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    First-Time Pulled Pork

    Got a 2kg boneless pork shoulder today, and planning on doing my first overnight cook on the 22.5 WSM. I'm gonna use magic dust rub, and a ketchup based sauce, and spritz with ACV while cooking. Hickory chunks to smoke. Beans on the side. Question is, for this size piece of meat (2kg=4 1/2 lb)...
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    Cast Iron question

    Thanks for the advice guys, I think it will be the skillet, as I've managed to lay my hands on an enamelled cast iron dutch oven, which will do for now.
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    Cast Iron question

    I'm thinking my next investment will be in some cast iron, just wondering what would be more useful to me, a skillet or a dutch oven, any advice or opinions greatly appreciated. Thanks Ed
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    Its not a WSM But ....

    DeLorean Smokey Mountain. It runs on plutonium...:cool:
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    Birthday Brisket Burgers and Dogs

    What a great birthday feast! Hope you both had a great day
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    First batch of beef baby back ribs

    Looking tasty!
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    Ribs... Sweet, smoky, juicy ribs

    Woodchunks are on order, have to make do with the chips for now. Other than that, a great result, baby potato salad in a dijon dressing, and leftover chicken shredded into mayonaise. It passed the Louis test as well!
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    Ribs... Sweet, smoky, juicy ribs

    Almost done.... Yardbird for shredded chicken salad on bottom shelf Worth waiting for
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    Ribs... Sweet, smoky, juicy ribs

    My third cook on the 22.5 bullet. I actually remembered the camera this time! The kitchen. Undercover of open front shed, out of the wind and rain. The Meat. Rubbed up and waiting Under Starters Orders Want chips with that? ...And we're off Smokin' Dome thermometer vs digi...
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    Butcher's Cuts

    Thanks Bob, and Tony. It's useful to know what to ask for in the butcher's, this way I don't risk the wrath of a cantankerous local butcher
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    Greetings from the west of Ireland

    Thanks guys. Looking at photos here and drooling. Cooked four slabs of spares on Saturday on the WSM, and they were delicious. Tug-Off-The-Bone, smoky, juicy and saucy sweet. On my cheap leaky kettle grill I had never been able to manage anything more than a 2 hour cook so am absolutely...
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    Butcher's Cuts

    Looking for opinions here, from both sides of the Atlantic here. All of the online resources for low & slow are from the US, but it seems that wherever you are in the world, animals are butchered differently, with different names for each cut. I'm wondering if anyone this side of the pond...
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    Greetings from the west of Ireland

    Just thought I'd introduce myself as the new owner of a 57cm (or possibly a 22") WSM, and looking forward to trying out some of the recipies and techniques given here on the wild wet atlantic coast of County Galway Cheers Eamonn (Ed for short)

 

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