EmotionallyUnstable Posted September 4, 2019 Share Posted September 4, 2019 23 minutes ago, JR in Pittsburgh said: I hit up the Erie Wegman’s when I am in Erie, PA and go with a huge cooler. Buy them out of all the Zweigle’s and Hoffman’s white hots and stock pile them for a full 1-2 years. I am down to my last three dogs! Who you going to scare with three dogs? That’s hardly a snack! Link to comment Share on other sites More sharing options...
3rdand12 Posted September 4, 2019 Share Posted September 4, 2019 1 hour ago, DaBillsFanSince1973 said: I'm fasting. some one has to. thank you sensei 1 Link to comment Share on other sites More sharing options...
Seasons1992 Posted September 4, 2019 Share Posted September 4, 2019 5 minutes ago, BillsFan17 said: Now, I was under the impression you foil during the smoking process to help get over that stall. I'm still trying to learn the ins and outs. I do appreciate all the responses. I also struggle with a fully wood side smoker to keep the temp low for long periods of time. I feel like I roller coaster between 250-300 the entire smoke. Shoot for 225-250 with an 8lbs shoulder. Foil at the last 2 hours and the cooler is your friend. I run BBQ for a farm gathering and it definitely works. 1 Link to comment Share on other sites More sharing options...
3rdand12 Posted September 4, 2019 Share Posted September 4, 2019 7 minutes ago, BillsFan17 said: Now, I was under the impression you foil during the smoking process to help get over that stall. I'm still trying to learn the ins and outs. I do appreciate all the responses. I also struggle with a fully wood side smoker to keep the temp low for long periods of time. I feel like I roller coaster between 250-300 the entire smoke. you gotta go pellet. steady as she goes and consistent temps BTW these are my very favorite threads during Football season ! well done folks oops i mean medium rare Link to comment Share on other sites More sharing options...
plenzmd1 Posted September 4, 2019 Share Posted September 4, 2019 3 hours ago, mead107 said: Pineapple pizza and garlic Parmesan wings. WTF????? Is this dude really allowed to run the TBD tailgates? Just admit you do unmentionable things to your signed TB12 poster, and bow out gracefully 2 hours ago, BringBackFergy said: Never heard of a “stall” on pork butt or shoulder. Brisket yes, but pork seems to climb gradually. I am guessing the crock pot does not tell you when the stall is occurring 2 Link to comment Share on other sites More sharing options...
HOUSE Posted September 4, 2019 Share Posted September 4, 2019 (edited) Donuts, we need donuts Edited September 4, 2019 by HOUSE Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted September 4, 2019 Share Posted September 4, 2019 34 minutes ago, EmotionallyUnstable said: Who you going to scare with three dogs? That’s hardly a snack! Haha— true. A child-size snack! I really need to re-stock. Link to comment Share on other sites More sharing options...
Peace Frog Posted September 4, 2019 Share Posted September 4, 2019 (edited) I'll be on the Oregon coast this weekend (will watch the game on the iPad, via Reddit) at Netarts Bay, eating some of these freshly caught beauties! Edited September 4, 2019 by Peace Frog 1 2 Link to comment Share on other sites More sharing options...
Nick the Greek Posted September 4, 2019 Share Posted September 4, 2019 4 hours ago, Buffalo Barbarian said: Sahlens http://www.sahlen.com/products/hot-dogs-sausage/ Hoffman White hots AKA Snappys. https://hofmannsausage.com/only-snappys-small-pack.html 4 hours ago, wppete said: Pizza and Beer!!!!! ? ? Pizza and WINGS! 2 Link to comment Share on other sites More sharing options...
Amarillo Bills Fan Posted September 4, 2019 Author Share Posted September 4, 2019 Watch a couple Franklin BBQ videos. This guy has a line out his restaurant door everyday until the food is gone and it doesn't take long. Link to comment Share on other sites More sharing options...
Buffalo Boy Posted September 4, 2019 Share Posted September 4, 2019 Every opening day is wings in the turkey fryer with Franks and Labatts or Molson. Whichever I can find in My nephew just moved down and a couple other Bills fans/ friends should be over for a Wing Ding Link to comment Share on other sites More sharing options...
buffaloboyinATL Posted September 4, 2019 Share Posted September 4, 2019 3 hours ago, mead107 said: Pineapple pizza and garlic Parmesan wings. Don’t forget the ranch... 3 Link to comment Share on other sites More sharing options...
