supermarket for 99¢/lb. and decided to go for it. They only had hacked-up portions...

I also found this recipe (not on this site, hope that's OK to post the link) http://tipsforbbq.com/Recipes/Pork/Luau-Pulled-Pork Seems like a little easier or more straightforward cook. I'm firing it up friday night for an overnight, so any feedback before then would be awesome!

Hey... it's been a long time. It would appear that this site has grown a bit... I learned so much from this site in the past, that I have just gone about my business in the BBQ world, and haven't kept in touch. Of course, thanks to what I have learned here, I cook circles around any other...

Bumping this up. I'm doing Kalua pork for the first time, and was hoping to find a topic like this. If you have tried this, please post notes/tips/tricks. Specifically about how much of the red & black salt counts as "liberal." I have found it for $5 for 3oz each, will those 6 ounces cover 2...

Here is the final result, all plattered up. It was a big hit.

Beef ribs are my favorite BBQ item. I'll usually let them go a minimum of 6 hours, usually 8, depending on size & meaty-ness. Those ones that Larry Wolfe posted were trimmed out quite a bit. If you are getting hand-butchered ribs with "a little sumptin' extra on them" you'd be looking at a lot...

Tri-Tip is a great cut, but don't go insane trying to find it, and definately don't overspend. It was way cheaper and way more available in California than it is here in Denver. When I ask for it, they usually ask me if I'm from California. My Sam's Club has it, but its almost twice the price...

No apology necessary, you can't argue opinions. My unabridged thought process is... I have the day off, as will many of the party going guys, almost all live in the neighborhood. There are plans for some serious beer ‘sampling’ during the late morning/early afternoon. The term "Beer Olympics"...

Thanks for the input, sounds like I'll be just fine with my original thought of serving cold. For serving, I have this huge oval platter, I think it would be a great presentation to have a full sockeye fillet (it is Alaskan salmon season, you know) stretching across the whole width of it. I'll...