Recent content by Scotty Mac


 
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    Pork Shoulder - Double Stall

    That's the thing Dustin, I didn't wrap it and I didn't baste or add any liquid to it. I guess it could also be the humidity in the air but yesterday it was about 65 and sunny most of the day, not especially humid. The shoulder was a real nice piece of meat, great marbling and uniform thickness...
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    Pork Shoulder - Double Stall

    Smoked an 8.5 lb butt this weekend and I think it may be the best I've ever done, ridiculously tender and moist, fantastic crispy bark, just the right amount of smoke. Not a usual cook for me though and I wanted to see if any of you have encountered this yourselves and how it worked for you. So...
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    Boneless Chicken Thighs - how best to tackle them?

    Even over indirect low heat?
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    Boneless Chicken Thighs - how best to tackle them?

    OK good deal, this is what I was wondering if I could just grill em quick over higher heat, I was worried about drying them out (we've all been to one of those parties where the chicken is grilled to death, it's enough to bring tears to your eyes -lol). I'd like to get a little smoke into them...
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    Boneless Chicken Thighs - how best to tackle them?

    I'm looking to cook up some boneless chicken thighs tonight for dinner and I'd like some input on how best to approach this? I'm going for a Thai vibe with this cook, they'll be marinating in some garlic, ginger, hot pepper and lemongrass today in preparation today. As you can see from the photo...
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    Hello from NC!

    Greetings folks, happy to be aboard, looks like you've got a good thing going here. A little about me by way of introduction. I've lived all over but first fell in love with BBQ while living in Atlanta. I've done my fair share of smoking and had good results but I'm looking to take it to the...

 

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