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Recent content by Mike Shook


 
  1. Mike Shook

    Cutting Up a Pork Butt for More Bark?

    So low and slow........ quicker. My brain hurts.
  2. Mike Shook

    You know you're getting old when...

    You know you are getting old when you and your wife build your Fridays around sorting out all your pills for the next week. And you know you have gotten old when you wait expectantly all day for an amazon delivery -- a brand new pill splitter!
  3. Mike Shook

    Opinion? best heat resistant gloves to pull pork

    I have excellent gloves to wear when removing meat from the smoker but they are kind of bulky to use when separating pork from fat and gristle. So I have been using bare hands for years. But I do get tired of minor but annoying finger burns from separating muscles or accidentally reaching into...
  4. Mike Shook

    Anybody smoked blade steaks?

    Got a package of 3/4" to 1" blade steaks from the local gotcha-mart with the intent to smoke them. But these babies feel TOUGH. I am concerned that the temp I will have to cook at to tenderize them will need to be so low that they will turn to jerky before they get to internal temp...
  5. Mike Shook

    I just paid for a year's worth of forum hosting

    Sounds like expensive beer. I should have added a tip.
  6. Mike Shook

    KCBS 180 Club

    You get a 9 from me just for being able to close that box! Looks great!
  7. Mike Shook

    Questions for Donna Fong

    I assume there may be questions from time to time for @Donna Fong as a new member of the KCBS BoD. If Chris doesn't object, I'll start a catch all thread. First.... Donna, are you going to continue competing while on the board? I think others have, I'm curious how that complicates things for...
  8. Mike Shook

    Interview (I hesitate to post this)

    Hines BBQ is just getting off the ground here in town, has a line of rubs and sauces and does catering. Not a competition team as of yet. Anyway, I agreed to be interviewed for his youtube. FWIW, this at least worth a few yucks to you guys. I asked him to blur my face and scramble my voice...
  9. Mike Shook

    Congratulations Donna Fong!

    I voted for her too. May the goddess have mercy on her soul, this is a thankless but important job.
  10. Mike Shook

    Days-ahead Brisket questions

    True. You could smoke it til done and fridge it, vacuum seal it and Reheat in sous vide up to desired eating temp. You'd likely lose your bark, but I suspect you would if reheating in the oven with tallow or beef stock or whatever anyway. Another method would be cook it til done tomorrow...
  11. Mike Shook

    Tis the Season

    I don't suppose that would do well in the mail, would it?
  12. Mike Shook

    Disappointed In Myself

    You cooked your very first WSM brisket..... on Thanksgiving...... for that evening's meal. Sir, I have nothing but respect for you on that point alone. Talk about guts. Bravo.
  13. Mike Shook

    12 BBQ chains ranked from worse to first.

    We had a Dave's here in Richmond for quite a while, it died about a decade back. The food as I recall was average, it seemed they really wanted bar sales more than food sales. Table service was terrible. As for one-offs, I like playing those odds vs chains. When my wife was able to travel...
  14. Mike Shook

    No political posts and an apology

    Let's talk about something we can all hate on. How 'bout them Cowboys? (Just a joke, move on.)

 

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