Glad it turned out great for you. Sorry to hear about your power going out. We didn't have any problems this round. The last one tore us up pretty good. Can't wait to see the pics.
Weber Smokey Mountain
- Thread starter stimpson
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I'm trying to remember if I've ever seen a big sale on them. I guess they move pretty good. I'm looking around, might get a second one for the RV, so I never have to cart it around any more. Amazon's price is "interesting." But if I do this, I'll probably be inclined to duplicate my racks and remote dual thermometers, too.
I never flip. I place fat cap up. Usually do one butt, and a chicken and/or ribs.
I used to use a chimney starter, and other methods. Now I use the blowtorch method.
I find it helps longevity to just start a few on the top of the pile, and let it burn down, with some wood chunks buried inside. I haven't done an untended overnighter yet, but I'm thinking about it for this Friday. Still haven't eaten all the frozen stuff from last time, so wife might not be too happy about it.
Been rethinking about smoking a turkey for Turkey Day. Maybe I could do a butt and a bird. Or just drop the bird entirely.
I'm trying to remember if I've ever seen a big sale on them. I guess they move pretty good. I'm looking around, might get a second one for the RV, so I never have to cart it around any more. Amazon's price is "interesting." But if I do this, I'll probably be inclined to duplicate my racks and remote dual thermometers, too.
I never flip. I place fat cap up. Usually do one butt, and a chicken and/or ribs.
I used to use a chimney starter, and other methods. Now I use the blowtorch method.
I haven't done an untended overnighter yet, but I'm thinking about it for this Friday. Still haven't eaten all the frozen stuff from last time, so wife might not be too happy about it.
Been rethinking about smoking a turkey for Turkey Day. Maybe I could do a butt and a bird. Or just drop the bird entirely.
If you are in the market to get a second one, check this out.
New 18" and 22" Weber Smokey Mountain Cookers for 2009 - The Virtual Weber Bullet
Thank you very much for that link. Now I suspect I'll buy the 22" for the house, and move the old one to the RV.
I should get over there more often.
I should get over there more often.
YVW. I spend a lot of time on that site. Very good folks over there with a ton of knowledge.
Powers back up for me. Cleaning the yard up was a chore. I'm just thankful that I had no structural damage to the house like some others near me.
Anyways, I only managed to take 2 pictures of the finished pulled pork. After 15 hours, everyone wanted to dig in, so the photo shoot was cut short.
Anyways, I only managed to take 2 pictures of the finished pulled pork. After 15 hours, everyone wanted to dig in, so the photo shoot was cut short.
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Powers back up for me. Cleaning the yard up was a chore. I'm just thankful that I had no structural damage to the house like some others near me.
Anyways, I only managed to take 2 pictures of the finished pulled pork. After 15 hours, everyone wanted to dig in, so the photo shoot was cut short.
Good lookin stuff there. I never manage to get good, plated pics either. People get impatiant. Friggin carnavores!!!!
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Question on serving pulled pork. What do you guys usually do to finalize the pork before serving? Ie: do you mix in sauce and seasoning or do you just serve the pork plain with heated sauce on the side?
Yes. That place will for sure have my business from now on. Great service, awesome meats and knowledgeable butchers.
Up until this point I've been going to Barb & Patty's Butcher Palace in Mentor. (I've been living in Lyndhurst for 2.5 years now). Then I talked to a neighbor that recommended Giovanni's, which is right down the street from me. I can't believe I haven't discovered this place sooner! I always just assumed it was just a sliced meats deli and not a full service butcher shop.
Yes to both. Depending on the crowd I'm feeding is what determains what I do to finish it. If it's just me and the family, I won't do anything. I'll let them add what ever they want. If it's for my boys at work, I'll normally mix up a cider viniger based finishing sauce with a little heat, add a little of the rub as well. Here is the recipe for the one I use all the time. Mix it up and simmer for a few minutes to bind every thing together and reduce a little bit. I make my sauces and put them in squirt bottles that you can get from the kitchen section at Wally World.
No. 5 Sauce
1 cup ketchup
1/2 cup vinegar
1/3 cup brown sugar
1 T worchestershire sauce
1 T rub
No. 5 Sauce
1 cup ketchup
1/2 cup vinegar
1/3 cup brown sugar
1 T worchestershire sauce
1 T rub
At home, I just put out the meat. I'm not big on sauce. I figure the meat itself is king, the rub and smoke being all the enhancement desired.
When I catered my wife's library opening, I put out a couple of store bought sauces for people to use if they wanted. Most wanted.
I always do a heated sauce on the side....I've yet to find a better bottled sauce than this:
Montgomery Inn - Home of the World's Greatest Ribs - Montgomery Inn BBQ Sauce
New WSM pricing
For those interested. Here is the link showing pricing and more info on the WSMs.
New 18" and 22" Weber Smokey Mountain Cookers for 2009 - The Virtual Weber Bullet
For those interested. Here is the link showing pricing and more info on the WSMs.
New 18" and 22" Weber Smokey Mountain Cookers for 2009 - The Virtual Weber Bullet
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Has anyone smoked a whole ham before? With Fall in the air, I've got a hankering for some more smokey meats!
My buckboard bacon has been in the cure for 10 days now. I plan on smoking it tomorrow. I vacuum sealed it after I applied the cure, and it was quite firm after 4-5 days. So, I think with vacuum sealing I didn't need to go the full 10 day cure. I ended up not having time last weekend or I probably would have smoked it then.
Oh, I'm certainly looking forward to an answer for this one. I'm looking for ideas for Turkey Day. Not goose again.
Allow the ham to sit at room temperature for 1-2 hours before cooking.
Trim the fat layer to 1/4" and score the fat into a diamond pattern, cutting 1/4" to 1/2" deep into 1" to 2" squares.
For a "ready to eat" ham, fire the cooker to 225-250°F. Add some water to the water pan to keep the temperature down and put just 2-3 dry chunks of your favorite smoke wood on the coals. Apple, cherry, alder and oak are good choices alone or in combination. Follow the packaging instructions for how to arrange the ham in the cooker (for example, spiral-sliced hams are usually placed with the cut side down on a baking sheet). Heat the ham to an internal temperature of 110-140°F. If desired, apply a glaze toward the end of the process.
For a "ready to cook" ham, fire the cooker to 325°F. Put the foil-lined water pan in place, but leave it dry to keep the temperature up in the cooker. Place 2-3 chunks of dry smoke wood on the coals and cook according to the packaging instructions, usually 10-15 minutes per pound. If desired, apply a glaze during the last hour of cooking. Cook to 145-150°F internal temperature, then allow the ham to rest 15-20 minutes until it reaches a final temperature of 155-160°F.
