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  1. S

    Using the WSM without a water pan

    i hadn't thought about there not being quite so many ashes on a shorter cook. i may have to give this a try.
  2. S

    Pulled Pork Nachos

    well, since I couldn't count on my Bride clearing it for me
  3. S

    Pulled Pork Nachos

    man, i love those things, cullen. now i know what i'm making if i get a snow day tomorrow...
  4. S

    Pig shanks

    thanks, rick; that's how they looked at the restaurant.
  5. S

    Pulled Pork for 60 (update w/ pics)

    deeee-lish!
  6. S

    Pig shanks

    the restaurant had them as exactly that, "hog wings," on the menu. I went to my butcher and bought two shanks, a total of about 5 lbs, last night and cut them apart myself last night. I would say "butchered" but only in the verb sense and not the noun; given my complete lack of training in what...
  7. S

    First attempt Canadian Bacon

    looks great!
  8. S

    Pig shanks

    Had a great appetizer at a restaurant in Malden, Ma, yesterday: slow-cooked pigshanks that were given a light szechuan-esque coating. I would have preferred more of a north carolina bbq style, but these really were good. slow cooked so the meat was like pulled pork, they visually reminded me of...
  9. S

    First Smoke - Brisket and Boston Butt

    that poor puppy looks hungry!
  10. S

    ABT expediency

    heck i use crumbled bacon sometimes. it's all good in the abt!
  11. S

    Maxed out.

    who needs steenkeen turkey?
  12. S

    Kingsford to Change the Original Formula for Jan 2010

    Hi Joe! i make no claims to expertise, but my experience has been that blue k burns longer and steadier than comp k, so for overnight butts i use the blue (i can count on 14 hours on a full ring of blue vs only 9-10 with comp). for shorter cooks and grilling i like the flavor that the comp k...
  13. S

    BEAR PAWS

    mine have been mailed so i'll get them soon!
  14. S

    BEAR PAWS

    yeah, i like to pull out the nasty bits by hand, too. but these things seem to be worth the money alone for how you can lift the big birds up with them!
  15. S

    23 lb Birdzilla Turkey w/pics

    wow, great looking ( and tasting, i bet!)
  16. S

    4 Butt First Smoke

    close that baby up! you're letting all the wonderfully controlled heat out. what are the temps up to internally?
  17. S

    The 'What else do ya cook on it?" thread...

    those tomatoes look simply amazing
  18. S

    4 Butt First Smoke

    your high initial temp was due to the full chimney of k; you really only need to use 20-30 briqs worth (see here) but GREAT job in getting the temp back under control. sounds like things will turn out fine!
  19. S

    First Smoke on the new 22.5

    wow, fantastic looking! I love the wine pairing; I have wine with everything!
  20. S

    First smoke on WSM- Pork Butt w/pics

    looks great! yeah, that wsm is waaay too clean

 

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