gregintenn

A subject as serious as gravy probably deserves it's own thread, if not it's own sub forum.

Yeah, your right. I was afraid if I mentioned white gravy, I'd be labeled a racist. ALL gravy matters!

Dang right!!!!!!

Actually, yes I do. I've found very little waterborne food I don't like.

It ain't blood, dammit!!!!!!!!!!!! It's meat juices. A while back at a restaurant, The waitress asked if I needed steak sauce for my filet mignon. I politely told her "I sure hope not".

Just when you think you know a fella!

They don't get hot enough to burn off all the grease and food residue like a grill. I would expect the inside to get all molded and funky if you didn't clean it. https://heygrillhey.com/simple-smoked-pulled-pork/ Here's what I did in case anyone wants to try it. I don't know how you could improve on it, but I guess individual tastes may vary. https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/ ^^^and the rub.

The other half is cleaning the greasy s.o.b. up after it finally cools.

Yeah....that's what I have and how it works. Thanks to everyone for the suggestions. This made some awesome pulled pork!!!!!!!

I do need the thermometer. I have an old school probe thermometer, but I like the idea of the wireless one. I'm not sure the thermometer on my smoker is accurate. I started on 225, and soon bumped it up to 235 to actually get some smoke. After 16 hours, the internal; temp of the roast was only in the 160s. I wrapped it in foil and put it in the oven for 4 more hours at 250 to bring the internal temp up to 200. This seems to take more time that what I usually have available.

My hammer doesn't have an electronic controller or Iphone ap, so the kids are out.

Smoked paprika is something I've never heard of until today, but it has to be the secret of master smokers everywhere!

I may screw this up yet, but dang it smells good!!!!!!!!!!!!!!!!!!!!!!!!!!

I just picked up a truckload of hickory limbs out of the yard after the storm last night. I wish I knew an easy way to turn them into chips ( I don't have a wood chipper).

I picked up a 7 lb butt roast, and a rack of ribs. I also got the ingredients for a rub I found online. The ribs are already seasoned. I put the rub on the roast, and am about to throw it all on the smoker once it finishes the initial curing process. Will let you all know how it turns out.

If the rest of the bunch don't quit the constant robocalls, He may get my vote.

I expect other grocers do the same. Ask in the meat dept.

Piggly Wiggly here has a reduced section in the meat department's freezer. We often find steaks there at greatly reduced price. I don't know if you are familiar with the term "aged beef", but it is a big selling point at high dollar restaurants. It turns out that these steaks that have aged in the grocer's cooler are usually better and more tender than the fresh cut steaks in the other cooler that people pay top dollar for.

Thanks. It's like, "Here's your birthday present....now cook us sumptin!!"

This is an electric smoker.

Thanks....I think.

That sounds like a lot of fun. Where do you find the time?

Let's hear some recipes please.

Did Coonrippy Brown pass away?

That would be the point of catastrophic care medical insurance. Does you auto insurance pay for brakes, oil changes, tires, etc.?