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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
No this isn't about Rempe.

It's in the mid 70's today and tomorrow, so I dusted off
the wsm (haven't done butts since September) and loaded
4 of em on.


 
anybody used this hickory Kingsford?

I'm out of hickory, and I like to blend woods with hickory,
so I'm using some cherry chunks with it.
 
Captain Morgan said:
anybody used this hickory Kingsford?

I'm out of hickory, and I like to blend woods with hickory,
so I'm using some cherry chunks with it.

I love the stuff. Been using it in the Chubby and Stumps since it first came out. Mellow and burns the same amount of time. I used that mesquite stuff before and I like the hickory better.
 
wow, I've never used the mesquite....I think I tried some chips back in the late 50's and didn't like it...think it was Uncle Bigwheel who said it
was all a big Texas scam....something about no other use for it, it grew
all over Texas, so they told everyone it was good smoking wood.

Might be good for grilling beef.
 
Yep fast grilling with mesquite. Burn some down to coals and then shovel them into a park type grill for a very hot searing machine. South Texas deer camp favorite for bacon wrapped quail breasts with jalapenos and cheese for snacks. Then throw on the big azz steak and sear it. You can melt glass in one of those coal beds.
 
Captain Morgan said:
I'm up, you're not!

Ahahahahahaha!

sleep away, you no barbecue-havin bastards!










so if no one's up, guess I'll go to bed.
I've been up with the hams.....
Dont' forget the finished pics
 
18 hours later, these butts were quivering like a bowl full of
jelly......wrapped and in the cool to rest for about 5 beers or so.





wrapped and in the cooler



pitmasters favorite....I go fat cap down....it leaves incredible crispy
chewy remnants that burn your fingers while pulling em off, but you
can't stop eating em.....this is also why I season my fat cap a little, just for this moment.
 

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