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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Smoking pork the NC way

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  • mountainsmoker
    Club Member
    • Jun 2019
    • 1233
    • Bryson City, NC

    Top | #1

    Smoking pork the NC way

    When I first posted this I was asked for pictures by our recipe guru. So here goes:

    This is the last of the Berkshire/Duroc blend that my neighbor and I raised free range from piglets.

    Click image for larger version

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    Before removing the fatcap it was 7.2 pounds After removing all but a thin layer it was 6.215lbs.

    This it with my rub on it at 3PM Click image for larger version

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    It has been fully covered with rub wrapped in foil and gone back into the fridge to let the salt do its thing and the other herbs and spices there thing. You can see the fat I removed sitting beside it. It was pure white almost not worth throwing away but could have used in making lard.

    Well ya'll have a happy 4th and enjoy what ever ya cook.






  • Troutman
    Member Recipe Director
    • Aug 2017
    • 6257
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
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      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    Top | #2
    That is a nice looking shoulder roast.

    Comment


    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      Yep Troutman the slaughterhouse labeled it Pork Butt. It is delicious meat. You are the one that asked for the pictures for my recipes so will go on with them tomorrow.
  • droopie69
    Charter Member
    • May 2015
    • 172
    • Cordova, TN

    Top | #3
    Making my mouth water! I just threw a butt on the smoker myself!!! Can't wait until 6 tonight!

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1233
      • Bryson City, NC

      Top | #4
      Well the wife and I have finished eating the butt and it couldn't have been better. Put it on at right 9 am. Click image for larger version

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      Started with Hickory chunks alternated with apple every hour on my Smokenator. At 4 PM where I had my ThermaPro 732 probe it read 195 so I checked all over and found an area that was only 173 so put the ThermaPro into that area and in in an other 2 hours all areas were up to 195-205. Click image for larger version

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      If you notice the meat probe instead of being in the side is through the top. Now for the wrap we were not going to be eating for an hour so wrapped in foil and a towel. That held the temp at 175. Click image for larger version

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      Outside temp was nearly 90 or I might have thrown it in a cooler.

      An hour later and ready for dinner started some corn on the gasser in there husks. Started pulling the pork. Click image for larger version

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      Bark still crisp little fat left. This Berkshire/Duroc is delicious. I made my western NC sauce but forgot to take a picture of it before I used most of it.

      I hope all of you had a happy 4th of July with your families and loved ones. And you all cooked some good Q.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 8117
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
          Weber SJS DE Code (FREE) 'Lil' Helper'
          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
          Multiple steels, from all over the planet
          Crock sticks
          Diamond stones, various
          Lansky Sharpening System

          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        Top | #5
        How do I love this post? lemme count th ways!
        Pork Butt
        Duroc, no less
        Meteor bark (mandatory, imo)
        Sweet corn, on th side
        Extry Kudos fer usin th Smokenator, ain't seen one in a spell...

        Would love to hear alla bout yer rub(s), Brother, if yer amenable to sharin...(If it's Secret, or Proprietary, well, Sir, that's jus fine as well.) Totally Yer call, there...

        As I'm sure ya can search out, hereabouts, pic 4 looks jus like I like to pull my PBs off at, barkalicious heavenly joy!

        All in all, Really Nice Job, sez I...

        Comment


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Mr. Bones Thank you for your kind words. I will be glad to post the rub recipe. I don't have it in front of me right now so will post it for you tomorrow. Like all things here in the mountains we keep it pretty simple as I recall it only has 6 or 7 ingredients if that many. I also don't mess with wrapping my butts, I like that bark. With the Berkshire/Duroc the cook at 260-275 went straight through the stall.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Cool Beans, Brother, an many thanks, in advance!
          Gonna go deal with what is most likely a Veteran's favourite night...
      • Donw
        Club Member
        • Jul 2017
        • 1930

        Top | #6
        To be honest I’m still not sure how to take you, but you sure can cook and that is means a lot with me. We can all disagree on the minutiae but it is the results that counts.

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1233
          • Bryson City, NC

          Top | #7
          Donw yeah I have not been the most cheerful guy to start out on this forum and I apologize for that. I am an old codger and am pretty set in my ways and just don't like some of these new fangled things. So I will keep my opinions to myself in the future. I have had all sorts of smokers and enjoyed learning how to use them. But I'm retired and back to my Weber and a gasser. God bless and hope you had a great 4th. Tom

          Comment


          • pkadare
            pkadare commented
            Editing a comment
            Opinions are never a problem, the method used to express them however...
        • klflowers
          Club Member
          • Sep 2015
          • 1951
          • Tennessee

          Top | #8
          All us old codgers are set in our ways and pretty sure our ways are the right ways. Your way of doing that pork looks like a right way to me!

          Comment

          • mountainsmoker
            Club Member
            • Jun 2019
            • 1233
            • Bryson City, NC

            Top | #9
            Here you go Mr. Bones as promised simple. I must credit the Jamison's for the bulk of this recipe.

            3 TBS Course ground black pepper
            3 TBS Demerara sugar or light or dark brown sugar, your choice I use demerara. The crystals are slightly larger and don't you don't get the burn't taste you can from regular of brown sugars.
            3 TBS Good Paprika
            2 TBS Morton Kosher Salt
            1 tsp Cayenne, This amount is yours to play with like it hotter add more, like less heat leave out some.

            One option I use sometimes is a 1/2 tsp of thyme, more on grocery butts than good Heritage pork.

            Smoke at 260-275 This will take you straight thru the stall. My 6.2 lb butt was on at 9AM and off at 5PM a straight temp raise from 47 to 195.

            Good pork doesn't need a lot in my opinion, which is why I love this simple rub.

            I try to get the rub on by mid-afternoon the day before your going to be eating for dinner, so the salt has plenty of time to do its thing and brine it and the sugar and other thins can form a crust so you will get a start on a good bark. Remove any skin also before the rub. I wrap in foil after getting it good and covered.

            I think I have remembered everything but feel free to ask questions.

            Hope ya all have a good week end.
            Last edited by mountainsmoker; July 5th, 2019, 01:54 PM.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Many thanks fer sharin this with us, Amigo...
          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 8117
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            Top | #10
            Mornin, mountainsmoker !
            Wanted to show ya how very similar our butts look, lol, as I mentioned above ...
            Here's one I found... It was a regular ol Hormel Always Tender, nuthin fancy, an caught em fer ¢99 / lb. ...probly goes without sayin, I stocked up my deep freeze, an a few of my neighbours, as well...

            Even my Cuz liked it, High Praise, indeed...
            Have a great Sunday, Amigo! Keep th Thin Blue rollin, there in th mountains!

            Lookin forward to more of yer cooks!

            Comment

            • mountainsmoker
              Club Member
              • Jun 2019
              • 1233
              • Bryson City, NC

              Top | #11
              That is a fine looking piece of pork also, guy. This will be my next cook. He actually walked on my concrete patio between the post and house, my Weber Kettle is also left of the post. Click image for larger version  Name:	IMG_0717.JPG Views:	1 Size:	310.2 KB ID:	709143

              Unfortunately the hunter I told about him, didn't give me any of the meat. But a bear that big is sort of a tough one.

              Happy smoking guy.

              Comment

              Announcement

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              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

              This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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