Search results

Rich ... Nothing to add really. I get my baby backs at Sams. Costco works too. I grew up in Prescott. I hope you find those ribs, so that I can drop by on one of my visits!

Good job! What recipe/rub did you use? I'll be cooking a few butts on Friday.

Thanks for the input. It looks like I was on the right track. I used 6 oz per person to allow for 4 oz sandwiches ... some one sandwich ... others two. Can three 8-9 lb. butts fit on the top grate (18" WSM) or would I be better off placing one on the lower grate? Also, do butts freeze well...

I've always bought my butts at Sams ... 2 to a pack. 4 seems like too much ... 2 too tight. Maybe I should do 4 and freeze the leftovers.

I have been asked to prepare pulled pork for a neighborhood party this weekend. The guest total is 20-25 adults and 11-12 kids. There will be hotdogs for the kids, so my inclination is to base how much I smoke on the adults attending. I've reviewed the serving recommendations on this site and...

Just pull it out prior to cooking. You should use a meat thermometer to gauge doneness, so there's no need to leave the pop-up in the bird.

As the big day approaches, I'm anxious about what temperature to cook to. I've seen a range of recommendations ... 160 (breast) ... 170 (thigh) ... 165 (either) ... frankly, it's confusing. What do you think a good target temperature (breast and/or thigh) would be? Also, I may need to hold...

Dave ... Thanks for the link. I have recently been using the dry brine approach with chicken (I use the Zuni Cafe approach with salt/herbs under the skin). There's still no rinsing with this method as the bird is not over salted. I rotisserie cook the birds on the kettle and the results are...

I like the idea of turkey breasts. They would be easier to manage. Digging around the internet, it looks like freezing the finished product might be the best way to go.

I'm thinking about smoking some turkeys as gifts this year. Any recommendations on how to handle the turkey post-smoke? I know it would be best to deliver it hot off the smoker, but that wouldn't always be possible. I'd appreciate any ideas. Thanks!

What does it mean to "Minion with a small amount of lit, maybe 8-10 tops"? How much unlit do you use? I'd like to give this a try. Sounds great.

Does the ET-732 come with one probe or two?

Here was my strategy in a similar situation ...I have a friend who has a new swimming pool along with a built in gas grill ... it's all very beautiful. The problem is that he has no idea how to cook. Seeing him struggle at one party, I volunteered to take over the cooking. That cinched the...

The fit of my lid with the rotisserie ring is snug. I have to wiggle the lid around a bit and press down to get it to seal. It's easy for the ring to get out of round. I know because I "dropped" mine once from our elevated deck! Fortunately, it's equally easy to re-round.

Great idea! P.S. - I grew up in Prescott and went to UA. I miss that place ...

Thanks, Jane. I'll have to wait to taste the rub ... my mouth is on overload from tasting the chile powders.

I've never taken on a project like that (see my thread!), but could you smoke the butts ahead of time and reheat? My impression is that, of all the meats, pulled pork lends itself to reheating. Then again ... I could be wrong!

Well, I didn't think about asking until I dumped 1/4 cup of ground thyme into the mix. I'm worried that might be too much. Agree? All is not lost ... I could effectively add another batch of rub (double the recipe) and leave the thyme out of the second batch. Thoughts?

Dave ... We must be on the same wavelength. I'm planning on using a finishing sauce shared here by Kevin Kruger. The party isn't until late Saturday afternoon, but with so many guests coming from out of town, I thought it best to smoke ahead of time and reheat on Party Day. I'll be busy...

Like Robert, I was intriqued by this recipe and plan on using it this weekend ... actually tomorrow night! The recipe calls for 'dried thyme' ... is that ground?