Search results

Cook 'em all. Freeze what you don't want to eat. The ones destined for the freezer, I'd make sure to leave the sauce off of them (assuming you're glazing at some point). Thaw 'em out, gentle reheat in the oven, apply glaze last 10 mins or so of the reheat.

My guess is you got prime because the packer didn't bother to sort the briskets and Sam's had a box or two of COBs to get rid of. The COB "grade" (its not really a grade, just a description), choice or better, indicates a minimum grade of what goes in the box. Typically it doesn't pay for the...

if doing small amounts (single serving), microwave at 50% power for however long it takes. Usually done in 30-45 second increments. For larger amounts (a rack or more), wrap in foil, in a 300 degree oven, 20 minutes or until warm. Never a problem using either method.

Doug beat me to that thread, a great reference for not only cooking prime, but what makes prime prime, and CABs, and COB... I've had most success with primes cooked lower than typical...never getting about 220 in the dome. That echos what others said in the "very good thread". At that...

for slicing brisket, look for a long slicer. I have an 11" forschner w/ a granton edge. It serves the pupose well enough. Sometimes it seem like I can't keep an edge on it though. (reminds me, i need to get it sharpend) I know some teams use electric knives, and I'd like to start shopping...

Rick, I don't think you need to complicate your life. Sweet Baby Rays will go over very well with any non-BBQ-aficiando crowd. Just the regular one for chicken. For pork, I'd add a little mustard or vinegar to it to up the 'tang' factor. Shoot me an email also, I can help you out with...

Don't think it available at retail outlets. Have to order it on-line as far as I know.

Jason- pulling 6 butts sucks. After 3 I'm just hacking away at them w/ the bone! Looks great. You know you need a bigger smoker !

Jim T - If you did cook at 300 - 310, you may have cooked through the breakdown phase of the meat. I've actually done this on purpose to make better "slices", but I've never had them tough. I've cooked at higher temperatures, taking them to 190 or so. Enough connective tissue remains to get...

Joey Mac's Brisket Rub of course Smokin' Guns Hot or Head Country I like both on brisket. Checkout hawgeyes.com, they can get you an order super-t-duper fast.

Jason - you'll get 6 on without too much trouble. Let me guess, now you're wondering about a Backwoods, or a Stumps, or an FE huh? Happy Holidays, and you're kids have some lucky teachers!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But you know, between your comment and Kevin's "finishing braise" comment, I got to thinking (uh oh). Most of us brag or claim we don't boil or braise our ribs. But when...

Rick - good to hear it worked out. Wish I had seen this string earlier, when you were in need of help. I'd have recommended you boil the ribs for about two hours before putting on the cooker ! Honestly, we learned at a contest this year that you can blast ribs pretty hard if you have to. We...

Not discounting the basting effect, but another factor probably was just a different butt. Even butts from the same cryovac pack can have a tremenous amount of difference. Every one is a little different. Temperature differences between top and bottom grate could have been a reason too...

Sounds like a good plan. I'd say go with it. If you're cooking a whole loin, you could cut it in half to get it the fit easier. Don't overcook the loin. JM

Keith, We love pork loins, and cooked properly can produce the finest "pork chop" you've ever eaten. Sounds to me like just too much wood was used, and I'd definitely pre burn. I usually use apple with my loins. I think the other most common mistake is to overcook these pieces of meat. I...

Or would this be a butt pickin party

Chuck, I've been asked to cook for a birthday party in December. I really like this little mini-pig pickin idea...I think I'm going to run with it. also, please check your email...trying to reach the QU guys.

Interesting idea...lets say that you wanted a pork butt as a centerpiece at dinner, might make a very pleasing appearance to have it sauced/glazed at the center of the table. Then each person could dive in with a fork or some other utensil...would easily be tender enough to just pull nice...

David, Only comment I have on your revised plan is to use something other than plain water for the liquid. Canned beef broth, apple juice with rub/sauce, premade marinades, your own marinade...something in the liquid that has a flavor element to it. After this cook, seek out a whole packer...