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PORKIN IT
Pilgrim
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I'm new here!

Postby PORKIN IT » Sun Oct 28, 2007 12:54 am

Thanks for the invite.

I like to smoke pork butts. I've helped smoke green hams, not the eggs.

I make beef jerky at home. Beer can chicken is no longer any fun. The visual is cool, but the novelty has worn off.

Smoked fish adventures include Salmon, Yellow Sucker, Carp and Tullibee. The Sucker and Carp were speared, the Tulibee was hooked and the Salmon has always been purchased. The fish spearing was in season, in my youth, in MN.

I'd like to know how to make the best BQ sauce on the planet. I have braggart neighbor with a sopping brush and I have to admit that his sauce is killer.

I have a cheap, water smoker. I don't use the water pan. Usually I just smoke the crap out of the Pork butts for about 4 hours and finish them in the oven, 300 F for a couple of hours.

For charcoal, I get lump mesquite, from a local supplier. It runs about $14/40 lb bag. You can see the annual rings in this stuff. The logs are as big as my wimpy arms. For chips, I have been using Hickory, from whatever source is available.

thanks in advance,
Greg
Why are pig butts, shoulder cuts?
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dj USER_AVATAR
DJ
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Postby DJ » Sun Oct 28, 2007 7:02 am

Welcome to the forum.
dj
http://djstexasstylebbq.com
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Postby JamesB » Sun Oct 28, 2007 7:05 am

Welcome! What part of the world are ya from?

James.
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datsbbq USER_AVATAR
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Postby DATsBBQ » Sun Oct 28, 2007 8:39 am

Welcome aboard, please post often. :D
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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PORKIN IT
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Currently living in SoCal

Postby PORKIN IT » Sun Oct 28, 2007 8:40 am

Thanks for the replies. Job and family have me here in SoCal.

I'm a Vikings fan, and I like Pontiacs.

Take care,
Greg
Why are pig butts, shoulder cuts?
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smoked USER_AVATAR
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Postby Smoked » Sun Oct 28, 2007 9:01 am

Welcome aboard Porkin.. Good folks here for sure..
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Re: Currently living in SoCal

Postby DATsBBQ » Sun Oct 28, 2007 9:02 am

PORKIN IT wrote:Thanks for the replies. Job and family have me here in SoCal.

I'm a Vikings fan, and I like Pontiacs.

Take care,
Greg


Fondly remembering the days of Bud Grant, Sir Francis, Alan Page and Carl Eller.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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Postby OSD » Sun Oct 28, 2007 10:32 am

Welcome aboard. :D :D
Jim
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Postby nascarchuck » Sun Oct 28, 2007 10:48 am

Welcome Porkin!!!

If you like butts, you and Laura will get along just fine. She likes butts too and loves to talk about em! :out:
Chuck

http://cookinwithchuck.blogspot.com - Updated 01/10/10

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Postby bowhnter » Sun Oct 28, 2007 11:08 am

Welcome!
Mike

Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
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Postby TX Sandman » Sun Oct 28, 2007 11:29 am

Welcome aboard, Greg! Glad to meet ya!
Rob - TX Sandman
Midnight Blue Smokers BBQ Team

"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
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Postby Papa Tom » Sun Oct 28, 2007 2:11 pm

Hi Greg I'm glad ya found us. Something we don't discuss too often is making sauce so now is a splendid time to get on with it. I know there's a already a keeper mustard sauce posted and I'm sure there's more to be found.
tarde venientibus ossa....
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bigwheel
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Postby bigwheel » Mon Oct 29, 2007 9:52 am

Hi Greg. Best sauce on the planet comes from a bottle labled Texas Rib Ranger Spicy. Never tasted any ho made sauce which could compete with it.

bigwheel
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Postby SteerCrazy » Mon Oct 29, 2007 10:19 am

welcome Porkin It!
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papa tom USER_AVATAR
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Postby Papa Tom » Mon Oct 29, 2007 1:49 pm

bigwheel wrote:Hi Greg. Best sauce on the planet comes from a bottle labled Texas Rib Ranger Spicy. Never tasted any ho made sauce which could compete with it.

bigwheel


What a challenge, what a challenge! Bill loves ya BW.....
tarde venientibus ossa....
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