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03-17-2012, 10:41 PM
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#101 | | I contribute to threads in the offtopic forum
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nice they didnt trim the fat cap! most of the grocery stores i see they trim all the fat already =/
i gotta call my meat place..i just hope prices haven't gone up too much since last year >.>
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03-18-2012, 02:09 PM
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#102 | | In RS I Trust
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Originally Posted by beatdownvictim  nice they didnt trim the fat cap! most of the grocery stores i see they trim all the fat already =/
i gotta call my meat place..i just hope prices haven't gone up too much since last year >.> | they have gone up about 20% sadly  | |
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03-25-2012, 07:05 AM
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#103 | | I contribute to threads in the offtopic forum
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well my cousin is in town, and i decided to do a packer and a pulled pork!
11.5lb packer and a 10lb pork butt bone in
going to try the hot and fast method that its getting alot more popular, instead of the normal low and slow! well i'm doing a hybrid, as I'm smoking at 225 for the first 2 hours then bumping it up to 325 until both are done! expecting to be done by 3pm(roughly) 7 hours in total 
Also was finally able to use this damn insulated blanket that I had sitting in my house for half a year
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03-25-2012, 11:18 AM
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#104 | | I contribute to threads in the offtopic forum
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update...my point on the brisket is reading at 171, pork butt is at 140...4.5 hours in, 3 more to go!
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Last edited by beatdownvictim; 03-25-2012 at 11:26 AM.
Reason: wrong readings
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03-25-2012, 01:49 PM
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#105 | | 2x Variable Nockenwellen Steuerung
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03-25-2012, 01:58 PM
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#106 | | I contribute to threads in the offtopic forum
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no more in Richmond? a week ago there was 6 left there
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03-25-2012, 03:33 PM
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#107 | | In RS I Trust
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The green egg is great, my dad has had one for 12yrs and works great.
Last night I did a 10lb pork butt bone in on my smoker for 13hrs and put rub it 48hrs before. I don't have any pics by by far that was the best one I have made to date!!
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03-25-2012, 07:35 PM
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#108 | | I contribute to threads in the offtopic forum
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so my Brisket was done by 2:30pm, I pulled it with an IT of 202 on the point, but my probe and tooth pick tests weren't really to my liking, not smooth like butter, but decided to just pull it and let it rest for a couple of hours. My pork butt was done by 3:45, pulled it off with an IT of 196.
The brisket was meh, it was decent but my previous low and slows were better..may try another hot and fast but if it turns out meh again i'll just stick to the over night smokes. The pulled pork was great, couldn't even tell that it was hot and fast cept for the bark formation wasn't as pronounced.   
and the brisket, with a hot and fast not much bark forms
I think i'll be smoking less this year..i really hate the clean up part heh
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Last edited by beatdownvictim; 03-25-2012 at 07:36 PM.
Reason: cleaning up the links
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03-27-2012, 10:12 PM
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#109 | | RS.net, where our google ads make absolutely no sense!
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Originally Posted by godwin | I bought mine at the Willingdon location. I think there are still a ton of them around the various costcos in the lower mainland. There were atleast 4 at the willingdon location just this past weekend.
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03-29-2012, 02:00 AM
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#110 | | 2x Variable Nockenwellen Steuerung
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I finally bought my Green Egg from Costco Bellingham.. it is 599.99
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03-29-2012, 07:17 AM
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#111 | | I contribute to threads in the offtopic forum
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what size? medium?
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03-29-2012, 05:33 PM
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#112 | | RS.net, where our google ads make absolutely no sense!
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Originally Posted by beatdownvictim what size? medium? | The one at costco in the states is medium size.
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03-29-2012, 06:23 PM
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#113 | | I contribute to threads in the offtopic forum
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has anyone found a good place for lump? my brother is having a hard time finding good lump for his BGE, should just send him to states and buy some lump from there..seemingly a larger choice of lump there then up here.
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03-29-2012, 09:16 PM
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#114 | | My bookmarks are Reddit and REVscene, in that order
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What is lump?
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04-01-2012, 12:42 PM
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#115 | | In RS I Trust
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Originally Posted by beatdownvictim has anyone found a good place for lump? my brother is having a hard time finding good lump for his BGE, should just send him to states and buy some lump from there..seemingly a larger choice of lump there then up here. | Try Johnstones bbq's in north van. They should have a bunch of different kinds.
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04-06-2012, 03:43 PM
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#116 | | My dinner reheated before my turbo spooled
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my lumps my lumps my lumps my lumps.. .lovly lad y lumps....check i@!t out
hjahahaha
but really tho... doing pork butt in nthe morning  | |
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04-11-2012, 08:56 PM
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#117 | | My dinner reheated before my turbo spooled
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05-05-2012, 12:51 PM
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#118 | | My dinner reheated before my turbo spooled
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so, no one else smoking yet?
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05-05-2012, 01:08 PM
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#119 | | In RS I Trust
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I've already made a couple pork butts and I made bacon with a buddy as well | |
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05-05-2012, 01:10 PM
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#120 | | My dinner reheated before my turbo spooled
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Nice! Haha a buddy of mine made bacon but it was so good he ate it all before I could try any  | |
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07-08-2012, 08:52 PM
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#121 | | My dinner reheated before my turbo spooled
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smoked corn on the cob, coconut lime chicken and some chicken skewers. Super tasty.
on another note any one cold smoke stuff?
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07-15-2012, 05:01 AM
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#122 | | My dinner reheated before my turbo spooled
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Here we go..
12.4 pounder 
What it looks like now.. 
10 more to go...
turned out so tender and moist.  
Last edited by pintoBC_3sgte; 07-15-2012 at 09:13 PM.
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08-05-2012, 07:41 AM
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#123 | | My dinner reheated before my turbo spooled
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Lot to do today. In a fun (yet getting competitive) smoke off. Have a brisket on (since midnight) also doing duck breasts, scallops, large wild prawns, and ahi tuna, all which will be stupid quick to do. . Also did up some sauces with each item.
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08-15-2012, 09:07 AM
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#124 | | In RS I Trust
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WOW talk about impressive. I have only used my smoker once this year so far since I have been so busy on weekends. I've been really tempted to smoke cheese tho my buddy did and wow it tasted great. Give's me a great reason to go shopping in Bellingham at Costco as well  | |
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08-20-2012, 03:10 PM
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#125 | | In RS I Trust
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Less then a month away and I can't wait. Going for my 3rd year now BBQ On The Bypass | |
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