Recent content by McSev2010

  1. M

    Snowy, cold Pork Butt Sunday

    You should see what my neighbors are putting on Facebook after seeing this pic - smoked pork and collard greens.  (Something about "extreme cooking" and "Food Network.") It's 24F today and about 20F last night/ midnight when I put this 7.5 bone in butt in. Happy RedZoning!
  2. M

    Smoked Chuck Roast

    I'm experimenting with cheap cuts of meat in the smoker - and I like slow cooking them overnight.  In this case, I bought a $12.50  6.7 lb chuck roast that I injected with Stubb's Texas Butter Marinade and coated with my beef rub.  Put it in the smoker at 230F and let it smoke with oak til it...
  3. M

    Rubs I've tried - a collection

    Chub Rub Original - Not salty, very balanced.  Great on pork butts and chicken, creates a terrific bark. Bone Suckin' Rub Original or Spicy - Great on just about everything pork: spare and babyback ribs, country style ribs,pork butts and shoulders. A little salty, use less and be careful if you...
  4. M

    7 lb pork butt this weekend

    Don't know about the rest of you, but I don't have a local independent butcher like some of my other smokin' pals - and I get really envious of that fact.  Yesterday, I went into our Weis supermarket hoping to find a bone in pork butt and instead found pork shoulder and petite boneless crock...
  5. M

    Pitt Cue Co Cookbook - The Brits Smoke Too!

    On a recent trip to London, I made time to go to the largest bookstore in Europe today, Waterstones in Piccadilly Circus.  I'd never heard of Pitt Cue Company until I saw this big red cookbook prominently displayed in the front of the cookbook section. I opened it and found out that the Brits...
  6. M

    Tackle a ham for Thanksgiving in your smoker

    I'm fortunate enough to live where local farms take orders for fresh ham every fall for Thanksgiving.  If you have the opportunity to be fortunate enough to get one, you can cook it in your smoker for a whopping 15-18 hrs.  Of course the wood is hickory, and you'll need to expect to have to open...
  7. M

    How to get great bark in an electric smoker

    Folks, I share with you the secret of my bark success for smaller cuts of meat from chicken wings to pork butts, to turkey breast to lamb: Parkay Margarine in the squeezable bottle.  No, I'm not joking, and yes it's for real.  :) Parkay is mostly soybean oil, so it's a neutral base to make...
  8. M

    Smoked Leg of Lamb today

    My first leg of lamb is in the smoker today - first ever. It's an organic bone in and was marinating in it's Greek rub all night (garlic, rosemary, salt, coarse black pepper, oregano a little onion power, marjoram.) Smoking with white oak,  til it's 160F since it's a bone in. I don't know about...
  9. M

    Brined Smoked Wings

    Brined overnight in a orange-lemon-rosemay infused brine. Dusted with salt, pepper, and then brushed with crushed garlic and red chilis. These things were falling apart and moist without sauce.
  10. M

    Delwood's BBQ Sauce & Marinade

    If I'm not in the mood to make my own Eastern Carolina BBQ sauce, I get Delwood's BBQ Sauce and Marinade. This stuff is peppery, so if you have kids and they don't like spicy, dilute it with italian dressing.  I marinate pork butts, country style ribs, or any rib in it, and have brushed it on...
  11. M

    North Carolina BBQ - Holy Smoke

    Thought I'd share a book I read recently that contains real authentic NC BBQ recipes, including desserts and sides, and why one should drink sweet tea with NC BBQ :-)  Moe than a cookbook, it traces the history of NC BBQ, including some of the most resilient BBQ names in NC. Can read it on the...
  12. M

    Pork Butt Burnt Ends

    Yeah, I like burnt ends - can't get enough of them.  Timing:  The normal time it takes to smoke a pork butt to 170F + 2 more hours.  This figure depends on the weight of your pork butt, and how much char you want for your burnt ends. Take the pork butt out when it reaches 170F - and...
  13. M

    Brined Smoked Turkey Breast

    I noticed there's a lot of chicken on this thread, but not whole lot of turkey.  Since there's only 2 of us here, a whole turkey doesn't make sense but a turkey breast sure does.  It's one of the first meats I learned to smoked, and if you brine it, it comes out pretty much perfect every time. ...
  14. M

    Behind curtain # 1 - West Virginia

    Hello all, I ordered myself a Smokin-It smoker (I have the middle guy) on Sunday night and imagine my shock and awe when it was shipped this past Monday, and got here the next evening.  It's seasoning right now, and this weekend, I'm going to make pork butt burnt ends.  I like brisket burnt...
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