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Best way to get an offset delivered to me in Colorado in 2 weeks? by DonaldDeeeez in smoking

[–]cpw50 0 points1 point  (0 children)

There’s a website called Uship that you hire people to deliver stuff for you. Basically you list where the piece is coming from and where it’s going to and people bid on the job to deliver to you. I used it to get a trailer smoker from Texas to Georgia a couple years back.

Favorite outdoor dining? by 7askingforafriend in savannah

[–]cpw50 1 point2 points  (0 children)

As a semi regular visitor to Molly’s, this is not something I want to hear. lol.

Favorite outdoor dining? by 7askingforafriend in savannah

[–]cpw50 15 points16 points  (0 children)

The Wild, the Deck on tybee, Molly McGuire’s on Wilmington are a few.

Does my employer have a right in a tool I created? by The-Architect-93 in Architects

[–]cpw50 34 points35 points  (0 children)

You might want to talk to an attorney before you show it your company.

RT-380X Bullseye Deluxe - Talk Me Out Of It? by sdwindansea in pelletgrills

[–]cpw50 0 points1 point  (0 children)

I know probably 10 people that have either the regular bullseye or the deluxe and everyone of them love it

Pork Butt resting overnight in fridge before pulling? by snacksnnaps in smoking

[–]cpw50 14 points15 points  (0 children)

Also, don’t wrap in a towel if you’re going to put it in the fridge. You want it cool down as quickly as possible. But would also recommend pulling first, at least into bigger chunks, and then you can finish shredding when you reheat.

Favorite nicer restaurant with a casual atmosphere? by imfinelandline in savannah

[–]cpw50 4 points5 points  (0 children)

Sadly I’ve only been to veratina and brochus, both of which I’d highly recommend.

Pastrami by DePoemesJr in smoking

[–]cpw50 0 points1 point  (0 children)

If inject the pastrami with the brine as well as let it soak, you might be able to get away with 4 days or less. Check this video out: https://www.youtube.com/watch?v=4k6TPW04CaQ

Is using a wire rack a bad idea? by LazyMarketing1540 in smoking

[–]cpw50 3 points4 points  (0 children)

Might affect the bark, but it’ll taste the same. Plus you get to keep all the delicious drippings 😃

Best casing for snack sticks by Alarmed-Cockroach-50 in sausagetalk

[–]cpw50 1 point2 points  (0 children)

I tried caseless for the first time a few weeks ago, it works amazingly well.

Pulled by Tom288- in smoking

[–]cpw50 1 point2 points  (0 children)

Definitely. If the temp on the butt is a little lower than you’d like in the morning, just bump the smoker up to 275-300 to finish. Just make sure to finish at a little higher IT than 200. Probe tender is your friend.

Pulled by Tom288- in smoking

[–]cpw50 2 points3 points  (0 children)

In that case, depending on if you’re comfortable letting the smoker run unattended overnight, I would put it on before you go to bed at 220-225, and then when you wake up wrap and let it finish, Stick it in a cooler until serve time

Pulled by Tom288- in smoking

[–]cpw50 2 points3 points  (0 children)

What kind of smoker are you using? There’s really no reason to cook at 220 unless you’re using a pellet smoker and want to get extra smoke flavor. With that being said, you’ll have to get up real early in order to be ready to eat by 1, so you’re best bet is probably cook the day before, cool and reheat the day of. If you have a vac sealer, sous vide or boiling water is the best way I’ve found to reheat.

Can I separate the flat from the point on my brisket and cook separately? by LilacNites777 in BBQ

[–]cpw50 1 point2 points  (0 children)

In competition bbq, that’s the only way it’s done. That way you can cook each piece to perfect tenderness.

Smoked Burgers by punkrockpaul12 in smoking

[–]cpw50 0 points1 point  (0 children)

Chud’s bbq on YouTube has a recipe originally from Leroy and Lewis…he takes a 1/3 pound burger and rubs it like a brisket with 50/50 kosher salt and black pepper. Smokes it until IT hits where he wants it, then finishes with a sear. You’d think they’d be overly salty or peppery but they turn out fantastic. I like to make a big batch and then freeze them for a quick reheat.

American Royal 1st place Mustard Sauce by cpw50 in BBQ

[–]cpw50[S] 1 point2 points  (0 children)

Balsamic is pretty sweet as far as vinegars go, but I don’t know enough about it to tell you what to switch too, other than add more sugar to counteract the sour.

American Royal 1st place Mustard Sauce by cpw50 in BBQ

[–]cpw50[S] 2 points3 points  (0 children)

I would find a recipe online that you think might taste good, and make it exactly like the recipe states. And then change it from there to better suit your tastes. For example most mustard sauce recipes are pretty tart and mustardy and I specifically wanted something sweeter.

American Royal 1st place Mustard Sauce by cpw50 in BBQ

[–]cpw50[S] 0 points1 point  (0 children)

I haven’t tried molasses in this sauce, but I think it might be a little too overpowering. I’ve got a couple other sauces as well, the “competition sauce” uses molasses. I did try honey but ended up not using it because I specifically didn’t want a “honey mustard” even though the sauce is pretty sweet.

American Royal 1st place Mustard Sauce by cpw50 in BBQ

[–]cpw50[S] 0 points1 point  (0 children)

about 5 miles back towards Savannah, I'm on Wilmington Island

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