View Single Post
Unread 04-13-2014, 08:06 AM   #30
revkab
On the road to being a farker

 
revkab's Avatar
 
Join Date: 01-17-14
Location: Eureka, KS
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by MGD TARD View Post
With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather. I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.

Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub.

When I get the remote, I want to do a pork loin roast. Any pointers guys?
When I do country-style ribs, I prefer HnF, and take them out as soon as they reach temp.

Pork loin roast, likewise. Inject, and do HnF, taking out between 140 and 145.
__________________
That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty offset (1/4" x 16" dia. x 30")
  • Custom built 72" x 40" Offset logburner
  • and one itty bitty gasser
revkab is offline   Reply With Quote