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vcyjr60

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About vcyjr60

  • Birthday 12/27/1960

Profile Information

  • Gender
    Male
  • Location:
    Central KY
  1. I'm using a Lodge Pizza pan now after the aluminum deep dish pan from Nordicware on my Akorn. Don't need the 7441 when I do this and seems to hold temps steadier.
  2. I've got a Rival that the in-laws gave me years ago for Christmas. Works great on pork loins, eye of rounds, and the like. Looks like this:
  3. I use the deep dish pizza pan (aluminum) from WM. I've been thinking about adding ceramic briquettes for a gas grill to the pan then adding foil to the top for longer cooks. Any opinions?
  4. For cheap firepit weenies, I tried the Kroger Harvest Farm bulk pack, and they're not half bad for a cheaper hot dog...
  5. TN-Martin is a pretty good OVC team that any SEC team should handle easily. Ohio U comes next week. They were a bowl team last year, and will be a step up in competition. We'll see where UK is at then before the Cats go to Gainesville to play the Gators in week #3. I'LL be thrilled with a 6 win season this year.
  6. Put a 3# beef shoulder roast, a 3.5 # pork loin roast,and a 2# bologna chub on around 7:30 AM. Beef rubbed with Lawry's, black pepper, onion powder, garlic powder, NM chili powder, and cumin, the pork and bologna with Sweet Rub O' Mine. The Akorn held tight at 275 with lump and pecan chips. Went 2.5 hrs, and everything probed tender. Pulled off Akorn, and wrapped in foil, placed in oven on warm for a couple of hrs. Will never do another chuck roast except for chili meat, the shoulder roast was very similar to brisket in taste and feel. The pork loin was also great. The bologna was chunke
  7. I've got to the point that I prefer the thin sliced pork loin for sandwiches when I smoke. I've been getting sliced pork shoulder steaks and smoking them for my shoulder fix. Use a good rub, smoke at about 275, mop with my Monroe Co KY dip (found in Recipe section), and you've got smoky pork goodness for sure.
  8. Cast Iron is slightly more durable than ceramic if dropped or toppled, but should be close concerning heat retention. It's American made, and it's way up there on the cool scale for a cast iron junkie like me. I gotta get back into gainful employment, and get the piggy bank replenished before I can get serious about this, but this would bump the Keg out of the way for my next upgrade.
  9. http://www.cooknkettle.com/ The Senior or Smoker model. They are distributed here in KY. Cast Iron Goodness!!!!!
  10. Hybrid of Eastern NC/Western NC/Monroe Co KY style for pork and chicken: MONROE CO DIP 2 C VINEGAR 1/4 C LARD 1/4 C BUTTER 1 TBSP BLK PEPPER 1 TBSP CAYENNE PEPPER 1/2 TBSP SALT HEAT, BLEND, KEEP WARM. ADD 1 CUP OF KETCHUP AND USE CIDER VINEGAR FOR NC/MONROE CO HYBRID DIP/SAUCE. MONROE CO DIP.txt
  11. For the KY folks, kinda HillBilly Jerk style... ALE 8 ONE/PINEAPPLE BBQ SAUCE 2 CANS DIET ALE8ONE 1 CAN CRUSHED PINEAPPLE 2 TBSP HONEY 2 TBSP SORGHUM 1 TBSP LAWRY'S SEASONED SALT 1 TBSP WHITE PEPPER 1 TBSP CHIPOTLE SEASONING 1 TBSP ONION POWDER 1 TBSP GARLIC POWDER 1 TBSP CUMIN 2 DSH SOY SAUCE 2 DSH HOT SAUCE REDUCE OVER MED LOW HEAT ALE 8 ONE PINEAPPLE BBQ SAUCE.txt
  12. For the NC folks: CHEERWINE BBQ SAUCE 2 CANS DT CHRWNE 1-1/2 C KTCHP 1/2-1 C CIDER VINEGAR 1 TBSP LAWRY'S SALT 1 TBSP BLK PEPPER 1 TBSP CHILI 1 TBSP CUMIN 1 TBSP ONION PWDR 1 TBSP GARLIC PWDR 1 TBSP HOT SAUCE OF CHOICE 2 DSH WORCESTERSHIRE 1 DSH LEMON JUICE CAN ADD CAYENNE OR RED PEPPER FLAKES IF MORE HEAT DESIRED REDUCE TO AT LEAST HALF OR DESIRED THICKNESS CHEERWINE BBQ SAUCE.txt
  13. No all-beef for me, thanks anyway, gots to have some pig in my hot dogs. Try Winter's out of Michigan with natural casings. I like 'em better than any of the Nathan's/HebNat or the other all beef dogs. If I'm feeding the grandkids and others around the firepit, I use Fischer's out of Louisville skinless...
  14. No pics, (camera with wife in TN), smoked 5 sliced pork shoulder steaks 1" thick over lump and Kingsford Hickory Smoker briquettes. I rubbed with Lambert's Sweet Rub O' Mine for 1-1/2 hrs. at appx 275 direct on my Akorn. I mopped every 30 minutes with the hybrid East NC/west NC/Monroe Co. KY dip. Turned out great, I might like these better than any other pork configuration. The dip recipe is as follows: 2 cups apple cider vinegar 1/2 cup ketchup 1/2 stick salted butter 1 tbsp lard 1 tbsp Lawry's Seasoned Salt 1 tbsp coarse black pepper 1 tbsp cayenne pepper 1 tbsp Tabasco Hea
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