Recent content by Hung Ly

Hi Tim- I'm thinking of doing this on Christmas... you said three hours at 325. How big was this roast and how many people did it serve? I can't screw this up on Christmas with the in-laws over- I'll never hear the end of it from the wife!

Trying to give back by sharing this coleslaw recipe I've been using from Epicurious Classic Coleslaw Dressing 2/3 cup mayonnaise- light mayo works great 1/4 cup minced onion 3 tablespoons minced dill pickle (Clausen pickles work great) 2 tablespoons pickle brine 2 tablespoons distilled white...

I've seen 3 or 4 first overnight cooks on there in the past couple of weeks and they amped me up to tackle my first overnight cook. I picked up two 5.5lb bone in pork shoulders at Safeway for $1.99/lb, total of about $22. I used the BRITU rub on one (right) and Butt Rub on the other (left)...

Awesome plate Rolf! How long do you let the chops go on each side?

Great ring and color- mouth watering! I'll be looking up the Harry Soo recipe! Congrats on a successful rib cook!

Third smoke?! looks awesome. I'm a rookie with about 10 smokes but haven't tried the overnighter yet... don't think I could sleep! but this is inspiring.

How long does it take to defrost a whole rack of frozen ribs? Do you just do it on the counter or in the fridge?

i'm about to tackle my first brisket too- thanks for the inspirtation!

I'm a total rookie at this, but if I were in a similar situation I'd be temped to wrap them in foil and baste with some kind of liquid before putting them on a grill. What do you guys think of that approach? Trying to be prepared in case I need to save a cook with hungry people waiting!

have you ever had any problem with the lid thermometer before or since? I've been fixated with lid temp vs grill temp lately so i got an oven thermometer to place on the top rack. It reads about 10* cooler than the lid.... Haven't checked the bottom rack yet, but suspect it's at least 20*...

Superbowl recap Just getting over the 49ers loss and getting around to posting... I did six racks of loin backs using the BRITU rub and Bone Sucking Sauce (some spicy, some regular), added honey. Around beginning of halftime, threw on three tri-tips with a chimichurri rub to keep the party...

Hey that looks like my bar! Were you at my house?!

Looks great & Nice recipe- I'll be borrowing it! Thanks!!!

These is from an impromptu smoke I did this weekend. I was at the supermarket and saw this package of Farmer John pork loins on sale- 2.75lbs for $10.50. I didn't realize that there were two in the package. Used Tony Chachere's cajun rub from a shaker for some quick flavor. Used Pecan and...

Thanks for the info on smoking times! what and how much smoke wood do you use?