Pikeslayer8

Thanks Chris, that's really funny. You are so right about over-saucing the meat. When I was working on the sauces, I just thought that I would just serve it on-side. After my test pork, I changed my mind. Also very interesting that Canadians aren't accustomed to having coleslaw on there pulled pork. I just gotta say, try it ya might like it. I feel that the slaw is extra good on smoked pork.

I did a pulled pork cookout this past weekend. I thought that it turned out great. I smoked 30# of pork shoulder. First, I washed the pork well. Then I applied my homemade rub all over. On the Egg in a large rack for smoking. 14 hours later, I took it off I double wrapped in foil and put it in a cooler to rest for another hour or so. Even made myself a foil hat, shiny side out. After all that, I unwrapped the foil and pulled all the pork and worked on sauces. I started with making a North Carolina sauce that I regularly make for this. It consists of white vinegar, cider vinegar, salt, cayenne pepper and brown sugar. I thought that I could do better so I made a Memphis BBQ sauce consisting of a lot of ketchup and cheap store bought bbq sauce, lots of onion, minced fresh garlic, red wine vinegar and brown sugar. I began testing these sauces on pork and I thought that they were OK but when I tried them together, man that was a winner. So I combined both sauces and yep it was good. I now call this concoction Colorado Sauce! I only put coleslaw on just two of my sandwiches for the picture. After, I put slaw on the third. Thanks for watchin!

“Space, the final frontier. These are the voyages of the starship Enterprise. Her five-year mission: to explore strange new worlds, to seek out new life and new civilizations, to boldly go where no man has gone before.”

Plum, yea Plum I like that. Thanks Sled.

I prefer maroon. Thanks http://www.fishinglocker.com/

My box is geared for "on the go". It is called "The Fishing Locker". I can stash a couple of 2 piece rods in the center. I keep my plastics and odd shaped stuff on this side. 6 trays

Billy Bob doesn't mince words. I agree wholeheartedly with him! It's the exact same issue on Millie Lacs. Same fingers getting pointed at all the same parties. In today's politically correct climate, it seems that our politicians keep the hands-off approaches by journalists, and the conservation community. And there's the modern separate-and-unequal race politics - central to the new tribal "sovereignty" - that celebrates differences instead of commonalities.

Thanks, I know that I'd love to see them. How was the party? With 3-4 pounds left over, I'm guessin pretty dang good.

Thanks Mike, I was torn weather to do 3-2-1 or the method you described earlier. They looked as well. I did compare my rub recipe with yours and the only differences were that I have coriander and cinnamon included. So not much difference.

So after all this rib-talk, I decided yesterday to make some using the 3-2-1 method. Pulled membrane and slapped on some of my rub. Threw em on the egg at 240* after 3 hours I pulled em off to be wrapped in foil Used some cold bacon grease and dark brown sugar on both sides of the ribs and about a 1/4 cup apple juice and wrapped up secure in foil. Back on the egg for another 2 hours. Took off the foil and put em back on for another hour. I could tell at this point that they would be tender. 1 hour later, I pulled em off and foundered.

Lolol Gotta admire your gumption.

Beauty Rub. Mine is about the same but I've got cayenne pepper in it as well. :clapping:

3-2-1 method Before putting your ribs in the brine, pull off the membrane on the boneside.Your brine is solid but don't be afraid to add more than 4 cups of water. Make sure they are covered completely.I would go with the hickory or mesquite but I am a fan of hickory. After pulling the ribs out of the brine, wash clean and dry off. I then apply a dry rub and liberally apply to both sides. One thing that I like to do is to slather prepared mustard on. Yes, plain yellow mustard. Put on your smoker @ 220* for about 3-4 hours. Pull your ribs off and wrap them in aluminum foil and back in the smoker for another couple of hours. Pull em back off and unwrap the foil off. (The foil process really makes them tender) Back on the smoker for another hour. At this point you can add sauce if you wish. Yummy

Enjoyed it. Love the idea of scattered bodies on a Road Gravy hangover.

Johnnyb, I'm so happy for you on your new work situation. Having your wife home to take care of the kids is truly invaluable. Good luck on your trip to Gull. I just love your fish pose. Lolololol. Nice golden walleye!

