Recent content by Fusorfodder

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I can't believe I've been in Frederick for 5 years now, and I never have happened to get a CO2 fill up here. The last one I needed I happened to be down in MoCo and did it there. I know there must be FOAM members watching here, where should I go to get fills? I'm dealing with 5lb tanks and...

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It was a bit on the dry side, but the flavor and texture were ok. Not as good as one of the butts we usually do, but we were pleased with how it came out after the time in the freezer. After adding some vinegar sauce, the dryness issue all but disappeared.

I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.

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Probably has a lot to do with #4902 :ban:

Good call on fajitas, SWMBO is on low carb but these would certainly be delicious without the tortilla. I've got a grill pan, but on an electric stove it just takes too long without enough radiant heat. And Puckhead - as I understand it, the salt draws out some of the moisture which...

Alright, I'm in an apartment so no grill for me, but here's how I've been doing steaks. Pull steak out of fridge a half hour early, lightly pat with a paper towel to get extra juices up. Sprinkle each side with some kosher salt and some fresh ground pepper. Wait half hour While waiting...

I have had awesome success with vacuum sealed bags of pulled pork tossed in a pot of water and treated like a boil-in bag. The main difference is that the bark is all soft, but no real way to avoid it. The flavor is all there and the aroma fills the kitchen as soon as the bag is cut open...