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  • Is Herberts Meats in Pensacola? If so, where?
  • I haven't eaten at the one here in Pensacola, but I have eaten at the Crab Trap in Orange Beach, AL. It wasn't bad.
  • Welcome to Pensacola! What did you think of Joe Patti's? We'll head over there and pick up a couple of pounds of shrimp and just have them steam them there. They have two options, steamed regular or spicy and we always get the spicy. Then we jus…
  • I love Sonny's Sweet BBQ sauce. I get mine from Sam's Club. I wish they had their Smokin' Sauce too.
    in Pulled Pork Comment by Tuck March 2009
  • Those look good. I love doing ribs on my Egg. I think my next smoke is going to be a brisket though. Where'd you get your XL? I live in Pace and got my Large last year over in Gulf Breeze at Majors Home Improvement.
    in My first Ribs Comment by Tuck March 2009
  • cute papillon. We have 3 of those. That ribeye looked good too.
  • We get a lot of grouper around here, in the panhandle of Florida. I'm going to have to try this soon.
  • I'm usually very generous with my rub and my bark usually turns out pretty good.
  • I have not seared my brisket but I have read about the SmokeyOkie method to cooking brisket that involves searing. Here are some links detailing how its done. The first one includes pictures. …
  • I saw that yesterday. I put my name in the hat for all 3 nights. Maybe I'll get lucky.
  • Assuming 24lbs of brisket will lose 40% weight, that will be enough for 57 people to each have 4oz of meat. Will 4oz per person be enough?
  • Here's a similar version - I've made both versions and they are both very good. DUTCH'S WICKED BAKED BEANS (Beans that will even make Chili Heads happy) 6-8 strips of bacon cut into 1/2 inch squares 1/2 Medium onion, diced 1/2 Bell pepper, …
  • Try beer. IIRC, Caspacin(sp?) is alcohol soluble.
  • The reason people are hesitant to give you a time is every piece of meat is different. One 8lb butt might take 8 hours to cook or 16 hours to cook. Generally, brisket and butts take 1-2 hours/lb. Spare Ribs are about 5-6 hours. Baby Backs are 4-…
  • I usually keep an oven thermometer on the grate when doing low and slow cooks, because of the variance between the dome and the grate. But I usually see the reverse of what you saw. My grate temps are lower than my dome temps.
  • I read today someone thought the black stuff on the butt was burnt pork and threw it away. BBQ'ers call it the bark. To me, thats the best part. Hopefully you have a remote thermometer. It makes egging butts real easy, cause you don't have t…
  • I may have to pick up a bag of Cowboy lump. Sometimes, my wife complains that everything we eat has a smoke flavor. Thanks!
  • That looks tasty. What is that dipping sauce?
  • You could always make a batch of chili with that brisket.
  • That's a great video Phil. That camera is amazing. I just did ribs this weekend too. I got to try foiling with honey and brown sugar. I usually just do the apple juice when I foil but that looked good.
  • I just built my table on saturday. I still need to sand it and apply the varnish. I'm bought a marine grade varnish. I hope it will last a good while.
  • I have not cooked Jambalaya on my egg but here's a good Chicken and Sausage Jambalaya recipe for ya'll. 1 pound Andouille sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick 1 pound boneless skinless chicken thigh meat …
    in Jambalaya Comment by Tuck April 2008
  • If you don't like it on the left, just turn the table around and its on the right.
  • The Boston Butt comes from the shoulder. Your temps and times look correct though. If you are planning on pulling, I'd go for an internal temp of 200-205.
  • When I made my stuffed tenderloin, I looked all over Walmart and Albertsons trying to find butcher's twine and when I asked people they just looked at me funny. I ended up wrapping up my tenderloin with bacon. Where would I find the butcher's tw…
  • That video looked great! Thanks for sharing!
  • Looking good. What part of LA do you live in? I just moved from Daphne to Pcola.
    in Ist Butt Cook Comment by Tuck April 2008
  • I just recently picked that book up. Its a pretty good read. I'm not sure where to get Apple wood in my area (Pensacola, FL). The store where I got my Egg had cherry and maple chips but no apple chips.
  • Oct 17-18th in Tucker, Georgia
  • A Gulf Coast Eggfest would be fun! Oh and I love your table. I've become a Saints fan since I moved down to the Gulf Coast. I'm interested in how you did the tile work on your table. I'm planning on trying to make a table later this month.
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