ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-05-2013, 07:20 AM   #16
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Looking good!
John Bowen is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 07:41 AM   #17
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

I like the look of everything, but that breakfast sammich looks outstanding

Quote:
Originally Posted by Fo Sizzle My Nizzle View Post
I guess I've never really concerned myself with it. I was hesitant about cooking on my front porch on Christmas morning due to wind issues because it only had a few feet of clearance on each side but I was watching it like a hawk. I don't really have any space to setup the wsm other than the deck so what are some solutions? Definitely don't want to burn the house down.
I don't smoke on my wooden deck, but I've taken my IR temp gun to all sides of my WSM. Even directly underneath you're not usually much over 100°F. I've put it very close to an old hot tub, and the temp never gets very high there either.

I don't think I'd hesitate to do so. Maybe you'd get an errant coal when dumping from the chimney or something. My summer smokin' flip-flops have some melted spots underneath from stepping on them
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 09:18 AM   #18
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by javahog2002 View Post
I like pulled pork. But you loco.
Briskest are good but I just can't seem to get the flat tender and moist. The point turns out awesome (but of course that's idiot proof!)
Maybe somebody can steer me in the right direction.
__________________
Its Si-intistic, Jack!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 03-05-2013, 09:28 AM   #19
BillyVoltaire
Knows what a fatty is.

 
BillyVoltaire's Avatar
 
Join Date: 06-06-12
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

I agree the pork looks great but that sandwich looks incredible. Never tried Sriracha on eggs before, usually prefer Tabasco but I will try it. Wow, I could really go for that sandwich right about now.

BV
BillyVoltaire is online now   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 03:19 PM   #20
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Muscrat View Post
Ill do brisket for comps but that's it. When I cook for the family to eat it'll be a butt or some baby backs. And the occasional fatty. Although I think I'm gonna try a hot and fast brisket at the next comp. if that turns out good ill do more for the family sometime
What exactly do you Folk call Butt?
is it Rump?
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

AussieTitch
AussieTitch is online now   Reply With Quote


Unread 03-05-2013, 04:47 PM   #21
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

The shoulder.
I've never figured how it got named a butt either.
__________________
Its Si-intistic, Jack!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 03-05-2013, 06:37 PM   #22
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Muscrat View Post
The shoulder.
I've never figured how it got named a butt either.
From Wikipedia

"In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand"."
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:51 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts