Recent content by Mike Chavez

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dave Lewis: I made the mistake of the cutting and scooping out the seeds of 24 jalaps with my bare hands. After I was done, my hands were seriously burning the rest of the day. <HR></BLOCKQUOTE>Hey...

Troy, I have reheated in crock pot several times. I like to add some apple juice and just let the Q come up to heat at the lowest setting of your pot. Just keep checking the meat for heat. You don't want to let it go too long or too high heat. You could end up with dry stringy meat. Not good.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Danny Hardesty: Best pulled pork to-date! Was it the hickory? <HR></BLOCKQUOTE>Could very well have been the hickory. I like to pour on the hickory with butts. They can take alot of smoke. I do like...

All I've got to say is WOW thats some good lookin' corn bread. The next time I make chili that corn bread will be served with it. Thank you Keri.

Spyro, I also vote for Sweet Baby Ray's for a commercial sauce. But I do have a request. Please post your sauce recipe (The hotter the better) or if you don't want it public please E-mail it to me. I'm alway's on the lookout for a nice hot bbq sauce. Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Knight: Thanks Mike, The only fault I found with the ABTs was a little too mild. Thanks again, Smokin' Jim in NC <HR></BLOCKQUOTE>Jim, I know what you mean. I have found that store bought...

Just can't beat a good beer butt chicken. You talk about getting raves from the crowd. I like to do mine on my 28" el cheapo kettle. I can get 4 of those bad boy's on it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Knight: I also cooked my first ABTs this afternoon. I used Mike's recipe (the one with honey). This forum is about to make an accomplished chef out of me! Thanks to all, Smokin' Jim in NC...

Alright Richard, way to go, thats some good lookin Q keep up the good work

Richard, Im my experiance you just cant rush good Q. I have never and I repeat never had a butt reach 195 - 200 in less than 15 hours @225 to 235 cooker temp. I do understand where your comming from though. Thats along time. I always start with a full charcoal ring. Minion method. With butts...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Clay J: (Man, that recipie makes ALLOT of ABTs.) (The bacon still hadn't crisped about 90 minutes) (Some of the ABTs were very mild and some were medium hot)(Does anyone know of a way to make truly mild...

The chunks of apple I have where cut from about 2 inch branches. I usually use about 4 of those small chunks for ribs. Only at the beginning and do not add more. Of course your results may vary. It all depends on your taste. I also like to add 1 small chunk of hickory with the apple. But I like...

To avoid confusion what you want is the Brinkman charcoal pan. As Rich indicated earlier.

My suggestion would be to get yourself a nice Forschner 8 or 10 in. chefs knife for trimming the ribs, makes the job much easier.

Just be careful not to over smoke. Those ribs don't need a whole lot of smoke. You didn't say what kind of wood you have so I assume it is hickory. Very strong. Just go easy.