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Would anyone recommend trying a breast cooked like roadside chicken?

1/2 tsp. Olive Oil 1 Can Shoe Peg Corn (Drained) 1 Can Black Beans (Well Drained) 1 28 oz. Can Bush Original Baked Beans 2 tsp. Yellow Mustard 3 tsp. Malt Vinegar In a hot saute pan with the olive oil, quickly saute the well drained corn. The corn should have a roasted appearance. A little...

Greetings all, Several years ago I ran across a recipe in the Southern Living football edition (yes, it does exist, it is published in Alabama)for something they called a barbeque cocktail. It is basically a parfait of pulled pork, baked beans, slaw and pickle stacked in a glass. You eat...

He could always buy three bullets, or maybe just two. You can get 14 racks on at once if you stack properly.

Russell, I don't know if you can pierce the meat with the Candy Thermometer or not. The one I have though doesn't start measuring until 300 degrees so that might be an issue. Usually I plan on 2 hours per pound plus two hours for my butts, although all butts are different. I think if I were...

Congratulations TM . It is always a great feeling to know when you bite into some great pork, you did it yourself!!!

Thanks Kevin. I think I am probably OK too, but am a little concerned about the 8 lb. one. Do you find that butt and picnic cook times are generally comparable?

Hello All, I have two picnics (full) on the smoker, one at 10 and one at 8 lbs. I have heard in the past that they can have a tendency to cook up a little faster than a butt. I've done one in the past but did not notice a difference. I would mention that I did not remove the skin that time...

Great looking ribs Gene!

Hi Scott, I usually put a little rub into the slather, let the meat marinate in it for three to six or so hours. When I get ready to put it on the smoker, I put a thin coating of slather and a heavy rub on. It seems to work well for me. Good luck!

Hunter, I really like using Mustard as a slather on my butts. I make a thin paste with rub and a little vinegar, and soak up to overnight. Then I put a really good coating of rub on before putting on the cooker. In my opinion, it does a lot more with the bark than the meat itself. It gives...

I find if I cook to above 200, I rarely get any excess fat at all. I always pull at no less than 205, and since I have started that, have found very little fat, and the meat has that mythical "pig candy" sweetness you hear so much about. Never had a problem with dry meat at that temp. Good luck!

I have tried it, and found it quite good. As with most sto' bought condiments (BBQ Sauce, rubs, etc), I find it best to doctor it up to individual tastes. Personally, I like to add cumin and turbinado sugar to it, and use it on butts that have been slathered with mustard. I have met the...

Oak, Pecan, Apple Cherry

That's interesting Phil. I must be missing in my preparation. What is your cook method? Thanks for the insight!

I've tried them numerous times, primarily because they're inexpensive, but really haven't had much success. Good luck with them though!

Tony, I think cumin is one of the most underrated of the rub spices. Would you mine sharing your rub with us, or would that be a "state secret."

Looks great Tony! Did they finish simultaneously? Also, tell us about your new rub!

Thanks Guys, I appreciate the heads up. I'm pretty excited about this, and hope it is as good as advertised. Am still scratching my head as to how to slice it, but I hope to figure something out. Thanks again, and have a great weekend!

First I am heavily indebted to the post of Jul 3, 2005 started by Jon Liberman concerning this cut. As is his custom, Jim Minion was available with much gentlemanly advice, which was well appreciated. This post if in the Beef Recipe section for those that are interested. One thing I am...