Recent content by LongBall

Has anyone jumped in and tried

I put on a butt last night at about 11:30 pm. This morning at 6am the probe had malfunctioned and found the pie stopped cooking.want to say box temp was 40* and meat 60. Think still safe to eat once finished cooking?

Tamales every year at Christmas and she always does pork. So when get got the pork butt this year I said let’s do it in the smoker no wood. We did not brine it no mustard just some seasoning. We all agreed it came out so much better that we will use it every year like that. I was amazed how...

First go at wings amazing. Put frozen wings in for about an hour and a half or so. Pulled them added seasoning grilled no flare ups smoker cooked out all the fat. Pulled winds add sauce yum.

Messing around with some rub recipes think I almost have a great hybrid. Brown sugar,turbinado sugar, chili powder, ancho chili, coarse black pepper, smoked paprika, garlic powder, onion powder, beef bouillon, ground thyme, coarse salt, cayenne pepper and cumin. Going to try removing the cumin...

I'm thinking about ordering this cart. I like the idea you would not need a drip mat. For those of you that have longer carts how bad do you think it would be for clean up? I would mount it of course. Work Table with Stainless Steel Top - 49"...

I have a whole bunch of this stuff and I was wondering if anybody can help me with the brine and how to smoke some.

No time to brine so I thought I would try this with a 6.88# bird. 1.5oz cherry cook 140 1 hr (not sure if this is good idea on the bird) finish cook at 275 till it gets to 165 Stuffed bird with this is what I had on hand 1/2 of onion ruff chop 1/2 of lemon ruff chop with peel 1/4 of a clove...

Thanks

6 quarts tap water 1 pound kosher salt 1 cup molasses 2 cups honey 1 cup soy sauce 1 tablespoon dried red pepper flakes 1 tablespoon dried sage Large bunch fresh thyme 2 heads garlic broken into individual cloves, unpeeled 5 pounds ice cubes 14 to 18-pound turkey, cleaned, innards...

I have tried grinding it down as well but just whisking it together is how we like it best.  6 tsp corn starch 6 tsp salt 6 Tbsp coarse ground pepper 1 1/2 tsp ground oregano 1 1/2 tsp lemon pepper 12 tsp garlic power 12 tsp onion power 3 tsp smoked paprika 3 tsp beef stock base - granulated