Recent content by ClayJ

I have used this technique on a gas grill. It cooks slower and I don't get that real crunchy crust, but it's much faster for setup and cleanup. I have one child that doesn't like the lemon pepper, so we put Montreal steak seasoning on hers instead. If you use whole salmon, don't forget to...

I often do this method if I'm trying to turn out allot of pulled port in a short time. I've heard that meat will absorb as much smoke as it's ever going to get within the first few hours of smoking. I'm not sure I believe that, but I do believe that it gets as much smoke as I want it to get...

Only complaint I get from neighbors is that they want some, or that their wives make them BBQ every time I do. As for short duration smokes, I put the meat in the smoker for 4 hours and pour the smoke on. Then wrap the butts in tin foil and finish in the oven. I can turn out pretty good Q in...

Not sure why it has me as a new member. I've been posting for over 8 years. http://tvwbb.com/eve/forums/a/...0069052/m/9880073214 I thought about taking picture, but what do I take them of? Smoker with butts on it? Roasters with pulled pork in it? 180 dressed up and elbowing each other to...

First I'll give you my easy answers, WHAT I HATE. I hate a mushy over cooked rib that "Falls off the bone". It should never fall of the bone and you shouldn't be able to smoosh it between your teeth like Jello. Hitting that just right point between tough and mushy is the mark of a well...

A few weeks ago I was asked to provide the main course for a large group of people at our church. I've done this same cook in the past and they wanted the smoked pulled pork again. I thought I'd report here just what it took and how I did it. Diners - 180 people (90 couples) ages from 35 to...

I have a jacket and use it through the Colorado Winters. I've even used it through a major blizzard. I've also used it through thunder and lightning storms with allot of wind. The wind can just suck the heat out of the smoker and the jacket stops it.

I forgot to share this when I did it, but I figure its never too late to show off (or admit to) your smoking events. I saw this as just a picture posted on a friend's web page and decided to try it. I've since found that there's a whole web site devoted to such things...

I often do the test kitchen method. 2 or 3 slices of white bread torn up, a few table spoons of milk, then mash it till the bread resembles a thin batter. Add a few splashes of A-1 and mix. Mix it in with the ground beef (80-20). I form patties with a cheap plastic press. A few shakes of...

Do the shoulders Kalua style. Light on the smoke, rub with some hawaiian salt and other flavors as you want, wrap in Ti leaves and wet burlap. Hawaiian salt is a key part of the kalua taste. I've tried other sea salts and it just isn't the same. Edit - Many recipes call for liquid smoke but...

As a side note, don't forget that most meat from a "grocery store" will have been enhanced with some sort of salt water injection. That can really throw off a recipe and leave the meat tasting "hammy". The couple of times that I had to cook enhanced butts, I pulled all salt from the rub and...

I always rest the meat for 15 minutes before shredding it. Then I cool the vacuum packs on the counter before putting it in the fridge. If I'm in a real hurry I put it in an ice bath. I've tried letting the meat cool way down before shredding, but it just doesn't shred the same as when it's...

The dinner went great. I had 110 lbs of finished meat to serve the 230 people that came to the dinner. We used 80 lbs of meat, leaving 30 to be distributed to less fortunate members. I had saved allot of the drippings from the cooking so I could help moisten the meat if it was too dry. But...

The sizes varied from 5 to 8 pounds. I think the overall average of finished meat was 3 1/4 pounds. I trimmed most of the fat cap before cooking and then did very little fat removal after cooking.

I just finished the last of the pork for tonight's dinner. I wound up pulling out my modified rib racks to do 6 pork butts at a time because 4 at a time was just going to take too long. I finished with roughly 110 lbs of meat. Here's a photo of all the sealed bags.