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PostPosted: Sat Apr 01, 2017 1:03 pm 
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PostPosted: Sat Apr 01, 2017 1:04 pm 
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PostPosted: Sat Apr 01, 2017 1:18 pm 
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That poor dog.

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PostPosted: Sat Apr 01, 2017 2:11 pm 
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That poor dog.


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PostPosted: Sat Apr 01, 2017 3:00 pm 
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Dr. Ken bringing home the bacon​.


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PostPosted: Sat Apr 01, 2017 3:03 pm 
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Dr. Kenneth Noisewater wrote:
Telegram Sam wrote:
That poor dog.


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No, I meant your dog. So much floral print.

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PostPosted: Sat Apr 01, 2017 3:22 pm 
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Telegram Sam wrote:
Dr. Kenneth Noisewater wrote:
Telegram Sam wrote:
That poor dog.


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No, I meant your dog. So much floral print.


Fair.

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PostPosted: Sat Apr 01, 2017 4:01 pm 
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Well, now we know why there isnt a podcast this week.

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PostPosted: Sun Apr 02, 2017 8:52 am 
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Let this be a lesson to all swine:

The Bandit does not mess around.


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PostPosted: Sun Apr 02, 2017 8:56 am 
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Ugueth Will Shiv You wrote:
Let this be a lesson to all swine:

The Bandit does not mess around.


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PostPosted: Sun Apr 02, 2017 10:34 am 
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Telegram Sam wrote:
That poor dog.


:lol: :lol: :lol:

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PostPosted: Sun Apr 02, 2017 10:37 am 
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Dr. Kenneth Noisewater wrote:
Ugueth Will Shiv You wrote:
Let this be a lesson to all swine:

The Bandit does not mess around.


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:shock:

Did the Bandit grow up on a farm as well? Joni Ernst style? :shock: :lol:

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PostPosted: Sun Apr 02, 2017 10:41 am 
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Regular Reader wrote:
Dr. Kenneth Noisewater wrote:
Ugueth Will Shiv You wrote:
Let this be a lesson to all swine:

The Bandit does not mess around.


Image


:shock:

Did the Bandit grow up on a farm as well? Joni Ernst style? :shock: :lol:


I doubt she'd ever seen a farm before she was 25 years old.

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PostPosted: Sun Apr 02, 2017 10:41 am 
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:cry:


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PostPosted: Sun Apr 02, 2017 10:45 am 
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Hawg Ass wrote:
:cry:


:lol: I did think about how bad you'd feel.

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PostPosted: Sun Apr 02, 2017 10:57 am 
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Dr. Kenneth Noisewater wrote:
Hawg Ass wrote:
:cry:


:lol: I did think about how bad you'd feel.

:lol:

I bet it was damn good though.


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PostPosted: Sun Apr 02, 2017 10:59 am 
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Dr. Ken = Lord of the Flies

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PostPosted: Sun Apr 02, 2017 12:04 pm 
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Just got finished watching a show on channel 11 with Steven Raiclen hitting what he called the basics. It involved beef plate ribs that he smoked for 10 1/2 hours between 225 and 250. It seemed like overkill, especially when he spent quite a while and bourbon on a BBQ sauce.

Dr. Ken, what do you do with beef ribs? I'm thinking about a crack at them later this spring

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PostPosted: Sun Apr 02, 2017 4:22 pm 
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Mmmmmm... pork cheeks

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PostPosted: Sun Apr 02, 2017 4:47 pm 
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Regular Reader wrote:
Just got finished watching a show on channel 11 with Steven Raiclen hitting what he called the basics. It involved beef plate ribs that he smoked for 10 1/2 hours between 225 and 250. It seemed like overkill, especially when he spent quite a while and bourbon on a BBQ sauce.

Dr. Ken, what do you do with beef ribs? I'm thinking about a crack at them later this spring



I've never really done anything with beef ribs. I'd probably just straight grill them.

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PostPosted: Fri Apr 21, 2017 11:38 am 
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Got an electric smoker and looking at doing a pork butt tomorrow. Probably a 4-5 pound roast. Is 8 hours a sufficient cook time?