Taro T Posted September 4, 2019 Share Posted September 4, 2019 Fried food Fiesta! Wings, Pizza Logs, Cheese Sticks, Jalapeño Poppers, fresh cut French Fries, and possibly Shrimp &/or Chicken Fries. And then fresh veggies w/ a couple of bottles of Marie's Super Blue Cheese. Haven't decided on the beer du jour yet. Good thing the cholesterol test was last month. Should have time to get it back down close to 200 by the next one! 1 1 Link to comment Share on other sites More sharing options...
BillsSbSoon Posted September 4, 2019 Share Posted September 4, 2019 (edited) Pizza, wings and blue lights Edited September 4, 2019 by BillsSbSoon Link to comment Share on other sites More sharing options...
Tenhigh Posted September 4, 2019 Share Posted September 4, 2019 11 hours ago, billsfanmiami(oh) said: Shoulder and Boston butt are same thing unless you’re buying from a butcher & specifically getting a picnic I do, usually. My butcher sells butts and picnic shoulders. I prefer butts for pulled pork. Even in my supermarket they distinguish the two. I found this online which seems to agree with me, but other sites seem to agree with you. https://www.cooksillustrated.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder Link to comment Share on other sites More sharing options...
OldTimeAFLGuy Posted September 4, 2019 Share Posted September 4, 2019 13 hours ago, PIZ said: Never had either. Are they pretty good? From where did you order them? ...Zweigles whites......"welcome to Flavortown".......... Link to comment Share on other sites More sharing options...
plenzmd1 Posted September 4, 2019 Share Posted September 4, 2019 5 minutes ago, Tenhigh said: I do, usually. My butcher sells butts and picnic shoulders. I prefer butts for pulled pork. Even in my supermarket they distinguish the two. I found this online which seems to agree with me, but other sites seem to agree with you. https://www.cooksillustrated.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder BTW, love that collection of sites i almost always use butts for pulled pork, but there is one recipe i have used that calls for the "picnic" or shoulder as you say. The big difference on that is because of the much bigger fat cap, at the end of the smoke you remove the cap whole, put it on foil and broil it to get the cracklins, mix that back in with the pulled meat..and oh boy is that awesome! Recipe actually calls for a fresh ham to do that with, but those about impossible to find even here in VA..so I substitute the picnic. Just takes a few hours longer than the ham. https://www.cookscountry.com/recipes/8968-south-carolina-smoked-fresh-ham?extcode=MASKD00L0&ref=new_search_experience_1 I also use the picnic for this Pork Pernil recipe..and this is the bomb! This is awesome for Sunday dinner after a day of watching games, especially in early fall when still warm out. Serve with some black beans and rice and it may be your new favorite way to do pork roast https://www.cookscountry.com/recipes/7453-pork-pernil Link to comment Share on other sites More sharing options...
Tenhigh Posted September 4, 2019 Share Posted September 4, 2019 4 minutes ago, plenzmd1 said: BTW, love that collection of sites i almost always use butts for pulled pork, but there is one recipe i have used that calls for the "picnic" or shoulder as you say. The big difference on that is because of the much bigger fat cap, at the end of the smoke you remove the cap whole, put it on foil and broil it to get the cracklins, mix that back in with the pulled meat..and oh boy is that awesome! Recipe actually calls for a fresh ham to do that with, but those about impossible to find even here in VA..so I substitute the picnic. Just takes a few hours longer than the ham. https://www.cookscountry.com/recipes/8968-south-carolina-smoked-fresh-ham?extcode=MASKD00L0&ref=new_search_experience_1 I also use the picnic for this Pork Pernil recipe..and this is the bomb! This is awesome for Sunday dinner after a day of watching games, especially in early fall when still warm out. Serve with some black beans and rice and it may be your new favorite way to do pork roast https://www.cookscountry.com/recipes/7453-pork-pernil Mmmmm, pernil..... Link to comment Share on other sites More sharing options...
plenzmd1 Posted September 4, 2019 Share Posted September 4, 2019 1 minute ago, Tenhigh said: Mmmmm, pernil..... oh man..that recipe is awesome...try it! Link to comment Share on other sites More sharing options...
Tenhigh Posted September 4, 2019 Share Posted September 4, 2019 Just now, plenzmd1 said: oh man..that recipe is awesome...try it! Looking forward to it, thanks for the tip! May have to wait till next week though, I am doing wings and brisket on Sunday... 1 Link to comment Share on other sites More sharing options...
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