Recent content by TonyB

a price drop on that???? SWEET!!!!!!!!!!!

i bought 3 on friday to try it out, i'll be going back on the 10th (payday) to pick up ten more bags, i was impressed... way better than kford and way cheaper as well...

turned out AWESOME... some of the guys said it was the best bbq they'd ever had, one even said he didn't like pulled pork but couldn't resist trying it since it smelled so good, then he spent a half an hour "grilling" me about how to do it himself... fired up the WSM at about 730pm, got temps...

my friend is having a party for his boys 2nd b-day and i'm fixin enough pulled pork for 20 adults starting saturday night... pickin up 3 butts tonite and a couple bags of R.O. lump (though i may try rancher, haven't decided)... gonna try to keep it simple and just do mr brown's for this though...

i've done it all on the top when i'm doing ribs or some other quicker cook, for butts, which are about 12hrs or so for me, i bury some... stylistic difference i guess...

i did a little on top of the coal just as i put the butts on and had burried the rest of the wood in the unlit coals so i would get smoke throughout...

i've had beef ribs a couple times in the past, never tried cooking them myself, i just don't care for them... call me a bbq snob i guess, but bbq is made from pork, everything else is just grillin out...

also, you could put the big one on the top rack and the smaller ones on the bottom since it will be hotter up top... a thought...

my 1st mr brown was done about 2 weeks ago and like you was done to the letter... i felt the smoke taste was fairly light compared to what i was expecting (though still pronounced and nice), next time i'll put in an extra hickory chunk...

pull it when its ready and bag it in ziploc's... take it with ya and reheat... butt reheat very well as long as it stays moist... maybe spritz it with some before you reheat, i've heard some say to use apple juice... i usually just nuke it to reheat and it comes out fine...

fwiw - i used the tyson butts and ribs from walmart, they grilled up fine... whether or not they are enhanced or not they still tasted great...

nice... i think i'll try that the weekend of the 28th... of course i'll do it with a smaller bird the first time since i'd only be feeding about 4-6 people...

i'm kinda wanting to try a smoked turkey before t-giving to see how it will be when family comes over... i saw a recipe for an Apple-Brined turkey i'd like to try but the recipe wasn't real complete and i'd like to get a few more details like how long or what temps i should be cooking it at...

meat turned out almost dripping wet... though done very well... mr brown wasn't nearly as spicy as the recipe made it sound like it would be... i think the rub needs to be intensified a bit but overall it turned out great... it pulled apart so easy it was ridiculous and putting the temp...

we've got a digital probe, it got yanked at about 11am (approx 12hr smoke)... internal temps hit 190, it is now wrapped in foil and sitting in t a cooler waiting for my arrival... i'll get my first taste of mr brown in about 45 minutes... dad said the outside layer he pulled a taste from was...