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IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.


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PostPosted: Sun Apr 23, 2017 4:01 pm 
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sjboyd0137 wrote:
Got an electric smoker and looking at doing a pork butt tomorrow. Probably a 4-5 pound roast. Is 8 hours a sufficient cook time?


That should have been plenty of time for an electric smoker.

How did it turn out?

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PostPosted: Sun Apr 23, 2017 4:40 pm 
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Dr. Kenneth Noisewater wrote:
Regular Reader wrote:
Just got finished watching a show on channel 11 with Steven Raiclen hitting what he called the basics. It involved beef plate ribs that he smoked for 10 1/2 hours between 225 and 250. It seemed like overkill, especially when he spent quite a while and bourbon on a BBQ sauce.

Dr. Ken, what do you do with beef ribs? I'm thinking about a crack at them later this spring



I've never really done anything with beef ribs. I'd probably just straight grill them.


Braise them in beef broth, with red wine or a stout.

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PostPosted: Mon Apr 24, 2017 7:56 am 
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Dr. Kenneth Noisewater wrote:
sjboyd0137 wrote:
Got an electric smoker and looking at doing a pork butt tomorrow. Probably a 4-5 pound roast. Is 8 hours a sufficient cook time?


That should have been plenty of time for an electric smoker.

How did it turn out?


Pretty good. Wound up doing 2 smaller shoulders...couldn't get a 4-5 lb, so I wound up with 2-3 lb. Took about 7 hours, totally juicy. Used an apple cider brine Friday night...then a rub with white & brown sugar, paprika, kosher salt, pepper, onion powder & garlic powder...smoked with hickory. Tasted great. Used the brine in the water pan, too. There was enough left that my Father-in-law wanted leftovers to take back to Michigan with him...that was a win.

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IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.


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PostPosted: Mon Apr 24, 2017 8:02 am 
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Let me know as you go on how you like the electric smoker. I saw one at the store that looked intriguing to me. It had the electric box on the side and used pellets. It seemed to me a can't screw it up way to smoke. Dial in the temp like and oven and sit back and wait.

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PostPosted: Mon Apr 24, 2017 8:14 am 
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pittmike wrote:
Let me know as you go on how you like the electric smoker. I saw one at the store that looked intriguing to me. It had the electric box on the side and used pellets. It seemed to me a can't screw it up way to smoke. Dial in the temp like and oven and sit back and wait.


Yeah, I got this one from a buddy for a 12 pack...it's like new, but he's moving to Orlando, and doesn't want to drag it with him. I've used it at his house before, and it's pretty easy. Heating element is on the bottom. Just uses regular wood chips. Dial temp is pretty easy to regulate.

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IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.


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PostPosted: Mon Apr 24, 2017 9:38 am 
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I'd suggest next time using an injector instead of a brine. Depending on the size of the shoulder, the brine isn't going to penetrate through the meat as well and the injector can be done pretty closely to the time you throw it on. It doesn't really need to soak in.

You can just use a cheap old plastic injector like you'd get with a marinade bottle for a turkey injection or buy a regular one.

I think you'll be happy with the results.

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PostPosted: Mon Apr 24, 2017 10:14 am 
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Dr. Kenneth Noisewater wrote:
I'd suggest next time using an injector instead of a brine. Depending on the size of the shoulder, the brine isn't going to penetrate through the meat as well and the injector can be done pretty closely to the time you throw it on. It doesn't really need to soak in.

You can just use a cheap old plastic injector like you'd get with a marinade bottle for a turkey injection or buy a regular one.

I think you'll be happy with the results.

:salut:

I think I actually have an injector kit that we got for a wedding gift....

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IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.


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PostPosted: Fri Sep 15, 2017 12:33 pm 
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I will be smoking 2 14lb briskets and roasting a 75lb pig tomorrow for my daughters baptism.

Bought a shitload of oak, apple, cherry and hickory logs. I will be using oak and apple on the open pit for the hog and cherry and hickory for the brisket.

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PostPosted: Fri Sep 15, 2017 12:38 pm 
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