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This is too funny,, Thank you for bumping this thread i was going to go looking for this recipe tonight now its right on top :) Thanks Jon

Cooked up 2 fatties today one Jimmy Dean Sage Sausage and the other was an italian sausage Both rubbed with Wolfe Original,, Messed around with some fire managment techniques trying to use sticks (White Oak) in my Brinkmann Smoke n Pit instead of just Charcoal. I might not try that again...

They actually came out pretty good for cookin them in the oven,, Larry your WRB has a nice amount of long lasting heat to it,, it won't blast you out ofyour seat but it lingers for a bit very nice. Ya that whole picture thing?,, I would like to take pics of what I make sometimes but I cannnot...

had to cook in the oven... too windy up here in MA I would end up burning up the back yard,,, and I made myself a Charcoal basket too,, maybe i'll get to try it tomorrow thinking some ribs for Game time. Did Pork Chops with som Wolfe Rub Bold on em,, they are resting right now while the rice...

Hello all I was in my local Liquor Store last night and they are selling bundles of white oak Kindling. What struck me was that they resembled the approximate size that someone here had used turning their small offset into a "stick burner" My questions are: Has anyone else tried it with...

Got Nat Guard Duty this weekend, Might try to get to grilling something, but no low and slow

Pulling the butts cold wasn't too too bad. Some of the fat that I would assume "run" out of the meat if pulled hot was still in there and i did loose some of the bark, it just felt rubbery,, but there weren't any complaints when it got reheated at work.. Thanks for all your help!!! Jon

i am bringing them into work tomorrow for lunch one of my bosses gave me the Gift Certificate for Christmas to a local butcher ($2.69 /lb , ouch)and I told him I would use it to get some butts and do Sammies for lunch on Tuesday Oh well it looks like i am in for a workout Thanks

Happy New Year Everyone.!!!!!! I managed to stay awake long enough to finish cooking 2 butts yesterday but I didn't have it in me to actually get them pulled. They now are sitting in my fridge I have never pulled pork cold so Can anyone tell me what to expect and any tips or hints would be...

I do hopethe Butts that I put on at 6am and that are now stalled at 168 degrees for the past hour come out tasting half as good as yours look

I am not sure I was thinking Kraft regular any suggestion there? Also I just found out I will not be under any Time constrants today, so If I'm pulling pork at Midnight It will be a Happy New Year :)

Well I couldn't drag my butt outta bed early this morn (too many Sam Winters last night) Got the 2 pork butts on at 6 though I forced the warm up on the smoker,, I was cold :) it was just about 20degrees out here this am and paid for it,, it climbed to 260 for a bit, now she's sittin about 220...

Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier Thanks Jon

errr i meant to type 2 7.5 lb Butts

Thank you for answering my question without me even having to ask :). I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night. Thanks :) Jon

Ok i am a bit confused, UNO's Restaurant has an item on there menu called BBQ "pork stick" It is about the size of and the shape of a small turkey leg with a thin bone (about 1/2 inch in diameter) that runs through the middle of it. The Menu says its a "Pork Shank" I thought the "shank" was...

Ok i am a bit confused, UNO's Restaurant has an item on there menu called BBQ "pork stick" It is about the size of and the shape of a small turkey leg with a thin bone (about 1/2 inch in diameter) that runs through the middle of it. The Menu says its a "Pork Shank" I thought the "shank" was...

Too Funny!!!! I got people in my office watching it now :)

Hi Allie, I have almost the same pit, did you burn wood in it or charcoal? also that flat piece on the top of the firebox was that an add on or can you buy them that way?

Speaking of leftovers down the road, What has been the longest amount of time that the food saver has kept any leftovers. Mine so far has been 15 months, it was leftover spagetti. it was very good Jon

Does "Pre_Freezing" work well with Raw meats? When things like Chicken parts or Ground beef is on sale we like to take advantage of those sales, then we get home and split everything up into "one Dinner" size portions. Will cold food saver bags seal well? As Always thanks for the advise

Heres a Food Saver ?,,, How do you all keep the macine from sucking the liquid out of the meat and up into the machine,,, The only way i have come close to stopping this is by using a bigger bag,,, any hints would be greatly appreciated. would pre freezing before sealing help at all? Thanks All...

ok wihtout taking this thread way off topic i left out some details of what happened after i opened the butt,, i regained my composer rinsed it off patted it dry i even went so far as to mustardize and rub,, but that smell just would not go away, so in the trash they went. Then I bleached...

I must have had bad timing on my first BJ's run, I went there on the 21st and picked up some butt with at date of the 24th, woke up nice and early on the 22nd sliced open the cryovac package and almost hurled ya umm meat gone bad. picked a package of spares also that day, dated for the 28th...

Sunday in NH was a good time,,,It was my first race,, 3rd row between turns 3 and 4,, Thought I was going to melt,, only put back 3 beers it was even too hot to drink, Had a good pulled pork sandwich from a vendor named "Smokin Joe's Southern BBQ" ,, Over all great day