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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

    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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    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

    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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