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  1. Replies
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    Welcome aboard! New members are required to post...

    Welcome aboard! New members are required to post the address along with phots of the cook and the time you expect guests to arrive.....
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    Wow. Don't know what brisket costs where you are,...

    Wow. Don't know what brisket costs where you are, but I hope whoever you fed was worth the investment!!
  3. Thread: 3-2-1 Ribs

    by bigwalleye
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    Another great looking cook, Soda!

    Another great looking cook, Soda!
  4. Thread: Pit Ham

    by bigwalleye
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    259

    Thanks, Soda. 4 hours is the info I was looking...

    Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working from home thing is cutting into my internet surfing...
  5. Thread: Pit Ham

    by bigwalleye
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    Great looking ham, Soda!! What did you use for...

    Great looking ham, Soda!!
    What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out and I'm the proud owner of half a pig. I've had the...
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    Awesome deal!! I’d throw that man a rack of ribs...

    Awesome deal!! I’d throw that man a rack of ribs for his trouble!

    Welcome, and let us know if we can help!
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    So long as it’s dry, it shouldn’t go bad. Damp or...

    So long as it’s dry, it shouldn’t go bad. Damp or wet, it would start to punk and rot.
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    Good thought on the fat, Darren. I need to try...

    Good thought on the fat, Darren. I need to try that.

    Also good to see you on the board again, my friend!
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    Darren, I usually keep salmon really simple....

    Darren, I usually keep salmon really simple. There used to be an old guy that ran Lou's Fish and Cheese shop in Two Harbors, MN, on the shore of Lake Superior. We had gone in there for years, and...
  10. Thanks, Soda!! You, too!

    Thanks, Soda!! You, too!
  11. Stay at home orders and a Coronavirus multicook

    What with stay at home and quarantine, while I'm still lucky enough to be employed and working from home, it took an inquiry from a nephew about doing a ham for him that got me to thinking...

    So I...
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    Glad to help! Some folk wrap in butcher paper. It...

    Glad to help! Some folk wrap in butcher paper. It helps keep the bark but can function similar to foil without destroying the bark. It'll help that temp ramp up quicker in the stall and beyond. Once...
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    How were they? Look good..... As to wrap, I...

    How were they? Look good.....


    As to wrap, I have seen folk wrap in butcher paper, or foil. In my mind, you lose bark with foil since it holds moisture in. I have wrapped with butcher paper, and...
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    Stall is normal. When it takes off again, get...

    Stall is normal. When it takes off again, get ready. It’ll be done soon.
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    Yes, applies to both, but the point and flat will...

    Yes, applies to both, but the point and flat will react differently and at different rates. Can't stress enough the need for a dual probe remote read thermometer. Put the probes in and run the wires...
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    While I think the recommendation for time is an...

    While I think the recommendation for time is an hour and a half a pound at 250. I like 225 and an internal temp of 195 to slice. And slice across the grain. Some care must be taken with the flat....
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    Seems kind of long for time. You didn't use a...

    Seems kind of long for time. You didn't use a probe to cook, but did you check temp when it was done? Temp REALLY is the key with these, much moreso than weight.
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    Sideways or right side up, I'm of no help, Soda....

    Sideways or right side up, I'm of no help, Soda. But if you need a taste tester, with THAT I could be of some assistance..... Both looking great, as usual!
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    Hope that butt came out for you!! Glad my...

    Hope that butt came out for you!! Glad my thoughts on the pork rack helped!!
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    Congrats on the new addition! One more reason to...

    Congrats on the new addition! One more reason to not live in a "managed" community. Gotta say, though, for $60, I hope you can sleep at night, but with that Tri-tip, perhaps a solid couple helpings...
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    Thanks for stopping back RDP. Please share more...

    Thanks for stopping back RDP. Please share more info on time, temp, rub, etc. to help us all in the future!
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    I have not, but I would treat it like a pork...

    I have not, but I would treat it like a pork loin, and smoke it with apple and cherry, or all cherry, to an internal temp of about 165. I'd think about rubbing it with a brown sugar, black pepper and...
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    I do not have a recipe, but found this. Here’s...

    I do not have a recipe, but found this.

    Here’s a recipe, https://blog.cavetools.com/how-to-make-your-own-smoked-paprika-at-home/ It’s also called Spanish paprika or Pimenton in the store.
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    Are you doing the point or the flat? When they're...

    Are you doing the point or the flat? When they're together, the flat gets moisture from the fat in the point. Once you separate them, it seems like the flat can dry out if there isn't enough fat on...
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    Predictable ribs

    Havenít been into the smoker in too long. Havenít lost the magic, though. Three racks of baby backs, my own white sugar, beau monde, Tony Chachere Cajun seasoning mix and them a salt/spice commercial...
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