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  1. R

    check out these briskets

    Kevin, That was the first thing I noticed the thinness. How sould I adjust my cooking times and temps? Also I am just sercing thease chopped for a xmas party this friday. I have 4 of them. Thanks
  2. R

    check out these briskets

    I just switched butchers. Well I picked up 4 briskets yesterday and seem smaller and more trimmed than those I find at costco or wallmart. Here are some pictues what do you guys think? All four weighed 36lbs. Thanks Rick http://i166.photobucket.com/albums/u104/smokehunter/120807079.jpg...
  3. R

    Turkey fryer pot

    My turkey fryer pot basket and lid were stolen the day after thanksgiving. It was oaklahoma joe brand and I was wonder where can you purchase just a pot? I thought some of you might know. Thanks rick
  4. R

    where to purchase a brinkman charcoal pan?

    I just ordered two from Brinkmanns website thanks for your help
  5. R

    where to purchase a brinkman charcoal pan?

    Is this the same as the charcoal pan? I am going to use it in the WSM in place of the small 1 gallon water pan. I thought you have to use the brinkman charcoal pan or is this water pan the same?
  6. R

    where to purchase a brinkman charcoal pan?

    Can I get this at a store or do I need to order from the internet? If so where?
  7. R

    Cooking for a large group

    Thanks everyone! Steve, I have a food saver are those 10 or 11" bags wide enough for a whole brisket? Thanks Rick
  8. R

    Cooking for a large group

    Queston, I have to cook 5 pork butts, and 4 briskets for December 14th work party. I am then cooking chickens on site with a large mobile cooker. I want to cook the butts and briskets 4-5 days eariler so I dont have to worry about them the night before. Should I. Cook and refrigerate whole...
  9. R

    my butts

    Barry, I love those claws to. Try the 5hr pork butt next time I think you will be quite pleased with the results.
  10. R

    What's With These BB's

    I find them taken off all the time.
  11. R

    Source for quality apple wood?

    www.hawgeyesbbq.com
  12. R

    Smoke Dust

    I usually fill a plastic cup and dump it in a pile right on the coals. It wont somke like crazy it will smolder and combust. You could do this every hour for the first 4 if you want.
  13. R

    Smoke Dust

    I use a blend of sawdust from a company in WI I can get hickory cherry apple blends or just individuals. They come in 50 lb bags and produce a very clean smoke. I use about a 1/2 to 1 cup of dust. per cook.
  14. R

    Corn Cobbs for Smoking?

    Must it be frozen first or can I take it from the fields after harvest and use it?
  15. R

    Dove Breasts

    I have about 60 Dove breast I am cooking on the WSM Saturday. Any recipie suggestions? Thanks Rick
  16. R

    Wild Cherry - Good for cooking?

    Very good score!
  17. R

    #1 top secret bbq sauce recipe

    Well if this worked I think there would be a lot of champions running around at $14.95. LOL
  18. R

    Brisket on the SJP

    Rich, Did you cut that with the grain?
  19. R

    Butts Cooking time - bone-in vs. Bone-out

    Steve, Your times should not vary much at all. your 4lb boneless time seems way too long to me. Figure 1.5hours per pound. Rick
  20. R

    cooking a large quantiy of Baby Back Ribs

    I am cooking 9 Racks of Baby Back Ribs tomorrow and I really dont want to take the time foiling all of them. Could someone tell me the differece in times I could expect if I decide not to foil? I will be cooking around 250 pit temp. Thanks

 

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