Recent content by MC1960

My wife bought a Smithfield butt half ham, says it is hardwood smoked fully cooked 8+ pounds. How would you prepare,smoke,and glaze it? Thanks Mark

The wife wants me to smoke some leg quarters that have been cut, any suggestions on time, temp. and placement of probes?

I picked up a rack of baby backs this morning, I usually put them in the refrigerator overnight, I rubbed them down with mustard and put Memphis dust on them after removing the membrane. Put in the #2 at about 230 degrees didn't open until 4 hours, took out double wrapped in foil with butter and...

Cannot get over how delicious these pork loins are, followed Lazy Q, brined, rubbed with a apple wood rub my daughter gave me from Pampered Chef, pulled when it reached 145 degrees was going to reverse sear on the grill but grill ran out of gas before it reached temperature, covered in foil for...

I picked these up today, this will be my second attempt at ribs the first were baby backs, I am not sure why the word Small in on the label? Are these just regular spareribs? Anyway at $1.59 a lb I thought I would give them a try, the rack weighs 4.77 lbs. I cut them in half to fit in the...

Put a 10.5 lb. bird in the smoker Saturday morning, after following some great advise on the forum it turned out great. The wife put the carcass and what few leftovers along with some chicken, and sausage and made an excellent gumbo today, the gumbo had a light smoky taste.

I am thinking about stuffing the turkey(this coming Saturday) with the mire poix mix, so my question, what do you do with the mixture after the turkey has finished cooking? Any recipes?

Will this work for a brining bag? Planning to put it in a small Styrofoam ice  I will have to order it from Walmart online

I have a lot of ice packs, the kind that comes shipped with medications, in the freezer, and I was thinking about putting these in the ice chest along with the turkey for brining. Any thoughts on doing this over using ice?

We picked up a couple of New York Strips, had them cut about 1 1/2" thick. Marinated them in Allegro and season all for about 4 hours in refrigerator, took them out patted them dry. Rubbed with olive oil and freshly cracked black pepper. Put in #2 with 2.4 oz. chunk of hickory with water pan...

I put 5 lbs of chicken wings along with pork and beans and potatoes in the #2 today cut the poultry brine by 1/4(made 1 quart) in refrigerator for about 4 hours. In the smoker at 225 for an hour and 15 minutes, put wings in pan with bbq sauce for another hour and 1/2. I cut the potatoes in small...

5.85 lb pork loin, brined for 13.5 hours in pork brine from lazy q, in the smoker at 225, put probe in, it reached 145 at 1.5 hours which surprised me. I double checked with another thermometer to verify got the gas grill going did a sear when grill reached 500, 4 minutes on each side took off...

I did 2 fat racks of baby back ribs today. Smoked 3 hours at 225, wrapped in foil with about 4 oz. coke, and about 1/4 stick of butter in each 2 more hours, then out of the foil, brushed with BBQ sauce, then back in for another, not quite ready so back in for another 30, minutes. It was time to...

Has anyone done potato wedges in the smoker? Cooking ribs Friday and was thinking about putting some in with the ribs. I was wondering how long they would take to cook. Thanks, Mark

The #2 in suppose to be delivered on Wednesday, yesterday I picked up some Apple chips, we made Meatball's Memphis Dust, the one with the salt, and the Memphis-style BBQ sauce. I plan on seasoning the smoker when I get home Wednesday, getting a couple of racks of Baby Backs on Thursday, rubbing...