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    german style smoked pork loin

    tiring to find a recipe for a German style smoked pork loin.
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    inside round

    Has anyone done an inside round on there pit? A big piece of meat to say the least, it is close to 30 lbs. If so what internal temp am I looking for?
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    Thrrowdown

    Gabi's smoke shack has been keeping me very busy, but i took sometime off to have a throw down with my friend Denny Sherman of DennyMike Seasonings and Sauces. We cooked all 4 categories this was a fun cook off. I handed out ballots for scoring, surprisingly everyone took the judging very...
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    cracked pepper grinders

    I have hit upon a a rub recipe that uses fresh cracked pepper in what I consider a large amount 2cups at a time. I have tried the coffee grinder but I think the pepper seeds are to hard and small for the grinder to fracture without turning to powder any sugestions?
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    first comp with new team

    came in 33 out of 45, 12th in brisket the chicken, PP, ribs down in the 30's. the PP i over cooked , the chicken is my achilles heal, but my ribs is what I was most disappointed with the flavor was flat. used same rub as before could useing a rib rack have an effect???
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    cooks illustrated

    I love my wife she knows when she something about grilling or BBQ to bring it home. The summer issue is a must to buy, I especially liked the smoked / seared pork chop recipe more so the way he skewed all 5 x 1-1/2" thick chops to save space on the grill. to long to describe here. check it out
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    KCBS judge

    Its official I am now certified crazy about BBQ. Took my class last Sunday. Thought it would be a good idea to get some first hand knowledge.
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    HELP !!!!

    OK so I have pulled the trigger and ordered my BBQ concession / comp cook off trailer. Its going to be sweet, 12' enclosed with a 8' open deck. the smoker is still the ? it will definitely have two WSM 22 but for concession smoker I am torn a CTO I think would do the job but I don't want to out...
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    Lexington Ma

    Anyone doing the comp in Ma. on the April 16?
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    canning BBQ sauce

    The batch of sauce I make is a gallon or more has anyone tried canning there sauce? how about freezing it for later use?
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    K-Blue

    just came from Sam's they have 2X23# Blue bag 16.88
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    HH Brisket

    Today took the plunge and tried the high heat method for brisket I separated the point from the flat. Once both reached around 150 (3 hrs)I foiled them 2 hrs. ( sliced a few piece from the point cooks prerogative ) I do this more to gauge my cooking then anything. Nice smoke ring good flavor not...
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    angus choice vs prime

    Ok so I know the difference in grade can make huge difference in the steak cuts but when it comes to brisket is it worth the extra expense about 2.00 pr lb. I can get angus usda choice for 2.99pr lb. For comps I might go with the prime if there is money on the line. I have been using whatever...
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    wheels and racks

    Been scouring the mods list for ideas 4 wheels seems better than 3 so I cut a 3/4" piece of plywood 26X26 had some scrap laying around. mounting the 4 - 2" wheels at the corners then mounted the legs to the board with three screws I had in the bin i the garage. then to add capacity I wanted to...
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    favorite sauce recipe

    64 oz bottle ketchup 10 oz bottle Worcester 10 oz bottle Dijon 10 oz water 10 oz wht vinegar 16 oz drk brown sugar 3 tsp granulated garlic 3 tsp smoke 1/4 cup Old Bay bring to boil / simmer 1 hour
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    second cook

    Only my second cook on my 22 but I think its love at first cook. I have love this wsm, first cook using the minon method had a fire for almost 10 hrs no guru no stoker no pitmaster, WOW. I can't believe it. First mod, I added a third grill man will that thing hold some meat. Thinking about...

 

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