Search results
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While smoking a pork butt, fat up or on the grate???
I've cooked my butts anywhere from 225-325 and they all come out great.- PaulFisher
- Post #13
- Forum: Barbecuing
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Teriyaki flank steak marinade
Sounds delicious. I use a marinade similar to this to make fajitas. I will try it sometime.- PaulFisher
- Post #2
- Forum: Rub, Marinade, Brine, Mop & Sauce Recipes
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Drumsticks on the OTG
Love drumsticks! The potatoes sound delicious too.- PaulFisher
- Post #2
- Forum: Photo Gallery
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Thunderdome Hot Wings & Drummies
Looks great except for the beer! :cool:- PaulFisher
- Post #12
- Forum: Photo Gallery
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Bacon Wrapped Pork Tenderloin
Snow in Huntsville! Barely missed us in Bham.- PaulFisher
- Post #16
- Forum: Photo Gallery
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So what is the liquid red stuff in the packages of store bought meat?
Interesting...maybe they should just throw in a couple silica packets with meat. That would take care of the "purge".- PaulFisher
- Post #15
- Forum: Barbecuing
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Where does your HM live during a cook
Mine sits in a tubberware container on a table next to my WSM. Not pretty but it works.- PaulFisher
- Post #6
- Forum: HeaterMeter DIY BBQ Controller
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Possible fine for using WSM and other smokers in SF Bay Area
My thoughts exactly.- PaulFisher
- Post #52
- Forum: Barbecuing
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Pork Butt Stall
9 hours is not too long for a butt. I've had some 6 pounders take 12 hours for whatever reason. Usually now I smoke at least 250 sometimes 275. I don't have 12 hours of time.- PaulFisher
- Post #10
- Forum: Barbecuing
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Gas prices going down... down, down, down.
Any explanation for the drop?- PaulFisher
- Post #5
- Forum: Just Conversation
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good Myron Mixon interview
One or two works great while I'm getting the fire ready!- PaulFisher
- Post #9
- Forum: Barbecuing