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Dreamland

Heck, I saw the topic to this thread and expected to see some nice pictures of either a trophy buck or Anna Nicole.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: Duncan, I know some guys who cook briskets at 190 degrees and no more! <HR></BLOCKQUOTE> Hmm, is there an advantage and what are the results?

How much of the lump did you light to begin with? I'm not a briquette user, but the key to lower temps with lump is to just light a small area and let it slowly come up to your desired temp instead of starting quick and trying to bring it down. I used a chimney starter on my first lump...

Sounds like you should give Maverick another call.

If you're getting dashes, then it's definitely not connecting. Does it pick back up when you move the receiver closer to the transmitter, or does it start that way when you turn both units on?

I think I read somewhere that a certain lot of ET-73s came in from the far east with a defect that resulted in problems with reception. Having said that, I'm sure that Maverick would have sent you a replacement from a different lot. I have about the same setup as yours and two walls separate...

Anyone tried pulled pork on King's Hawaiian sandwich rolls? It's pretty amazing.

I usually eat mine like Bryan . . . as I'm pullin it. The wife does most of that now. She claims that there's not as much bark the way I pull it. I've recently become addicted to eating pulled pork over a loaded baked potato. Man, it's good.

Dreamland's method is unorthodox for us slow smoking creatures. Whole slabs with no rub (maybe a little salt) over an open hickory log pit. Cook em fast, mopped with sauce/vinegar baste, then slice em, sauce em and serve em. Unconventional, but, hey, it works for them.

Depends on your taste preferences . . . don't think you'll go wrong on any of em. I don't believe Dreamland seasons it's ribs, other than mopping with the sauce and vinegar mixture. I like Dizzy Pig's Dizzy Dust on mine . . . it's pretty balanced. Try warming a little of the sauce, then dip...

Dry rub to start with, then glazed with a thin spicy sauce (2 parts Dreamland and 1 part vinegar) a few times during the last hour of cooking. It essentially comes off dry but with a firm and moist texture. Warm sauce on the side.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Warren: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Bob, came today. Going to try it on the chuck roll this weekend. Weather permitting calling...

Wow, didn't know Bonnie or Charley were making their way to PA.

Just curious to know if you like it . . . be sure to post your opinion.

Bryan, when I was a college student in Tuscaloosa I got to know some of the people at Dreamland and found out that they finished their ribs with the sauce mixed with some vinegar to thin it out for basting. Also, if you serve some of the sauce on the side, make sure it's warmed up real good...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Anthony G.: Hey Bryan, at $40.00/Gallon it (Bama Bob) must be good! Got a website link? What is the taste profile...sweet, vinegar,???? Update: I was pricing some of the sauces I have ...$40.00/Gallon...

Cast another vote for vinegar . . . with lots of pepper and some salt.

Dreamland sauce. It's not sweet, but it's the best I've had. Dreamland

I always trimmed, trying to get the most edible bark, but the last butt I cooked went on untrimmed. It turned out some of the best pulled pork I've smoked. I'm about to put on another this afternoon, untrimmed. If it turns out as good as the last, my butt trimming days may be over...