Recent content by Papa Rick

Last night I put 4 Boston Butts on in my #2 at 11 pm cst.  This morning checked them at 7:30 an WOW, worst nightmare there is no power going to my smoker??  Checked the plug in and it had tripped overnight.  My internal probes were all at the 115 to 120 range.  Reset the plug and cranked it up...

Got some Boston Butts last Thursday May 7th and did not pay attention to the use by date.  3 of the four say by the 20th, but one said by the 10th.  I have had these in the fridge since then so I believe they would be ok. Advice and or suggestions on this please.

I put my 4 Boston Butts on brine last night at 10 pm and was planning on smoking them tonight  at midnight.  Had a guy invited me to go fishing in his boat tomorrow and if I go will be away from the house when they would be getting done. I always brine them either 12 to 16 hours, but haven't...

I thawed out 3 BB and served 2 of them.  1 was not needed so my question is will it be safe to refreeze it? I vacuum packed before I originally froze it after smoking it and did not open it.

First time smoking Pork Loin.  I have got four pieces approximately 4 1/2 lbs each.  How should I process this as far as putting it in the freezer.  Is it alright to slice it up into small sandwich slices and freeze or no?

Today I did my first Pork Loin smoke.  I had bought 2 Pork Loins weight was 9 lb and 9 1/2 lb.  Cut them in half, brined both of them overnight. Put them on today, temp at 225, top two racks in my #2.  Did not take but 2 hours 15 minutes.  Using 2 Maverick E-733 and both of them read 140 to 150...

I currently have 2 Maverick E 733 and while they are still functioning, I have read reviews on 2 that I am considering.  Fireboard and Meater.  I have seen a few people on here that have one or both of these and wanted to get your input on how they are holding up? Thanks in advance for your help.

Wow, followed the advice on here for this and WOW, best I have ever ate.  Juices flowing out on every bite.  Thanks for the advice!!

Where did Divot Maker go and many of the other regulars??

Looking for suggestions on what will be the best way to warm up 15 Racks of Baby Back Ribs I smoked yesterday and Today.  Got a big family dinner tomorrow with these and 4 Boston Butts.  I know to do the Butts in the Crock Pots, but never had the BB Ribs to go with them. I appreciate any ideas...

I have not been on here in quite some time, but noticed some people are talking about foiling their Ribs and putting butter in there with them?  Any input on this?  I have always done mine without and everyone loves them, but didn't know if I was missing out on something or not? Thanks in...

Never have done this and wanted to see if anyone else has and how it turned out for you. Got 10 racks of ribs I will be smoking tomorrow and thought about getting them ready to include putting the rub on them and let them sit in the Fridge overnight and start smoking 5 racks at a time tomorrow...

We are having a Birthday Dinner for my Mother-In-Law who is turning 90 (Very Wonderful Woman for sure).  I volunteered to cook the meat.  I will have: 4 Boston Butts around 22lbs after smoked. 15 Racks Of Smithfield Extra Meaty Baby Back Ribs. Several Questions here please. 1.  Will this be...

Been just washing them by hand, but wondering if they are dishwasher safe?

Hopefully pics will post.  I have had some people ask me about doing this and have not been able to get the pics to post, but maybe they will this time. I have had some ask me how I could get 5 racks of Ribs in a #2.  You have to cut them in half, and then start at the bottom with the biggest...