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  1. Replies
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    Kind of an update on an old post. I recently...

    Kind of an update on an old post.
    I recently found whole pork shanks at a "real" butcher in my area. Gave them a dusting with my regular pork rib rub mix, and let them sit overnight in the fridge....
  2. Thread: Pork Loin

    by bigwalleye
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    195

    Invites are already in the mail, I presume....I'm...

    Invites are already in the mail, I presume....I'm walking to the mailbox now!!!
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    The ST's are sealed units, so brining isn't...

    The ST's are sealed units, so brining isn't necessary for moisture, but if you like the flavor of the brine, go for it! Watch your internal temp, and I'd recommend some type of remote-read...
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    I like the JD hot, wife likes the Regular. The...

    I like the JD hot, wife likes the Regular. The sage is also good. To me, the key is to get in first. Get to the ends before everyone else does....
    BTW, they do crumble nicely for things like using...
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    I believe food truck owners do vent the stack to...

    I believe food truck owners do vent the stack to the outside of the truck, so I don't know why not. In a warehouse, if you're able to start the smoke outside while you're there and then bring it in...
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    Thanks, James!! Gonna have to make 2 next...

    Thanks, James!!

    Gonna have to make 2 next time. Leftovers evaporated today during the football game!!

    Good thing I doubled over and cooked 4 racks of ribs for dinner tonight. Gonna have...
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    682. And here's the post carnage photo. Almost 12...

    682. And here's the post carnage photo. Almost 12 pounds, 14 hours, no peeking. 7 adults and a dog very happy. We don't need no stinking sides!!!!
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    Brisket chilling out

    681

    Got a nice 11.5 pounder going in the fridge to get happy. Nice simple rub, 1/4 cup each canning salt, coarse black pepper, paprika and 1/8 cup garlic powder.
    Smoker pre loaded with cherry and...
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    Good luck!! Also, check your inbox for my delayed...

    Good luck!! Also, check your inbox for my delayed response to your inquiry.
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    I like the fat cap on top, for brisket or pork...

    I like the fat cap on top, for brisket or pork butt. As it melts, it drains down through the meat. If it's on the bottom, it just drips off.

    I would consider the ST To be indirect, because of the...
  11. Thread: ribs

    by bigwalleye
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    2,763

    I never soak, and have even abandoned 3-2-1. I...

    I never soak, and have even abandoned 3-2-1. I run a straight 6 hours at 225 with 3 lumps of charcoal and a 2 oz mix of apple and cherry, or just apple.
  12. Thanks for the detailed explanation, Kate!! These...

    Thanks for the detailed explanation, Kate!! These look great! Never been big on St Louis style, don't know why, but it may be time to rethink that!!!
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    Sadly, no photos. The crowd has had some of my...

    Sadly, no photos. The crowd has had some of my work before, and imagine trying to felt off a crowd with tongs so I can take photos.....epic fail right there....
  14. Cool idea!!! Thanks for the photo as well! Do...

    Cool idea!!! Thanks for the photo as well! Do they uncoil for serving or do they maintain the coiled shape once finished and the skewer is removed? I could see those being used to serve up some...
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    Any 4th of July or long weekend cooks?

    I've got a couple pork butts going in tonight for a small campground neighborhood potluck tomorrow for dinner. I'll try to get some pics up this time!!

    May be a couple andouille or kielbasa...
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    I keep my fridge at home about as cold as I can....

    I keep my fridge at home about as cold as I can. Yes, I freeze lettuce.

    I put the smoker in the shade, in front of the garage, away from the rising sun to hold the smoker temp as cold as possible...
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    The beauty of ST

    One more reason I love my ST!!

    5 racks of ribs went in at 6 this morning, with the temp set and my 1400 plugged into a light timer to kick on at 11:00 am for dinner at 5!!
  18. Nothing like the taste of success!!!! Glad I...

    Nothing like the taste of success!!!!

    Glad I could be of help!
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    Nah, Ajax, once it's cooked and you can maintain...

    Nah, Ajax, once it's cooked and you can maintain it at 170 plus, should be no danger. How's it turn out??? Inquirin' minds want to know!!!
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    Others will jump on, I hope, but I'd foil it,...

    Others will jump on, I hope, but I'd foil it, turn the temp down to like 180 to hold it, and then remove the foil and hit it at 225 about 4 pm for a 7 pm dinner.

    My suspicion, and only that, is...
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    Electronic parts always fail at the worst...

    Electronic parts always fail at the worst possible times. Get a remote read thermometer and place the receiver on your nightstand. When you roll over, take a peek at the temp. If it's rising, you're...
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    ajax, I can't help much on timing, but want to...

    ajax, I can't help much on timing, but want to add only that I've used a standard plug in light timer to start my ST at midnight or something while I've been long sleeping. I put stuff in at 9, set...
  23. Re: the brick style, yes. Two half racks I - I in...

    Re: the brick style, yes. Two half racks I - I in the back of the rack, one _ in the front. Then on the next rack, two I -I in the front, and one _ in the back. May be a small thing, but seems like...
  24. I always cut my racks of baby backs in half for...

    I always cut my racks of baby backs in half for my 1400. I can arrange them in brick fashion on the racks (one vertical, two horizontal) on one rack, them two horizontal and one vertical on the next...
  25. Thread: Reubenís

    by bigwalleye
    Replies
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    563

    Outstanding looking cook, Soda!! Made me remember...

    Outstanding looking cook, Soda!! Made me remember the Corned beef sale i cleaned house on after St Paddy's day! I need pastrami in my life!!
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