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  1. Thank you!!! The last tip in the second link was...

    Thank you!!! The last tip in the second link was EXACTLY what I was looking for. Also, thanks to member Bockert!!
  2. Lotsa butt cooks, how do I prepare in advance?

    Ok, my niece is graduating this spring and wants pulled pork. Another family member has a large grill in an old fuel oil tank. He “hot smokes”. My niece has made it known she prefers my pork over his...
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    Glad things turned out well for you. Thanks for...

    Glad things turned out well for you. Thanks for sharing that sauce recipe, it sounds wonderful!!
  4. I actually measure/weigh on a postal scale, and...

    I actually measure/weigh on a postal scale, and for my taste, I’d be in for 3 oz total, half cherry and half apple, and 4 charcoal briquettes or some lump charcoal. Meat only takes smoke up to about...
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    And to you as well, Soda! Here’s to another year...

    And to you as well, Soda! Here’s to another year of great meals for friends and family, and great friendships here with our SmokinTex family!
  6. One butt or two doesn't seem to make much...

    One butt or two doesn't seem to make much difference for me in my 1400. I plan for 18 hours. I start at 11 pm with a light timer, at 200 overnight, then crank 'er up to 225 when I get up in the...
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    I Like a lot of smoke on a ham, so I'd go heavy,...

    I Like a lot of smoke on a ham, so I'd go heavy, but remember most store bought hams are already cooked/smoked. While the leftovers may taste smokier a couple days later, I like that extra smoke in...
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    Wheelz, we'll see if Draper responds, but I like...

    Wheelz, we'll see if Draper responds, but I like something sweet with ham, like apple or crabapple, and maybe, if I have it, mix in a little sugar maple. Call me weird, I suppose, but since every ham...
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    Not sure where you're located, but I would...

    Not sure where you're located, but I would consider turning the ST down, but not off. If you brought it down to 125, you'd at least maintain temp rather than losing it. Never done a whole ribeye, so...
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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....
  11. Thread: Pork Loin

    by bigwalleye
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    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...
  20. Thread: ribs

    by bigwalleye
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    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.
  21. 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....
  23. 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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