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  1. Mike Shook

    Weber Apocalypse

    After years of fun, I noticed when I cleaned out my Weber 22.5 that I have developed three pencil-eraser sized holes in the bottom. Doesn't look rusty so I am doubting it was a water issue, just age. Hell, I know a lot of guys whose bottoms don't work as well after a certain age. Anyway, I am...
  2. Mike Shook

    Putting up ham hocks for a cold winter!

    Thank you, Rich! Can't wait to expand my horizons.
  3. Mike Shook

    Question for barbecue judges

    I am a creature of habit, and when I judge I always do the cracker and water swig between each entry. It's about as close as you can get to a complete reset. I have never noticed that my tastebuds are dulled or monotonized by all the food. My belly may get full, but I smell each sample and...
  4. Mike Shook

    Putting up ham hocks for a cold winter!

    Monty, are you out there, son? I need to know which of Michael Ruhlman's brines you are referring to. These look fantastic, and I trust his recipes (my wife has actually done some recipe testing for him for his cookbooks.) But I'm not clear which of his several brines you used. Wife wants...
  5. Mike Shook

    Sooo...whatdidya get?

    PRICELESS
  6. Mike Shook

    Sooo...whatdidya get?

    Not equipment, but a really sweet gift from my daughter. She commissioned a friend who works as a merchandizing consultant to create a logo and stickers for my Q when I give it away. She keeps pushing me to sell this stuff, and her belief in me (however misguided, LOL) is really touching...
  7. Mike Shook

    Howdy

    That shiny new WSM makes my heart sing. You're gonna love it. Welcome to the board.
  8. Mike Shook

    Two Butts, similar size, same smoker, over two hours different cook times???

    I normally cook at least two, and usually four or five, butts at a time. I am always grateful that they stagger themselves coming to temp, as it allows me time to tent, rest, and hand pull the first ones while the stubborn ones take their sweet time. I have had variations of up to 2 1/2 hours...
  9. Mike Shook

    How do you store leftover pulled pork?????

    Case in point -- my sister asked for five pounds of smoked pork for a family lunch gathering at the holidays. So that means about 11-12 pounds bone-in raw. I have 23 pounds total raw in the freezer, and Wyfe (She Who Must Be Obeyed) says she needs freezer space for holiday baking. So I am...
  10. Mike Shook

    Thermapen ONE 20% off + Free Temp Magnet

    Have had one for 8 years, it is great. But it has developed a short in certain positions and I find that I have to open it slowly to avoid stopping in a "cold spot." Might be time to replace it, thanks for the info on the discount.
  11. Mike Shook

    Anyone read this new book on the WSM ?

    The several times I have helped cook with KCBS teams I have noted that many meats are cooked hotter and quicker than I would do in my backyard, regardless of smoker set up. Yes, it can be done, obviously. But I maintain that one of the reasons each of us would swear that our own [fill in the...
  12. Mike Shook

    Smoky tri-tip... maybe a tad too smoky

    I use pecan with apple or cherry mixed in for most beef. Gives it a more mellow smoke flavor than mesquite or post oak.
  13. Mike Shook

    Who cooks better than a BBQ restaurant?

    Depends on the meat. I'll put my pork butt up against anything anywhere. Have not tasted better pork in years, including while judging KCBS competitions. My brisket is better than most local joints here in VA, but there are some that I admit are better than mine -- ZZQ comes to mind. I'd...
  14. Mike Shook

    Battling Glucose Type II

    Type 2, insulin plus oral meds, onset 14 years ago. First, it is your body not the doc's, so you are right not to just "drop it" if you feel things are not going as expected. But in looking at blood sugar, remember to "note the number, but watch the trend." That said, remember that a lot of...
  15. Mike Shook

    Bacon: Do you use pink curing salt?

    You've inspired me to try something new. I bought a 9.4 pound pork belly at Costco this weekend, will get it dusted and in the fridge later this week (gotta clear some leftovers first.) Tally Ho!
  16. Mike Shook

    Tri-tip: This had better be good

    Due to earlier circumstances, this tri-tip went into the freezer. I paroled it on Saturday and cooked it last night using Bone Suckin rub and Chris Allingham's slow method. Turned out moist, medium rare, and tender! Only issue is I think there was a tad too much smoke on it, I'll cut that...
  17. Mike Shook

    Expert advice needed

    As a rule, I never REMOVE the water pan in the WSM even if I am cooking with no water. Removing the pan means the heat is direct and harder to control, and that means you might as well be grilling. If you are cooking with no water on the WSM, I recommend covering the pan with foil to prevent...
  18. Mike Shook

    How do you store leftover pulled pork?????

    Tony, I THINK they are referring to that bone thing that's left once you take all the meat off??? Seriously, I also load the smoker, so there is always a good deal left over. I fridge what we'll eat in a week in plastic, with a little NC vinegary sauce in the bottom. Everything else goes in...
  19. Mike Shook

    The BBQ version of “When Life Gives You Lemons.”

    We make Brunswick Stew several times a year, and always fold in some of my smoked pork. We have family and friends over for a Christmas party in non-Covid years, and the stew is a hit.
  20. Mike Shook

    What's on your grilling and smoking menu for the Fourth of July Weekend?

    Finally finding time to post these. Made "blasphemy ribs" for July 4. First time using this method. I used Montgomery Inn BBQ Sauce as the finishing glaze. They turned out very well. I need to tweak a few things (e.g., add 15 minutes to cook time) but will definitely do these again.

 

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