FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 136 matches
The Smoke Ring Forum Index
Author Message
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 04 2009   Subject: Pig Roast 101
I hear you,

I run a 12 acre dog park, training...business. This cook out is for the members. We get all sorts of breeds of dogs.

Mostly I am just a little concerned about the hams getting done a ...
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 04 2009   Subject: Pig Roast 101
Hi again,
Well I read your post too late. I have him in the Fat50 now. I got the temp in the thermometer in the lid where the pig is to 200 which is probably more like 225 where the pig is. I am maki ...
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 03 2009   Subject: Pig Roast 101
I found a large plastic container at Lowes $20, close to 4' long. I have 60 lbs of ice in the container/cooler with the pig sitting in it, seems to be working very well. I do turn the pig regularly th ...
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 03 2009   Subject: Pig Roast 101
Hi Harry,

You are reading my mind. I am heading up to the Publix at the corner I bought it from. I want a couple chickens and at least one brisket to cook anyway, while I am there I will see if I c ...
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 02 2009   Subject: Pig Roast 101
Thanks for the fast reply BBQ man.

I am a little worried about the condition of this pig too. I'm not sure how long the grocery had it. I do know the meat manager is still trying to sell me a 70lb ...
  Topic: Pig Roast 101
MacMitch

Replies: 83
Views: 215888

PostForum: Catering Stickys   Posted: Jul 02 2009   Subject: Pig Roast 101
Hope it is ok to resurrect this topic.

I have a small, around 35 lb. pig that I was planning to cook for the 4th. I had to have a root canal done a couple days ago and now I am way off on my plan. ...
  Topic: What are you smoking for July 4th?
MacMitch

Replies: 64
Views: 11601

PostForum: General BBQ Discussion   Posted: Jul 02 2009   Subject: What are you smoking for July 4th?
I have been saving this whole pig, small around 35lbs. All I have to do is figure out how/if I have time to do it. I got a root cannal 1 1/2 days ago that put me off my game. I guess I will throw a co ...
  Topic: Pork Shoulder vs Boston Butt prep.
MacMitch

Replies: 9
Views: 6055

PostForum: General BBQ Discussion   Posted: Nov 26 2008   Subject: Pork Shoulder vs Boston Butt prep.
Hi SoEzzy,

Thanks for that information. I ended up just skinning all three leaving as much fat as I could, which was not a great deal. I rubbed them and the Turkey parts I had, then foiled them. Th ...
  Topic: Pork Shoulder vs Boston Butt prep.
MacMitch

Replies: 9
Views: 6055

PostForum: General BBQ Discussion   Posted: Nov 26 2008   Subject: Pork Shoulder vs Boston Butt prep.
Thanks for the reply Skidder.

I still have Roxy's South Carolina mustard sauce from the last butts I made. I think I will throw it away and start fresh though.

Happy Holidays to you too.
  Topic: Pork Shoulder vs Boston Butt prep.
MacMitch

Replies: 9
Views: 6055

PostForum: General BBQ Discussion   Posted: Nov 26 2008   Subject: Pork Shoulder vs Boston Butt prep.
I just checked them again. I am not experienced enough to say for sure what cut they are. The tops could have had butts removed but there is a quite large area above the narrow part of the leg, wider ...
  Topic: Pork Shoulder vs Boston Butt prep.
MacMitch

Replies: 9
Views: 6055

PostForum: General BBQ Discussion   Posted: Nov 26 2008   Subject: Pork Shoulder vs Boston Butt prep.
Thanks for the amazingly fast reply.

So lay it full skin side up and cut skin with fat off the outside of the leg? Take all the skin off or just what is on the outside of the leg?

I am tossing t ...
  Topic: Pork Shoulder vs Boston Butt prep.
MacMitch

Replies: 9
Views: 6055

PostForum: General BBQ Discussion   Posted: Nov 26 2008   Subject: Pork Shoulder vs Boston Butt prep.
I just got back from buying meat to cook for our neighborhood Turkey Day. I was asked to smoke pork for BBQ. My local Publics had Smithfield Pork Shoulders on sale for $1.19 lb. I couldn't resist and ...
  Topic: Pork SHoulder Alert in Michigan
MacMitch

Replies: 2
Views: 2822

PostForum: Pork Recipes   Posted: Nov 26 2008   Subject: Pork SHoulder Alert in Michigan
I just bought 3 Smithfield Pork sholders 8-11 lbs ea. North of Atlanta $1.19 lb.. I am guessing I did good. They even had Turkey backs for my dogs $.89 lb.
  Topic: I finally did it the "right" way.
MacMitch

Replies: 2
Views: 1438

PostForum: General BBQ Discussion   Posted: Aug 23 2008   Subject: I finally did it the "right" way.
Smokinfunk

You make a good point. I have changed my cooking philosophy in recent months and it is working for me. I was asked about doing this cook two weeks ago. I said I would be glad to cook but ...
  Topic: Roxy's S.C mustard sauce - Revisited...
MacMitch

Replies: 60
Views: 12568

PostForum: General BBQ Discussion   Posted: Aug 23 2008   Subject: Roxy's S.C mustard sauce - Revisited...
No Roxy thank you Smile

I just made two batches of this sauce for the neighborhood dinner I cooked for. I made one just exactly the way Roxy says. The second batch got a little less of the hot stuff s ...
  Topic: I finally did it the "right" way.
MacMitch

Replies: 2
Views: 1438

PostForum: General BBQ Discussion   Posted: Aug 23 2008   Subject: I finally did it the "right" way.
I have cooked my share of butts, loins, ribs.... I was always in too big a hurry to do what many here apparently do. This time I double rapped my butts and brisket in foil (190-192), then I double wra ...
  Topic: Cooker drawing and opinions
MacMitch

Replies: 23
Views: 6212

PostForum: Cookers   Posted: Aug 22 2008   Subject: Cooker drawing and opinions
I use a Diamond Plate Fat50 that I bought. It has large steel pipes that carry the heat from the fire box to specific sections of the cooker, might work for you. Travis cuts the pipes in two in places ...
  Topic: The whole pig
MacMitch

Replies: 4
Views: 1850

PostForum: General BBQ Discussion   Posted: Aug 22 2008   Subject: The whole pig
Hi Poppa,

I own and operate a Dog Club with a park over near Crabapple/Alpharetta. Actually the new city of Milton, GA. I am on the same road, New Providence, as Atlanta National Golf Course. We do ...
  Topic: The whole pig
MacMitch

Replies: 4
Views: 1850

PostForum: General BBQ Discussion   Posted: Aug 22 2008   Subject: The whole pig
Ok I was just badgering my local meat market manager for some real butts with a real fat cap. He offered me a deal on a whole pig that I could not turn down, about $1 lb. I got a whole pig for the sam ...
  Topic: Roxy's S.C mustard sauce - Revisited...
MacMitch

Replies: 60
Views: 12568

PostForum: General BBQ Discussion   Posted: Aug 22 2008   Subject: Roxy's S.C mustard sauce - Revisited...
Yes, this post and sauce needs to get re-opened about once a month:)

I was raised in Charlotte, NC and live north of Atlanta now but my mom and dad were from SC. Roxy is right about how to eat Q an ...
 
Page 1 of 7 Goto page 1, 2, 3, 4, 5, 6, 7  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group