https://www.youtube.com/watch?v=GuWvjqsfric&feature=em-subs_digest … Continue reading
Category Archives: Pork
8/13/2017 – Smoked the rack of ribs–rubbed with Stubbs Hot Pork Rub–over the Butt done at the same time. MES set at 240 and smoke from a combination of pellets from Trafalger Hickory and ChefMasters blend. Put them Put them … Continue reading
8/13/2017 – Ran out of Stubbs Hot Pork Rub so used a store bought cajun seasoning with additional course cracked black pepper. Smoked in the MES with mixture of Trafalger Hickory and _____. This smoke turned out great. … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Extracts from http://www.smokingmeatforums.com/t/266473/why-doesnt-my-pulled-pork-taste-like-the-pros-restaurants#post_1737397 Chef JJ – There are any number of things the Q Joints are doing before and after the meat is pulled. Brines and Injections before smoking and/or Adding a good dusting of Rub, a thin Vinegar based finishing sauce, … Continue reading
7/30/2017 – Smoked an approximately 7 lb pork butt in heavy smoke as the Amazen tray burned up in 4 hours. I had lit both ends and left it to flame too long so it had a lot of pellets burning. … Continue reading
From a post at SMF – “…this set of three recipes from Top Secret Recipes posted by Todd Wilbur on FB: Jimmy Dean Sausage clone recipe This clone recipe re-creates three varieties of the famous roll sausage that you form into patties … Continue reading
6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb. Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets … Continue reading
This cook was good and ideas here would make it better. Also, see ideas at the end of the earlier cook here. Made 1/3 recipe of the seasoning below as only had about a 2 lb. piece of pork that … Continue reading
Two different types of Chili from Chef JJ at SMF Smokin’ Butt Chili 4lb Smoked Pork Butt 3C Chopped Onion 2T Minced Garlic Evoo as needed 4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, … Continue reading