Head Hunter is correct in the heat control aspect. Get one, you wont regret it. Yea, Grimsbylander, if you can find a demo, jump all over it. Cosco and Lowes here in the states have been selling knockoff versions. I don't see much if any difference. Small gathering lol. I'd hate to see how much pork you'd need for a big ole Head Hunter blowout. Sure would like to see some pictures on how your brother does it. I will be doing a smaller scale pulled pork cook next weekend as well. I do a North Carolina sauce that has plenty of kick I am so with ya.

Man O Man, what a special time you had with your beautiful family. Sorry bout the thumb, that had to of hurt.

Way to go Tyler! Love those gut shots.

Very cool Dave! Thanks for the science lesson.

Yea, go to the golf course and try it on the 18th green. I don't think anybody would mind.

Nice cooking form!

I have only one experience with tipping a guide in which I failed miserably. I was on my honeymoon trip to Shikag with Northern Wilderness outfitters and set the trip up for no guide. I was on my honeymoon after all and I did not want a third party in my boat, after all, you never know, a guy in my shoes just might get lucky. Well, I arrive at the lodge and as I'm deplaning, a Indian guide came up to me and says " Hi, my name is Hat and I will be your guide". I was taken aback a bit and I replied, "Sorry Hat, I set my trip up with no guide. Did nobody tell you?" Well ole Hat turned on a dime and left in a huff. I should have at this point tipped the man for he now has to wait for the next load of fishermen to guide. I find out later in the week by another guide that he spent the time getting drunk off by himself. This was 21 years ago and I still regret it. My point is that you only have one chance sometimes, better make the best of it. To this day I feel bad that I wasn't better prepared for that moment in time. When you are on a special trip my policy is to over tip. Tip the pilot. Tip the fillet guys. Tip the people in the lodge. Tip the people running the lodge. Don't come back home with regrets. A few bucks here and there don't really matter in the grand scheme of things. Have a great trip and I think it is customary to tip guides somewhere between 60-100 per day.

If you have any walnut trees or access to, here is a great option for harvesting your own.

vtbass, At my old restaurant, I had 4 BGE's in which to do my thing. My brother was the one who turned me on to these back in 2004. I became the Grillmaster at the restaurant and people really liked what I made. The restaurant had problems, but quality of the food was not one of them. I made a different special for each day of the week as well as certain items like Beer Can Chicken and freshly grilled lamb daily. I say all of this just to point out that I do know what I'm talking about as pertaining to using a Big Green Egg or other kamodo ( derived from an ancient clay cooking device known as a "kamado") style grills. I do not have much experience on gas grills other than when I'm in fishcamp. I do know that as long as I have a back patio, and I can grill, it will be a BGE. I feel that strongly about it. These types of grill/smokers work in 3 different manners making them the most versatile barbecue or outdoor cooking product on the market. You can grill and sear the perfect steaks, chops and burgers at high temps. up to 750* F. You can use it more like an oven and bake chickens, roasts, and even pizza at mid range temps. It retains heat and moisture so foods just don't dry out. And you can use them as a smoker at very low temps. Man, I tell ya, pulled pork made on this thing is a sight to behold. I put on a pork shoulder and set the temp at about 220* and 18 hours later, pure delectibilty. There are tremendous pros to having a Big Green Egg. Also some cons. First, they are expensive, about 700$ just for the grill itself. If ya do it right, they will hit ya for another 300 in accessories. Mostly comes from a cart or nest to hold it safely as they can get broke being they are made from ceramic. As far as lighting them, first you must use the course lump charcoal. I put a cardboard fire starter in it and in 5-10 minutes it's ready, maybe less. Not really a factor, go get a beer.

Hey Chris, I thought that I would pass on my restaurant's pesto recipes. (Of course, I possess all the recipes now) Bear with me as this was as restaurant recipe and was somewhat vague. Damn cooks anyway. Basil pesto You need a big sack of fresh basil (2 gal bag stuffed) De-Stem the basil In a large container, combine: 2 1/2 cups Oil 2 1/2 cups Parmesan cheese 1/4 cup white wine 1/2 TB Salt 1/4 TB Sugar 1/4 cup minced Garlic In food processor chop: De-stemed Basil 1 cup Pine Nuts Add to the Oil mixture and stir well Add enough oil to the top of the pesto to prevent browning Refrigerate Sundried Tomato Pesto Repeat Basil Pesto recipe substituting 2 cups soaked sundried tomatoes instead of fresh basil. Among other things, my favorite was to use these pestos as a pizza sauce. Using it to cook salmon sounds dynamite.