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  1. Jason M. Park

    BIG Picnic Prep??? Pulled Pork

    Hello all! Long time member... and its been a LONG time since I've posted... Basically, I'm looking for a how-to on a picnic roast prep, and advise on cooking. Read on... Picnic roasts were on sale at my local supermarket for 99¢/lb. and decided to go for it. They only had hacked-up portions...
  2. Jason M. Park

    Back After A Long Hiatus

    Hey... it's been a long time. It would appear that this site has grown a bit... I learned so much from this site in the past, that I have just gone about my business in the BBQ world, and haven't kept in touch. Of course, thanks to what I have learned here, I cook circles around any other...
  3. Jason M. Park

    Salmon - Serve Hot or Cold? (pic added)

    So I'm not cooking the main dish for my big neighborhood 4th of July party (their loss, right?) but I want to bring a killer smoked salmon (recipe here on TVWB) that will blow everyone away. I'm debating on wether to time it so its ready when the party starts and serve it hot, or just start it...
  4. Jason M. Park

    Smokin' at Higher Altitudes

    So a little less than a year ago, I moved from Southern California to the Denver area. I finally fired up the WSM the other night and cooked up 6 butts for a work party. Despite numerous problems with the cooking process, they still turned out great. Anyway, the biggest problem was getting the...
  5. Jason M. Park

    Monster BB's - Too Good to be True?

    So I’m FINALLY a Sam’s Club member, and I FINALLY have an actual back yard, yeah for me. Anyway, I wanted to get 4 racks of BB’s for a get together, and discovered that SC only sells their BB’s 3 to a pack. No big deal, I just got the heaviest pack of 3 I could find, which was an impressive...
  6. Jason M. Park

    Reheating Pork Back Ribs - Need Fast Answer

    Howdy, long time - no post! I learned so much here I've been able to do my own thing for quite a while, but I need some help, so I'm back. Going to a party tonight and have no time to smoke, so I smoked 4 racks of back ribs yesterday, they turned out great. They are wrapped in foil and sitting...
  7. Jason M. Park

    De-Enhancing BB's

    Howdy all, sorry I have been absent as of late. I got so much great advise as a beginner, I haven't been round these parts for a while. Anyway, I just bought some enhanced ribs on accident. My normal place where I buy was out and I forgot to look. I have 2 racks of normal and 2 racks of...
  8. Jason M. Park

    Teriyaki Beef Kabobs

    I've been working on a recipe for grilled beef kabobs, and this one is a winner! It's rather sweet and sauce-y, but it tends to be a real crowd pleaser, and start-to-finish takes only about an hour. Ingredients: Tri-Tip roast (2 - 2.5 lb) One of each red, green, and yellow bell pepper several...
  9. Jason M. Park

    Rib Redemption (higher altitude smoke)

    So one year ago I was a kettle jocky and took my kettle and 2 racks of ribs camping. The plan was to show the folks I camp with what real ribs were all about. It was a miserable failure, and still my worst failure to date. The ribs were so dried out and overcooked that they were pretty much...
  10. Jason M. Park

    SoCal Price Alert (Beef Ribs)

    Beef rib lovers, check this out. I work for Whole Foods Market, (not a plug, just letting others know) and we just put beef ribs on sale for 99?/lb. These are our regular all-natural Manning's beef ribs, but at a considerable savings, our usual price is $2.99/lb. I'm not 100% sure id this deal...
  11. Jason M. Park

    Beef Shank???

    I purchased 3 large beef shanks to do a braised beef shank with red wine recipe. 2 of them is all I need for the recipe, and the 3rd one is a monster, and I was wondering if it would be good cooked on the WSM? If so, how should I prepare it? My gut tells me this is something that would take a...
  12. Jason M. Park

    Odd Combo: Turkey Breast & Salmon

    Although I was looking forward to smoking a whole country style ham for Easter, the family decided on salmon. However, my sister's kids and my wife won't eat that, so they also suggested a whole turkey breast. An odd combo to say the least. Normally the salmon (we prefer the appetizer style)...
  13. Jason M. Park

    Appetizer Salmon: Tartar Sauce?

    I have been asked by my mother in law to smoke some salmon for the academy awards. I think the appetizer salmon on this site is the one to use, but I may still do the other one, still not 100% sure. Any feedback on either one of these recipies would be helpful. The cooking processes themselves...
  14. Jason M. Park

    Homemade Pickles

    My mother-in-law makes these homemade pickles for the holidays, and I finally got the recipe and tried it for myself. I made a few tweaks to suit my tastes, and I think they turned out pretty good. I think they would be fantastic served up with some pulled pork sandwiches... 8 pickling...
  15. Jason M. Park

    Did I Get a Lemon? (long)

    OK, I've been on this site for a while now, but only as a Kettle Jocky... until Christmas, when I got a WSM... finally. I have done 3 cooks with my WSM, and I have to say that I'm fairly dissappointed in the performance of my WSM! I have done numerous (30+) successful cooks on the kettle...
  16. Jason M. Park

    "Greasy" Beef Ribs

    I just smoked a nice rack of beef ribs (my personal favorite) and got a complaint from my wife about the finished product being too greasy. The flavor, smokiness and tenderness was spot on, but after she said that, I did notice a rather greasy coating on them. I trimmed the membrane off the...
  17. Jason M. Park

    Success... on a Smokey Joe?!?

    That's right, I had excellent results while camping, and using the only cooker that I could easily bring along... a Weber Smokey Joe. My large kettle would not fit into the storage compartments of the motorhome we rented without totally taking it apart, or putting it inside the actual...
  18. Jason M. Park

    Proof I'm A Beginner... But What Went Wrong?

    I just got back form a camping/fishing trip where I brought with me my kettle for some slow cooking. (no, I still don't have the WSM) The ribs turned out as dry as dry can be, crispy, in fact. The Plan... I brought with me a rack of beef ribs (6 bones, cryo-vac, somewhat trimmed, but still...
  19. Jason M. Park

    Beef Ribs: Time or Temperature?

    I have searched through the forum and recipes and have discovered that (to my surprise) beef ribs will take 6+ hours to cook properly. After cooking a few things, it seems to me that something that was not nearly as "meaty" as other things, would be approaching 185-190 degrees after about 4...
  20. Jason M. Park

    Thermometer Boiling Test

    I just tested the thermometer I rescently purchased. On the bioling water test, it registered no less than 270 degrees! I was careful nt to touch the pan with the probe. Is this one a dud, and should I get a new one? OR should I just subtract 55 degrees from the reading to get an accurate temp?

 

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