Recent content by Canyon Runner

Been a little under the weather lately so watching too much TV. Too much Diners, Drive Ins and Dives has made me hungry for a good burger or sandwich so decided to go check the freezer and see what was growing moss. I found a nice cap off round tip roast begging for attention. Rubbed her down...

The jury is back, good to great are the opinions, but all went back for a second helping and we're already looking forward to tomorrow's leftovers for lunch lol. Could have grilled the corn for another minute or two to get a bit more kissed by the flames but no complaints there either. Smoker...

Thanks Bigwheel, coming from you that is high praise indeed. I am about an hours drive North of Seattle. Not a Southerner nor a Yankee, suppose I am a Westerner! lol You know we all still fight injuns and ride horses to work on the ranch out in these parts, hell we got our first stop light last...

Food Porn She hit 200 at high noon and I foiled and put her in the cooler with a couple towels for 3.5 hours. Looked fantastic when I unwrapped her. Bone came out like it was in warm butter. Nice smoke and bark. Divided it into two and put a splash of BBQ sauce on one and mixed her up good...

Think I was burning the snot out of it as once I fired it up for the real deal I had ample smoke the first 10 minutes and then it settled into a nice leisurly Sunday walk. I put the butt on the middle rack at 2:30. Unfortunately my receiver doesn't communicate with my transmitter. I have tried...

I am 5 minutes into the seasoning of my new smoker. HOLY SMOKES BATMAN! I never had this much smoke on my grill unless something was burning! LOL Now I can see why some say you can't really smoke on a grill, there is no comparison to the amount of smoke I am getting off this MasterBuilt. I...

Take lots of pics StarWalt, I'd like to do a brisket next, good luck!

Trimmed the fat cap off, left everything else. Injected, rubbed and then wrapped tight in saran wrap and back in the fridge. Was all finished at 1PM so will leave her in til midnight or so and then take her out to warm up, hope to have her on the smoker by 2AM... oompappy was I supposed to...

I have read your wise words and also done some more research, think I will trim the fat cap off and leave the rest, and then smoke it that side down, sounds good in theory. Cooler and towels and newspaper all lined up, check. I bit the bullet and picked up this smoker, well paid for it with...

Picked up a beautiful butt tonight (honest honey, it's what these guys call the top half of the pork shoulder I swear!) weighing in at 7.92 lbs. My plan is trim as needed, could use some advice on this step or point me to an existing thread or video, inject with apple based marinade, could use a...

Wife just had me go to the store for odds and ends, damn meat department was actually squealing for me to come take a looksee...half of a bone in tenderloin, picnic thingy-ma-jig, whole hams...I'm gonna go do some more reading before I buy anything else! LOL:rolleyes:

You made me laugh bigweheel! LOL We like it when they just chase them by the fire and put em on the plate! LOL Seriously though it was done, but a bit tough, not bad at all though, I still think my dial therm is wrong, but the Maverick will be here soon. I see the FDA lowered their definition of...

Thanks bigwheel, I will give that a try next time. This time I just double wrapped it and put it back on for another hour or so and she hit 165, I pulled her and let her sit still wrapped on the cutting board for about 30 minutes. The wife and I both loved it so in the end all my trials and...

Wrap it and leave it on the grill at the same temp? nothing changes but wrapping it? Sorry, want to be sure I understand...

BBQ 225, roast at 140...hmmmm, was hoping to be eating soon, how much longer do you think?:confused: It does look good though! :D