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Try putting a little bit of sauce, (not much) on after the rub. Works for me. The extra sugar in the sauce caramelizes up nicely.

I actually see smoking as more of a winter thing. Just something about it.......

"Pig Out" in Schenectady. Can honestly say it's the first BBQ joint I've ever went back to. Had it 4-5 times while my wife was in the hospital. I was hooked on the Sausage. The Carolina Sauce was great (I put it on the sausage), don't know if it was bottled or homemade but who cares. And the...

Damn I'm hungry...looks good. I honestly don't think I've ever heard of a pork steak other than in the movie "The Boys in Company C" good flick by the way.

Try a take on the "Pepper Stout Beef" recipe, that's been posted here. Real tasty, everyone loved it. I'm not crazy about cooking with beer, so I changed that to broth. I like my veggies cut up small so they pretty much disintegrate into the meat and broth. Salt and Pepper and into the...

I actually don't use a lot of sauce. Just a enough of a Carolina Vinegar sauce to keep the pulled pork moist. And a light coating of Sweet Baby Rays after the rub on my ribs and butts just before smoking. None for brisket. For the Carolina I use homemade with a few squeezes of Sweet Baby Rays to...

Woof........

Thanks all.....Her saying through the whole thing was, ....."It is what it is, nothing you can do about". Hope to find that kind of strength some day.

Haven't posted in quite awhile due to an illness in the family. Just lost my beautiful wife Jo to cancer on Dec 27th. She had a 4 year battle, strongest person I've ever met. Never complained once. So......I'm treating my son son to some bbq, this weekend. Smoker was a mess. The last thing I...

Jeff...Looks good.I don't see much fat cap left on it though. Maybe over trimmed?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: I don't think I would go the sauce route.. </div></BLOCKQUOTE> Whoops, let me clarify that. I mix all the sauce in with the pork after I...

Just add it to the sauce. Should work out. Got a butt going now myself. First one in a long time.

I take off the point before I start slicing the flat. Then I cube it up, throw them in a foil pan apply more rub and some Sweet Baby Rays sauce, and put them back into the smoker until they look nice a caramelized.

Jeff...I take off the point before I start slicing the flat. Then I cube it up, throw them in a foil pan apply more rub and some Sweet Baby Rays sauce, and put them back into the smoker until they look nice a caramelized. Here are some pics. http://tvwbb.com/eve/forums/a/...671033526#7671033526

Just keep it simple....No mop, no foil, no flipping etc.....Trim to about 1/4 inch and just put your rub on and let it do it's thing. Just pull it off when the probe goes in easy regardless of the temp. I always end up pulling mine off between 175-185 and have no problems with tenderness at...

Was just in the news a week or so ago that we're getting one in the Albany area. What's the deal with them?

Here's a pic of a couple I did today. That's an 8-10 inch pan. Steaks about an inch or more thick.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: In that case, I'd see if they would sell whole ones to me. I intended to do the same at my local Costco (they cut them into strips that were...

Joe...I don't mean a whole tri-tip steak. Those I've done, in the 2lb range. I'm thinking maybe they are cutting the whole tri-tip length wise down the middle and making steaks out of that. Sound possible?

I started doing whole tri-tips a a few months ago. Recently my wife has been buying these "lean bottom sirloin steaks" about 5 bucks a pound. They're really tender. There's usually 3 smallish (8-10oz) steaks in a pack. The grain and taste remind me a lot of tri-tip. Can 't find an answer on line...