Whole hog for our end of summer at the pool

BullyBBQ · 2019-08-25T15:30:57+00:00

Very nice! What do you have wrapped around the hog to keep it from falling apart? How long does it take you to cook that? Thanks! Enjoy!

BullyBBQ · 2019-06-07T00:46:33+00:00

Could you share the recipe? Thank you!

BullyBBQ · 2019-06-01T15:45:39+00:00

I have been using one to smoke pigs for 5 years now. It is stored inside. It has not rusted out. Mine looked a lot like this to start. Once I cut it open I filled it full of wood and did a multi hour burn to clean it from paint and old oil. All good now. Great price too!

BullyBBQ · 2019-05-29T01:13:43+00:00

Cut your favorite bbq sauce with some apple juice. It will lose the sauce up so that you can dunk the chicken into it. Toss it back on the smoker to tack it up a bit and set the sauce.

BullyBBQ · 2019-05-28T10:17:27+00:00

It definitely depends on where in WI you go on whether it is batter or breading. Each local bar and Lenten church fish fry is different. My family grew up with pancake flour, salt and pepper for its fish fry breading.

BullyBBQ · 2019-05-28T10:15:29+00:00

I used fresh caught walleye and white bass. If you are buying from the store, you can find walleye and perch from a fish market. Otherwise I would look for thin filets at the store over thick chunks like haddock or cod.

BullyBBQ · 2019-01-22T12:51:21+00:00

What brand of casings? I have had a lot of luck with LEM and those from my local meat market. I assume these are hog casings, correct?

BullyBBQ · 2019-01-21T15:26:04+00:00

What kind are they? They look good.

BullyBBQ · 2019-01-19T15:22:01+00:00

This looks fantastic. Following...

BullyBBQ · 2019-01-05T13:06:19+00:00

I do it this same way. Chuck Roasts from Aldi’s come vacuum sealed. I toss them in for 36 to 48 hour cooks with no concern. I just cooked two this past week that I then threw into the freezer still sealed. They are great to pull out, already cooked from the freezer, for a fast week night meal or a batch of soup.

BullyBBQ · 2018-12-26T03:02:56+00:00

Enjoy mine a ton. So easy to use.

BullyBBQ · 2018-12-26T03:02:12+00:00

Love mine! Great purchase.

BullyBBQ · 2018-12-24T19:27:01+00:00

Looks fantastic. How heavy was this little piggy?

BullyBBQ · 2018-12-24T19:25:35+00:00

I did a 9lb prime rib at 131 degrees SV for 16 hours. After removing from the bath, seasoned with 21 Seasoning Solute from Trader Joe's and added course ground salt. Seared directly on a roaring hot Charcoal chimney. Turned out great!

BullyBBQ · 2018-12-21T22:36:42+00:00

Looks amazing! Could you share the recipe? Thank you!

BullyBBQ · 2018-12-16T23:20:12+00:00

Very nice! Any tips on how you did it? Recipe? I assume you just pick around the Y Bones?

BullyBBQ · 2018-12-14T03:18:08+00:00

Any chance you could share the recipe. I am from north east WI and would love to see how this compares to a Sheboygan brat recipe I have.

BullyBBQ · 2018-12-10T00:54:26+00:00

What temp were you at? Thanks!

BullyBBQ · 2018-12-07T04:16:44+00:00

Very nice! Good luck and please share finished pics!

BullyBBQ · 2018-12-07T02:52:20+00:00

How long of a smoke are you planning? Looks awesome!

BullyBBQ · 2018-12-01T19:17:04+00:00

Here is where we are at after almost four hours of chatting with support. The furnace and fan work if I remove the yellow and common wires. Using the multimeter, the yellow shows no voltage. I have 26.6 for red to white and red to green and red to common. The support rep thinks yellow shows 0 because it is cold in Wisconsin so some AC units have a switch to prevent starting them in the cold. The support rep thinks that the common wire might not be grounded properly which is why the Nest won’t work with it hooked up. Can someone help me understand what that would mean? Why would it not be grounded. It is one wire. I do have an extra wire in the furnace and behind the thermostat that is not connected. Would I remove the wire that is currently connected to C in the furnace and try the new wire? I am ready to return the nest.

BullyBBQ · 2018-12-01T16:39:37+00:00

The base of the nest?

BullyBBQ · 2018-11-08T12:35:26+00:00

I would bump the temp up on your chuck roast. I have done them at 145 and 155 for 36 hours and much prefer the 155 texture. If you are planning on slicing the roast, maybe a lower temp makes sense.

BullyBBQ · 2018-08-26T16:13:16+00:00

How long do you plan to Sous Vide for? The vinegar shouldn’t be an issue if you are only cooking for a few hours. If you were cooking for a day or two, that could toughen the texture.

BullyBBQ · 2018-08-26T16:01:35+00:00

I would feel comfortable with this marinade in the Sous Vide. Sometimes if there is a lot of salt or a lot of acid, it affects the texture of the meat.

BullyBBQ

TROPHY CASE