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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2013, 08:40 PM | #31 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Pork Loin!!
Bring to 135-140 and it is done. Rouge in the middle= perfect!
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Hold my dang beer... |
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02-09-2013, 08:41 PM | #32 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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My fav is high temp baby backs. 400 deg. 6 tbs your rub. 1/2 cup vinegar 1/2 cup water 4tbd bbq sauce. Baste every 15. Id eat the bone if i could. I use my Louisiana pellet grill on just above med for this.
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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02-09-2013, 10:59 PM | #33 | |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Quote:
Sent from my Galaxy Nexus using Tapatalk 2 |
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02-10-2013, 07:23 AM | #34 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
...see what I mean? and, that is a good price--I'm lucky to find it for $1.49 around here
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Matt...Sauk City, WI |
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