Recent content by Pat Trammell

Would anyone recommend trying a breast cooked like roadside chicken?

1/2 tsp. Olive Oil 1 Can Shoe Peg Corn (Drained) 1 Can Black Beans (Well Drained) 1 28 oz. Can Bush Original Baked Beans 2 tsp. Yellow Mustard 3 tsp. Malt Vinegar In a hot saute pan with the olive oil, quickly saute the well drained corn. The corn should have a roasted appearance. A little...

Greetings all, Several years ago I ran across a recipe in the Southern Living football edition (yes, it does exist, it is published in Alabama)for something they called a barbeque cocktail. It is basically a parfait of pulled pork, baked beans, slaw and pickle stacked in a glass. You eat...

He could always buy three bullets, or maybe just two. You can get 14 racks on at once if you stack properly.

Russell, I don't know if you can pierce the meat with the Candy Thermometer or not. The one I have though doesn't start measuring until 300 degrees so that might be an issue. Usually I plan on 2 hours per pound plus two hours for my butts, although all butts are different. I think if I were...

Congratulations TM . It is always a great feeling to know when you bite into some great pork, you did it yourself!!!

Thanks Kevin. I think I am probably OK too, but am a little concerned about the 8 lb. one. Do you find that butt and picnic cook times are generally comparable?

Hello All, I have two picnics (full) on the smoker, one at 10 and one at 8 lbs. I have heard in the past that they can have a tendency to cook up a little faster than a butt. I've done one in the past but did not notice a difference. I would mention that I did not remove the skin that time...

Great looking ribs Gene!

Hi Scott, I usually put a little rub into the slather, let the meat marinate in it for three to six or so hours. When I get ready to put it on the smoker, I put a thin coating of slather and a heavy rub on. It seems to work well for me. Good luck!

Hunter, I really like using Mustard as a slather on my butts. I make a thin paste with rub and a little vinegar, and soak up to overnight. Then I put a really good coating of rub on before putting on the cooker. In my opinion, it does a lot more with the bark than the meat itself. It gives...

I find if I cook to above 200, I rarely get any excess fat at all. I always pull at no less than 205, and since I have started that, have found very little fat, and the meat has that mythical "pig candy" sweetness you hear so much about. Never had a problem with dry meat at that temp. Good luck!

I have tried it, and found it quite good. As with most sto' bought condiments (BBQ Sauce, rubs, etc), I find it best to doctor it up to individual tastes. Personally, I like to add cumin and turbinado sugar to it, and use it on butts that have been slathered with mustard. I have met the...

Oak, Pecan, Apple Cherry

That's interesting Phil. I must be missing in my preparation. What is your cook method? Thanks for the insight!