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Boston butt cook today
If it was dry and didn't pull easily than it was undercooked.- Bob Sample
- Post #2
- Forum: Barbecuing
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New member from the Midwest
Welcome to the group Brian.- Bob Sample
- Post #5
- Forum: Introduce Yourself
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Newbie(almost) from Detroit.
Welcome to the group Ron. -29c here and I'm planning on doing a chicken in my kettle tonight, hopefully it will be up to -15 by then. Suck it up and get your butt out there.- Bob Sample
- Post #4
- Forum: Introduce Yourself
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New Member from Austin, TX (no I don't know Aaron Franklin)
Welcome to the group Brady. IMO the chicken should be cooked at a higher temp than the ribs to avoid rubbery skin. If I do chicken and ribs I usually do the ribs then put them in a cooler foiled and wrapped in towels to hold warm then crank my temps up to 325-350 and do the chicken.- Bob Sample
- Post #5
- Forum: Introduce Yourself
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Happy National Bird Day!
Nice pics. I have a nesting pair in my bush or near by every year and get to watch the little ones learn to fly and look for food every year. They also make great holes in trees for the flickers and other tree cavity dwellers to nest in. I usually get cardinals, blue jays and redpolls daily but...- Bob Sample
- Post #9
- Forum: Just Conversation
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To Mop or not to Mop?
Mopping doesn't add moisture to the meat. All your doing is adding more layers to your flavour profile.- Bob Sample
- Post #6
- Forum: New WSM Owners
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Chainsaws and smoke wood
I just use my saw as is, my new one seems to use a lot less oil than my old one, and have never had an oil taste. If I smell the rounds after cutting there is no oil smell. Yes I've been known to smell the wood after cutting it. I love the smell of fresh cut sugar maple.- Bob Sample
- Post #3
- Forum: Just Conversation
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Happy National Bird Day!
Bob you have all my summer birds visiting you. My list from the feeders yesterday: Whitebreasted Nuthatchs, Chickadees, Goldfinches, Downie Woodpecker, Hairy Woodpecker, Pileated Woodpecker, Juncos, Starlings, a Crow, House Sparrows, Chipping Sparrows, Morning Doves and a red squirrel. Also had...- Bob Sample
- Post #7
- Forum: Just Conversation
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Introduction and a few brisket questions
Welcome to the group J. Do yourself a favour and learn to cook by sight, touch and feel. Don't get hung up on temperatures.- Bob Sample
- Post #11
- Forum: Barbecuing
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In search of baby back ribs perfection
Tough and dry are underdone. I didn't hear you say you probed for tender just went by time. If the ribs weren't glistening then the fat hadn't started rendering yet.I do bb ribs on my kettle all the time with no foil and cook till they are probe tender. Results are consistent and the only...- Bob Sample
- Post #7
- Forum: Barbecuing
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A WSM Christmas in North Alabama
Welcome to the group Chris.- Bob Sample
- Post #5
- Forum: Introduce Yourself
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Hello from Northeast Pennsylvania
Welcome to the group Bob. Your going to love cooking with charcoal.- Bob Sample
- Post #6
- Forum: Introduce Yourself
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Hello from Rhode Island
Welcome to the group. I love that front leg mod.- Bob Sample
- Post #4
- Forum: Introduce Yourself
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pork roast help
What Dave said. Garlic and herb paste works great for a rub on a loin.- Bob Sample
- Post #3
- Forum: Barbecuing
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