Recent content by Alan Bosch

Over the next few weeks, I'm smoking several butts for pork sammies - b'day party, work event, and the like. The Fat Johnny's sauce Keri C posted a long while back is just the thing to serve with the pork, but I kinda want to make it my own. My goal is to make the sauce as appealing as...

My plan is to make the rub as Kevin posted initially. However, there are concerns among the family that it would have too much bite - read that as heat. With that in mind, I'm going to use 3Tbs ground ancho, 2Tbs of guajillo, and 1Tbs of aleppo for the chili blend and up the turbinado to 2/3...

J.W. Dundee's Honey Brown always in the fridge. Current fav's are Spanish Peaks Brewing Honey Raspberry and Summer White. Must have gone thru three cases of each this summer. Peace. Alan Proud owner of a WSM and a Weber Spirit (don't laugh! It was my wife's idea!!)

Jay, Nice food **** but how'd ya like that fattie? Peace. Alan

John, Wow! What a great idea! I'm trying that next time I do a fattie. My FIL loves biscuts and gravey and the fatties I've made in the past. This'll be perfect! Peace. Alan

Jay, Fatties are simply a smoked roll of breakfast sausage, the one you'd slice up for sausage patties. They're usually one pound though I've seem 'em larger. I use the Jimmy Dean brand - almost always the maple flavor - spray them with apple juice, dust with Blues Hog rub, and drop them on...

Jay, Way off topic here, but where are you getting your meat from? I'm sick of Palmer's - they seem to only have select cuts and lately they've been pretty lame. Wegman's is too expensive, our membership to Sam's has lapsed, and the tought of stepping into a Top's makes my skin crawl. Just...

John, Wondering how your cook went. Alan

John, You may be cutting it a little close with the time you're thinking of starting at. If it were me, and I had to be ready to serve around noon, I'd start the process of firing up the WSM at about five the previous evening, targeting meat-on-the-que sometime between six and seven. The...

Rick, You could use a simple dusting of garlic powder, celery salt, salt, and pepper. During the last hour of smoking, put your favorite bbq sauce on the stove with some garlic cloves (or garlic powder) and let it simmer a while. The garlic flavor will meld with the sauce. After an hour or...

Great suggestions! I personally would add a humidor, cup holder, and an ice maker (or at least a mini-fridge)!

Blues Hog Dry Rub Seasoning. Great on ribs and butts. Alan

Jay, Few weeks ago, I cooked two packers that trimmer out to about ten pounds each. Took all of 12 hours. Like Bob, I target the temp at 190 then pull from the smoker, wrap in foil and place in a cooler for up to four hours. My guess is that you're looking at between six and eight or nine...

Ordered a gallon each of Blues Hog BBQ Sauce and Tenn. Red, as well as some Blues Hog Rub. I've used the rub and sauce on chicken, flank steak, and hamburgers so far, but was thinking about using it on two briskets I'll be doing Saturday night into Sunday. Seems like it'd be pretty good but...

St. Louis style spares, membrane removed. For the wife and kids, I dust with salt, pepper, garlic powder, and celery powder. For me and almost everyone but the immediate family, BRITU rub or some other tweaked rub from Willingham, Smoke and Spice, or The BBQ Bible. I roll mine as I usually...