Recent content by StineV

Hello good pepole There comes a time in your life when you just had a revelation that you just have to take something to the next step. I got so inspired by watching the Chop and Brew episode when they maked bacon that i just had to try this. I bought a pork belly at my butchers and started to...

Hello, I got some strange ribs at the butcher the other day. Anybody know what type these are IMG_1107 by stinevo, on Flickr IMG_1105 by stinevo, on Flickr IMG_1104 by stinevo, on Flickr

Welcome...

Looks good Sven. After my mistake i talket to my dad that is a susagemaker, he said when i go to the butcher next time, i should ask for :"Bog med nakkefilet, uten beinet(picnick ham). Well atleast thats what he told me..

I would buy some good porterhouses for my BBQ

Hello I have probably went to 5 stores here in norway to try and get som Molassis. And I did not find it. Can anybody help me with a substitute for this. One woman at the store told me that she used Malt extract when she made things that were supposed to use molassis... Tips anyone?? Cheers...

Actually with a lot of patience you did manage to make some pulled pork.... I thing it was juicy, but tasted a bit to much pork for my taste buds. I still have one porkneck that i Will be smoking next time. Hope this will go better..

Cooking temp: from 120-130 celcius (248-266 F) Yes water in the pan. I heard that new WSM heat fast when new I did not use foil...

Well. I pulled it.. I guess i learned my lesson. I cooked it from 0915 this morning to about 18:15. That should be about nine hours..

IMG_1077 by stinevo, on Flickr IMG_1078 by stinevo, on Flickr This was the result. I think i messed the bark up.. It would not stay on the meat.. So u just cut it up and mixed it with the meat. I got a pork shoulder, and not the boston but. In norway a pork shoulder is the shoulder, and the...

Ok mine was 177 when i pulled it off... Thats about 80 C... So i guess it will be ok

Oh, drag me backways in the birdcage... This looks awsome..

Hello fellow bbqérs So I thougt i should share som pics from my second time using my WEBER Smokey Mountain 22,5. As i describes earlier i bought the wrong piece og meat. So i thought that i just smoke the whole ting. I started to rub it with mustard and buttrubb.. IMG_1062 by stinevo, on...

Tom..... Sometimes you just have to try things your way..... I guess it did not work so good this time.. haha

I have the 22,5. Hopefully it will fit.. If not. Well that is another story..