Booty Call: A Tale of Two Butts – Matt’s Cook

While Mark prepped his Green Mountain for his pork shoulder smoking experience, I was doing the same on the south side of town.  My method of cook would be my trusty Masterbuilt electric smoker.  As Mark mentioned in his post, we got the meat from the same butcher on the same day.  We were even able to get pretty similar size cuts (about 5 lbs. … Continue reading Booty Call: A Tale of Two Butts – Matt’s Cook

Memorial Day Ribs

This post isn’t much of a how-to, but rather a post to document my latest baby back ribs cook. May 28, 2018 Meat: Meaty baby back pork loins Rub: Smokey Rub-inson enriched with a extra granulated garlic, dark brown sugar, and kosher salt Brine Time: 10 hours Cook Time: 6 hours Final Internal Temp: 195-200°F Temperature: 225°F Smoker: GMG Jim Bowie Wood: Pit Boss Competition … Continue reading Memorial Day Ribs

Grilling on the GMG: Italian Sausage

People often ask if a pellet smoker can replace their everyday propane grill. I also wondered this when I was making my decision to purchase one, and after some research I determined “why the hell not!?”. Now, the convenience of being able to flip a switch and within a minute or two having 500°F temps is pretty awesome. That is something that a propane grill … Continue reading Grilling on the GMG: Italian Sausage

Booty Call: A tale of two butts – Mark’s Cook

Matt and I have been having some great discussion regarding different techniques, variance between types of smokers, choice of wood, sauces, and rubs. How the sauce and rub should complement the meat, while not overpowering it. The meat has to shine, and the technique should really be at the forefront. Each small touch made to the BBQ should add its subtle hint of something extra … Continue reading Booty Call: A tale of two butts – Mark’s Cook