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I'm having an island theme party next weekend and I want to do jerk pork. I thought about tenderloin, but I'd rather do 3 or 4 butts since I will have so many people. There have been a lot of posts of people trying jerk, but little follow up. I'm thinking I'll get boneless butts from Costco...

I had a 7 pound boneless butt from costco, so used the better part of one of the packages of cure from the Hi Mtn. box. I left it curing only nine days, turned it over at 5 days. I probably didn't rinse it quite long enough (only about 1 or 1-1/2 hours) since it is slightly more salty than I...

I did Minion with about 15-20 lit coals. Left one vent open about 1/2. Temp held around 200 for a couple hours, but eventually climbed to 220 by the end of the cook. This bacon is addictive

Not a pork burger as such, but tasty GARLIC HAMBURGERS WITH CHILE SAUCE: MEAT: 1 lb Lean ground beef 1 tsp Crushed garlic (2 cloves) 1/2 tsp ea Salt, pepper, granulated garlic (garlic powder) SAUCE: 1/4 lb Ground pork 1/4 C Grated onion 1/2 tsp Crushed garlic (1 clove) 1 tbl Olive oil 1/4...

I cut it in half and cured it 9 days. Once the bone is out, and since they tell you to put cure inside the cavity, it probably doesn't make any difference. Maybe I should have rinsed it longer. I rinsed about 1-1/2 hours and changed the water twice.

Tasty, but a little too salty for my liking. May have to reduce the curing time a little for the next run.

I pulled my buckboard bacon and rinsed it this morning, and it's been on the WSM at a steady 200 degrees for about an hour. Bacon and eggs for breakfast tomorrow...or maybe BLT's for dinner.

I think you may cut it close. I wouldn't pull before 195 degrees, but it could go a little longer without harm. If you don't get the meat on until 8:30, snd it takes more like 2 hours per pound, and you want to let it reat and coll so you can pull it, you may be eating at 10:00 or later.

Good question Tom. From my searches I've seen people either do it ten days still or do it less...Mine's been in since last Saturday. I bought a bonelss butt and split in where the bone came out so I have one nice slab and one thinner less regular piece. I'm going to smoke it Monday night.

Sounds like another myth with no basis in fact, but I am no expert. The WATER in the meat expands when it's frozen, and then turns back to liquid when it thaws. I'm not sure how this makes the meat "want" to reach the previously expanded size.

Steve, A little brine goes a long way. I think four hours is about right, so you should be right on next time. What recipe did you use. I've found that fancy doesn't add that much more flavor than sugar and salt brine. I have decided halved is really a better way to go on the chickens...

With respect to the danger zone, 8:00 pm to 4:30 pm does seem like a long time to only get to 149. I suspect most of our cooks keep a core temperature below 140 for more than two hours. The real issue however is whether the surface temp was 40-140 for two hours or more.

I use the new Dawn power dissolver spray on the grates and then pop them in the dishwahser. The only drawback of this method is the look from my wife when I put the grates in the dishwasher.

gadget source

I was in Whole food and bought a box of almond firewood for $7. I have a hard time paying $7 for a little bag of smoke wood at BBQ galore. Whta's the word on almond wood? What meats does it complement. Thanks. BTW, I got a huge bag (3 cu ft I think) of hickory chunks at WalMart for $4...

These chunks of fat held in a pair of tongs are great for oiling a hot grate as well.

We have two branches of people in my office. My group is relatively normal when it comes to food. When we have joint pot lucks and such with the other branch, we have to list the ingredients so vegans can decide what they want to eat...

A butt went on the top and a brisket on the bottom at 5:00 this morning. Should have at least the pork ready for dinner at 5:00 pm. I'm running with sand for the first time today and temp seems to be holding steady. To hedge my bet, I filled the Brinkman pan about 2/3 with sand, but also put a...

Thanks for the help. Now I see the sell by date. April 15. I guess I'm not used to the longevity of meat in Cryo-vac. Sacramento price must be 20 cents more...

It should be in the drug store. It has some medical use. There is also butcher block oil at Home Depot, which is the same stuff I think.