Search results

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...

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.

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.

In a well put nutshell, that is exactly why I stopped spritzing. It didn't seem to be adding anything but time.

I seldom cook one pork butt at a time, even if it is just for me and She Who Must Be Obeyed. It takes no more time or fuel to cook two or three 7 or 8 pound butts than one. So in a way, I always have your situation - more meat than I really need for the immediate meal. (Heck, I always end up...

We always had French's Worcestershire Sauce and A1 at the house when I was growing up. Mom fried every steak she saw, and used butter and the W-sauce in the pan. Dad liked A1 at the table, so we did too. I prefer 57 now, but only on 1) dry meat someone else ruined or 2) leftovers or 3)...

Wow, depends on what qualifies. My first tastes of "barbecue" were like an abusive relationship -- the stuff came out of a can. James River brand barbecue. It was naaaasty. Soft, clingy meat in a fake smoke flavored sauce that covered the taste of the inferior protein. But it is what mom...

I have friends coming in later in the summer and they have requested tri-tip. Here in Virginia, it is not a common cut to get your hands on. But I told them I would see what I could do. They love my pork and my brisket, and I love a challenge. So I set about trying to find a tri-tip to...

By the way, I am going to see her soon to see if this east coast boy can get access to a few tri-tips.

We are in there maybe once a month. Butcher case is nicely stocked. Tanya gets in whole or half animals and breaks them down in the back, and also gets nicely sourced cuts from known and trusted farms. Steaks custom cut to desired thickness. Nice selection of cheese, okay selection of wines...

Joe, I'd have a chat with Tanya Cauthen at Belmont Butchery here in Richmond. She has a lot of sources and can probably hook you up. At minimum she should be able to point you in a good direction.

My wife worked some photo magic. So FWIW......

I ended up cooking the bird-ettes using Cornell sauce over a rub mix of Montreal Chicken seasoning and S & P. Glazed once as they hit the heat, once just before they came off. Total cook time was about 55 minutes at 285 or so. I think the appearance could be improved -- the rub ended up...

That looks delish. Funny that my invitation to dinner never arrived...... gonna have to talk to the post office about that.

Next weekend I am throwing four rock cornish game hens on the WSM, and I had hoped to adapt Chris's Hot & Fast Chicken recipe for the purpose. But I am frankly scared of that higher temp / fast cook time..... if a full chicken takes 30 minutes / flip / 15-30 minutes, these little babies would...

I take butts out at 195 average temp after taking several readings from several points on each butt. That means one end might be 190 or 191 and another muscle may be 200+. By the time it rests, it will even out. If the range across the meat is too big (under 190 anywhere) I wait for that...

You'll not regret buying the 22. It is bigger and requires more fuel, but the extra capacity comes in handy. High temps are no problem, I regularly do Chris's Hot and Fast Chicken at about 325 degrees on mine. And holding temp at 225-260 for pork and brisket is pretty manageable once you get...

Awesome. 10 miles each way to do in-store pickup, but that's still a great price even after factoring the gasoline.

Might not have been killed by the pines. You are far enough north that your locale may mimic higher elevation southern climes. Look up Dogwood anthracnose. Dogwoods are used to competing with pines and hardwoods for nutrients.

Q has in my opinion moved into the "we dream of being a national chain so let's explore the lowest common denominator so potential franchisees can duplicate it" mode. The 'cue is..... fine. The sides are..... fine. It's just nothing very special. I am certain that there is something in common...