Search results

In my experience, the eastern N.C. pulled pork tastes the way it does because after the smoke is done, the pulled pork is dumped in a pot with some apple cider vinegar and stewed for a while. I ate at a BBQ place just off the Outer Banks last fall and the BBQ tasted very vinegar-y...I'm sure...

One of the things about pulled pork is that if it's good, people will DEVOUR it. They'll go back for seconds. They'll stuff their faces! OK, maybe it's just my friends.... I put out 40 pounds (pre-cooked weight) of various Q over the weekend and got back about a half-pound of brisket (out...

I'd put in a pitch for the Brinkman Gourmet as a good El Cheapo smoker that is much better than the base Brinkman. Costs about 50 bucks at Wal-Mart and is much better-built than the base Brinkman. Can't hold a candle to the WSM, though. The WSM is *so* much easier for long cooks. However, I...

Another way to approach that carmelization stage is to put on the baste and then hit the ribs carefully with the flame from a butane blowtorch. There are restaurant-style torches made for this (it's how creme brulee often is finished), but your typical Joe Handyman torch works fine.

I also used the ET-73 for an overnight smoke over the weekend, and darned if it didn't wake me up about 3 a.m. when the smoker drifted up to 265. I got it back down to about 235 with little trouble and went back to bed. One of my butts also wasn't quite thawed, but it just took a tiny bit longer...

Sounds like they got damp. Your store might have left them outside for too long or something like that.

I had my big blowout Saturday. Cooked two six-pound pork butts overnight, then did a brisket flat, three racks of ribs, two beer can chickens, about a dozen sausages and a can of SPAM. The butts, brisket and sausages were done on a WSM and the others were done on a barrel grill that was set up...

I have found the ECB 'Gourmet' model is a lot easier to use than the base ECB, especially since it's easy to lift the top and add charcoal...I've also had less trouble with it overall. Still, I was shocked -- shocked, I tell you! -- the first time I used the WSM. I set it up, stabilized the...

Uhh, that site's about lump. I think he wants to know about Royal Oak briquet charcoal (presumably briquets since he mentions Kingsford). Anyway: Royal Oak is my second-favorite briquet charcoal. Burns clean and hot. Doesn't last as long as Kingsford, IMHO...worth noting if you plan long burns.

I did one up a couple of weeks ago and had no trouble keeping the bird stable. I did spritz it once or twice during cooking to keep the outside moist, but that was it. Came out wonderful and super-juicy. Doing a couple this weekend -- one with beer, one with mojo criollo -- as part of a huge...