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  1. jhc

    Pork Hawaiian pork butt/shoulder

    Kalua pork is surprisingly simple. If you’re used to BBQ flavors, you might find it bland. Of course you can add a sauce but it won’t be authentic (if you care about that).
  2. jhc

    Interesting Tri Tip

    So lime juice was your binder? Interesting. Makes sense that maybe that helped tenderize it
  3. jhc

    Prime Rib Roast Question

    You’ll want to pull no later than 120, maybe even 115. As the previous poster said, no need to spray (would you spray an oven roast?) You can put liquid under the roast but only to make a jus, not needed for moisture of the roast itself.
  4. jhc

    Interesting Tri Tip

    I’m amazed it came out tender - congrats! I’ve never been able to cook these like brisket, not enough internal fat or connective tissue.
  5. jhc

    Pork Pork Belly Smoked Bacon

    The last time I made bacon I cured it according to the calculator on Amazingribs but in one slab I added a healthy glug of Sriracha and the other maple syrup. Cured for a week and then smoked to 160. I thought the Sriracha one would be spicy but I was surprised that it really wasn't. In...
  6. jhc

    Hello from South Carolina

    SC mustard sauces are highly underrated - looks great
  7. jhc

    Hello from the PNW

    Hi from Vancouver WA (just north of Portland OR), was a balmy 80 degrees today, only 36 degrees cooler than last weekend. From the West Coast originally but spent 3 years in NC where I caught the BBQ bug. I think when I finally upgraded to a Rec Tec (as is was spelled in those days) there only...
  8. jhc

    Independence day

    I'm firmly in the camp of "if it ain't broke, don't fix it." I've been doing no-wrap for a while only because it's less hassle. Also because I'm using a pellet smoker (as I guess we all are) I want a little extra time exposed to the smoke. They're a little less "fall off the bone" compared to...
  9. jhc

    Smoke going the wrong way

    Went through it today and there was way too much ash in the burn box. I suspect that was the culprit.
  10. jhc

    Smoke going the wrong way

    Thanks. Will check it out tomorrow. In the middle of a chuck roast burnt ends cook and it’s weird - color and smoke ring are great but smoke flavor is barely there.
  11. jhc

    Smoke going the wrong way

    Lately it seems the smoke in my meat is less than usual. During the cook I see more smoke coming out of the top of the hopper than I do the smokestack. Is something blocked up? I have an older (2013ish) 680 model
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