Search results

I've done that, too. But have you ever thawed one in the sink? I want to know if I can throw one in there for mostly all day with no wrapping, and it cook alright.

To expand on my original question, does anyone actually let a Butt thaw in the sink (cold water method) nekkid (without any wrapping at all)? BTW, that Butt came out great!!

Hi L, I thought about that, but there was already a load spinning. :D

WHOOOOPEEEE!!! Thanks boys!

Thawing a butt in the sink and accidentally let it get soaked with water. Planning on trimming and salting it when thawed. Am I in trouble?

Think of the casing as the peel around an Orange. We simply remove it by slicing with a knife and 'peeling' it off. Sorry for the confusion; happy to teach what little I know.

Unfortunately, I needed to start cooking before I saw all these replies. Thanks very much! The cook went really well. Scored the loaf, rubbed w/ Mustard, dusted w/ Blues Hog. Smoked @ 225 - 250 for 2.5 hrs over 2 small Hickory and 1 med Oak. Caramelized Onions, Toasted Texas Toast (try saying...

Hi Dan, It's a 5# roll of Bar-S Bologna. Yes, bologna is fully cooked and sealed up. Have you never eaten bologna?

Hello ALL, what is your favorite rub for bologna? Your favorite smoke wood? Water in the pan or no? Glaze or no? I'm curious about dousing with a vinegar sauce. Got some Texas Toast for sammies, thinking about garlic butter, caramelized onions, cheese. Your opinion welcome.😁

Thankfully, the effects of my self-induced Pork Coma have dissipated over night and I am feeling about normal this morning. Our cookout yesterday was fun and tasty, but not without challenges. I set up the WSM just as I have hundreds of times, got the coals going, added the pork butt, hung the...

EMS is transporting me to the bedroom as we speak. Might be well enough to post something tomorrow depending on the severity of the BBQ coma! :D ;-)

Thanks CaseT

Glad to hear nobody had any trouble. Seems like further research is in order. Hope everyone has a great Memorial Day!!

Seems like I remember a thread where the OP was complaining about gas pains the next day after smoking brats. We experienced that here. Does anyone have a way to avoid that?

Hi Tim, Empty water pan, no foil, no charcoal ring (forgot it). I will try again.

Hello Dustin, The only thing that I forgot to do was put in the charcoal ring, but with only 2/3 of a chimney, that shouldn't matter. I'm game to try again with some man-sized patties, and there's no reason they can't be flipped halfway. All the liquid was probably because the meat had no label...

Hi!, I did this today. It was another great day to be alive and be in Tennessee!! Clr - p/c, 72, almost no wind. I bought 3# of ground beef, and made 9 1/3 lb patties out of it. 1 full chimney of kb, all vents wide open to stay within parameters of smoked-hamburgers.htm I took an hour and a...

I'm a Nerd's Nerd, and have run every OS I could get my hands on, all the way back to PC DOS, an IBM OS I can't remember the name of, Mac OS, half a dozen Linux distros as well as every version of Windows except ME (Thank God for that!) I threw out Win7 when MS stuck that tool in my tray that...

Hi Timothy! This 'recipe' is on p. 93 of "Smoke & Spice" by Cheryl and Bill Jamison. It's called 'Store Bought Hot Brats'. The part that really screwed me up was, "prepare smoker for barbecuing, bringing the temperature to 200* - 220*. I only used 2/3 of a chimney of KB, and never could get...

[No pictures, so it didn't happen] OMG, this was so good. I smoked 15 Johnsonville Original Brats in the WSM over Oak until they hit 165. Into hot dog buns with caramelized onions and Sweet Baby Ray's Original. Going to be near the top of my 'do again' list. [Edit] I lightly oiled the brats...