Recent content by PeterN

A friend and I are vending at a competition in a couple of weeks. We have several people coming down to help us out and one of his friends is coming down and will be wearing a tank top we pre ordered for the event. I have a problem with this person serving food with armpit hair sticking out...

Question then....how about filling the water pan with beer? Thatll boil for sure. But at the same time thats an awful big waste of beer

With breasts, like Scooter, I usually go 16- 18 hrs.

MOST of the time I do not foil for that reason. Also, try pulling them off a little sooner and that should help.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich Parker: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Holloway: Looks good!! </div></BLOCKQUOTE> Ill let you know in an hour. BTW, Im not all that excited about what the Cubs have done this...

Chili! Some ground venison and leftover rib meat.

We have another couple coming over for dinner and I had a request for spares. Trimmed St. Louis style and rubbed with a variation on the Texas Sugarless Sprinkle. 1/3 cup Table Salt 1/4 cup Paprika 3 T chili powder 1 T cayenne pepper 1/4 t celery salt Cruisin at 225

The only jarred sauce I use is Blues Hog on ribs. Havent found anything else that comes close to it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: I don't see any problem, as long as you do all your work in advance and then have someone else handle the final prep and serving of...

TRUST ME, this is not a showcase for my food, but merely a money thing. She is not against it, she was just worried of how we were going to do it. Plus I think the money saved will be a substantial amount and we need to trim anywhere we can.

In about a year and a half I will be getting married. Right now I am trying to convince the future Mrs. to let me provide the food . My plan would be to cook butts pretty much the whole week prior and vaccum pack them to be reheated and such the day of. My question is has anyone done this...

Took the pleasure of adding the pics to the thread for you. Brisket looks good and if everyone loved it then you did just fine!! Wait until you smoke that pork butt, so easy you could do it blindfolded!!

You'll be fine. I use blue bag all the time and never noticed an off taste.