Search results

Been awhile since I posted. But had to share a story with the TVWB crowd. Last saturday was our relay-for-life event. Our team hosts a rather large party, as we raise quite a lot of money, so its a way to celebrate. Of course Joey Mac BBQ is featured. About 1:00a, I go to put the pork butts...

Wanted to let some of the newbies out there that cooking w/ the wsm need not be complicated. Its very simple. Task - prepare pork for poker party next friday. Friday 6:00p - remove butts from freezer, drop in cooler filled w/ water. Sat 6:30a - wake up 6:45 - outside to look at...

or at least I hope. Ok, I probably shouldn't admit it, but I haven't cooked a pork butt on a WSM in about 2 years. Got the FE and it was just too darn easy. Well, the FE is in Peoria, and I have to cook pork for a party next week. Guess who gets called to duty...yep, trust old #1...the...

Made up a load of jerky a couple weekends ago. That turned out great. I figure when the jerky was done, I'd just toss a hunk of cheese on to see what happened. Dome temperature while the cheese was on started at 120 and drifted downwards. there were only a handful of lit coals in the...

Was at GFS getting some RO Lump, and picked up a bag of Nature Glo briquettes too. Cook up a couple butterflied chickens over the Nature glow on my kettle. Was very happy with these briquettes. They had a nice smell as they were burning, and I'm ready to give them a try in the WSM soon...

This is just a follow up on an earlier string: Cooking Prime Brisket Cooked two more up on Friday night. Got started later than intended (fell asleep on the couch). Similar cook, one was injected the other was left uninjected. I also tried something a little different with the rub...

Got a case of nice prime packers. I'm practicing with 'em for comps this summer. They seem to cook a little differnt than the lower grade cuts. These are very nicely marbled and have a decent fat cap on 'em. My first test was to cook them at a little lower temperature than usual, about...

I just can't make gravy, you know the kind for biscuits and gravy. I found this BISCUIT recipe some time ago, and they are great (Thanks AGAIN Keri!!!). Now I need the gravy to go with them. 2 tbs butter 2 tbs flour 1 cup of milk salt and pepper to taste. sausage crumbles This seems the...

Anybody have some thought of how to tweek the BRITU rub to create a more complete chicken rub, thyme? rosemary? lemon zest? Any other thoughts. Joey Mac

Cooked some back ribs this weekend. Turned out pretty good, with the exception that there was an underlying "gaminess" flavor to them. Almost like they were old ribs or something. I saw no noticible signs of freezer burn or anything, just some areas around the ends that looked a little darker...

Do you ever have the calling to repeat the exercise again, maybe compare the then and now aspect of the BBQ halls?

Hey, Any advice for slicing a butt. I know to take it to a lower temp, ~175°, but what about the actual method of slicing? Is there an approach that works better than another? I'm cooking two 7 lbers for pulling, but I'm throwing a 5 lber on to try slicing. Should I put all three on...

I'm smoking 4 butts starting tomorrow night. Won't have much if any time to inject prior to them needing to get on the smoker tomorrow evening. Is it OK to inject tonight, almost 20 hours before they go on? Thanks.

Cooked brisket this weekend w/ bittersweet results. When I came to the table, my 9 year old daughter was gently tugging at a slice, examining it, tasting it when she looks at me with a furrowed brow and all the seriousness of a judge and says..."not tender enough, it doesn't pull apart right, a...

Looking for some advice/opinions for preparing for a graduation party. Party's on a Sunday, starting about 1:00p. Menu: 4 butts, 1 brisket (maybe), 2 turkey breast (Keri C's brine). Can't do much cooking Satuday night because commencement ceremony is Sat night. Option 1) if I cook the...

I've seen posts here from time to time about small packer cuts. Most of the time the conclusion is they were really flats. Well I picked up two whole packers weighing 5.5 and 6.0 lbs today. They must have come from Hobbit cattle. The quality of the meat looks great, nice marbling, good fat...

Did three slabs of BBs over the weekend. Used the Chris Lily approach and rub (w/ some minor tweeks). Taste was great, they could have cooked a little longer but that was my fault for not managing temperatures very well. The ribs had somewhat of a "fuzzy" feeling or texture in the mouth. Not...

Question for you Texans (or Oklahomans in Keri's case), or anyone else for that matter. I've never prepared beef ribs before. I've got a technique for loin ribs and spares figured out. Main question is do beef ribs behave the same? I use foil on my pork ribs (hopefully that won't cause too...

Just got my pellets from Candy. Smokin Brisket tonite. Are 3 JD sample pack enough for my all nite smoke or should I add some nice oak I have?

Hoping not to open a can of worms here. Smoking brisket tonight and have the choices of several woods. Wondering which one to go for. 1) really nice oak 2) really nice cherry 3) hickory chunks from a bag How does cherry work with beef? I'm thinking I'll probably go with the oak this time...