teamgreen02

A 1970 El Camino with a hitch?

I've hauled 1000 pounds of fencing material in my wife's van.

Can someone please explain to me the point of arguing about weight on trucks that have a longer cab than they do bed? These 1/2 ton trucks nowadays are almost as worthless as a Subaru with a trailer. Why people pay $40k+ for these trucks is crazy.

18.5" WSM. Honestly, for a single rack of ribs your kettle probably works just as well. My next purchase will most likely be the kettle with the table, performer I think. Othere is the Weber Summit Charcoal woukd be a good purchase.

Lots of good lookin' Q being posted here. I need to contribute soon! My parents are bringing my pit back today. Been really wanting to do a brisket and Costco has had full packer primes for $2.99 a pound recently.

Pretty amazing how the political pundits were spinning Brexit on the Sunday morning shows, like it was a freak accident. Britains were sick and tired of the EU controlling them. In the polling, France is actually less in favor of the EU than the UK was. Many are predicting France is next. With the UK and France out, the EU will crumble. Collective governments and currencies will never work. The people have spoken, time for the politicians to listen.

Tough to find other than from a butcher. Walmart has some but they are virtually all bones since they actually trim between the bones.

As good as a beef steak.

Like any elected leaders have ever hurt amyone. /sarcasm

As usual, Gowdy completely owns the talking heads on the left.

As long as there is a equally difficult, costly, and lengthy course to vote.

Usually see in the $1.50 price range, but maybe that was only bone-in. Didn't realize Costco had boneless, never seen a whole boneless butt. I'll check next time I'm there and see what they have. Sam's does the same thing with jacking up the prices around the holiday weekends in the summer. Probably smarter to just buy low and freeze it.

Smoked 6 pork butts for my brother's grooms dinner on Friday. Started the 18.5" WSM at 7:30 PM Thursday, meat on at 8:30 PM. Ran 200-250 F most of the time. All were fully tender at 4 PM on Friday, so I wrapped them and put in cooler with old towels. Went to the rehersal, came home at around 6, and shredded them at 630. Bark was still firm even in foil for a little over 2 hours. I messed up at Costco and got boneless pork shoulders ($1.99/lb, robbery). Not sure if they always remove the bone but they were completely falling apart. Had to tie them up with butchers twine in both directions. Some of the areas did dry out a bit as they weren't protected well for a 20 hour smoke. Meat was Smithfield Premium and looked nice other than having the bones removed. Thought they would cook faster than normally but they cooked about the same. Overall, turned out really well. "Legendary" was one of the comments I got. By far the best pulled pork recipe I've used. I did mop once with the recommended mopping sauce. Ends up being a pain in the ass, switched to apple cider in a spray bottle instead. The included sauce recipe is a must. Balances the pepper in the rub nicely. I usually halve the red pepper in the recipe. Those with stronger stomachs could use the full amount. http://virtualweberbullet.com/pork2.html

I've not done it but you could. Timing would be a bit tough to plan. Unwrapped half would need to go on 30 minutes to an hour before the wrapped half.

Starting 6 butts Thursday night for my brothers grooms dinner. Cant fuck this up. Planning on 20 hours at 225, no foil. Butts take forever for me before they get fully tender. Will rest them in a cooler if they get done before we are ready.

Picked up these bone in country style ribs last week. Smoked them up today. 2.5 hours at 225-250. Another 1.5 hours foiled in a pan, and then 30 minutes to firm up and set sauce. Definitely had to foil these to help get them tender. With the varying size of cuts, some still dried out a bit. Should have put applease juice in the pan. Smoked over cherry wood on my wsm. Texas style rub with Texas pit bbq sauce. Great combo if you like pepper. I very rarely foil anything. Just doesn't make sense to me to wreck all that good bark by foiling. Rather just wait out the stall and get good bark. Can go either way on the sauce.