Search results

Those spirits usually come in 750 mL containers and are produced in small towns in Tennessee and Kentucky

JP, 20 hours for large butts isn't uncommon, although they can also be sped up and finished in 12-14 hours. With butts that big, I've let dome tempeature creep up to 275-290 to finsish them off. As for temperature measurement location, pick a spot and learn how that tempeature behaves. Dome...

I inject competition butts, but I'm happy enough to leave them alone when I cook for myself or friends/family. Its been my experience that injected butts do stay a little moister longer. They can get salty too. Had a butt go to mush on me this weekend that was injected, but I can't attribute...

Happens to me often. I soak w/ hot soapy water, scrub what I can, empty it and then let it sit in the sun for several hours. That stuff gets brittle as could be and w/ a gentle tap, it all just falls out in big flakes, clean as new.

Tom Keri C posted this a little while back about reheating brisket: Brisket reheat I haven't every tried it, but I'd like to as it seems like it makes great sense. Joey Mac

BRITU has been used w/ some degree of success as a chicken rub. Its not too bad. Maybe the brown sugar not quite right, just seems that it needs a little more "poultry" kick to it. Might try scaling back salt a bit. BTW - I'm not brining thighs, so salt seems to be OK. Kevin - once again...

Anybody have some thought of how to tweek the BRITU rub to create a more complete chicken rub, thyme? rosemary? lemon zest? Any other thoughts. Joey Mac

Nothing wrong w/ Kingsford. I still do my butts w/ Kingsford and wood chunks. Ash falls through and really doesn't come into play at all. I use Royal Oak Lump for brisket and ribs and will eventually make that change to butts too. However, I'm getting calls with pork at comps using...

Russel, You'll have no problems. Its also been my experience that butts are so forgiving that if you start to run the temperature up for cooking ribs at 250-270, the butts will do just fine. Dont forget that butts will stay in great shape for 4 or 5 hours after they've been pulled off the...

Keri, Please post your thoughts after the class. I'm very interested in hearing your opinion. As for which smoker to take, I vote for both, keep your options open until the last moment. Joey Mac

Kevin, We seem to have a dialog going here. Thanks for the comments thus far. One follow up question. The off colorness of the rib ends, could that be any indicator or a bad freezing and/or thawing process? This was mostly present bone side (back side) of the slab. Instead of having that...

Kevin, I'm leaning towards a storage issue as well. They come to the meat shop frozen. How they arrive there, I don't know. They come from the back freezer (still frozen) wrapped in about a double layer of "thicker" food service saran. No meat tray, wrapped naked. Here's my guess: they...

Cooked some back ribs this weekend. Turned out pretty good, with the exception that there was an underlying "gaminess" flavor to them. Almost like they were old ribs or something. I saw no noticible signs of freezer burn or anything, just some areas around the ends that looked a little darker...

The only time I've ever had hammy taste is when I used enhanced spares one time. I also rubbed generously several hours before the actual cook. I think its the 'curing' effect by the extra salt as Kevin indicated.

Chris - don't know if its proper to offer opinions or not, feel free to delete. I don't want to take the spotlight away from Lolis. Tom - As a competitor, I'm not sure competition BBQ reflects the complete BBQ community. That community is so broad. Competitions only play a small role in that...

Do you ever have the calling to repeat the exercise again, maybe compare the then and now aspect of the BBQ halls?

Keri- I hear ya! Drives my wife crazy. Pat, I'll chime in with a counter point. I absolutely love it that first day. Most of the time, the butts get to rest for several hours before they get pulled. Plenty of time for me to get a shower and get out of the smoke for a while. There are very...

Hey paul, doesn't much matter what we think. Peach flavors, tea overtones, a little salt, pepper, nutmeg maybe, maybe some vinegar to counter sweetness...I don't know doesn't sound off the wall to me. I'm sure you wouldn't be the first person to mop w/ tea before. As for the peach flavor...

cotton work glove covered w/ latex glove. works perfect. protects from heat and still have good dexterity to get rid of undesirables.

I use lump w/ my brisket cooks, Royal Oak. Nice long burns are managable with it just fine. I've had very bad luck w/ Cowboy brand and won't use it for low/slow anymore. Try to get the larger size piece in ring. They behave better, and each bag of lump has a wide array of sizes.