Comments on: Meet Jon Dough…MessTic.

By: Barbara

Barbara — Fri, 18 Mar 2011 19:07:16 +0000

Great job, JON! One day recently I was visiting a new neighbor and I asked her how she liked her Brinkman smoker, which I could see was brand new. She hated it, she said, and that she’d like to get rid of it. My heart did flipflops and I asked what she’d take for it. She said “$20″, and I said, “sold!” She even gave me the charcoal and 2 bags of hickory chips, and now the hubs and I are hooked. I’d been wanting a smoker so much for the last year! I cooked a pork shoulder and a rack of beef ribs, and we’re still eating pulled pork barbecue that I had to freeze. There’s just the two of us now that the kids are grown. We started referring to the ribs as “bone candy”. The pork was so juicy it squirted me when I sliced it. (No, I didn’t inject it with anything.) I learned how to do it right by reading a lot of stuff on

http://www.virtualweberbullet.com/index.html.

Those guys are the real thing. I copied and pasted and printed, then bound all that good smokey knowledge with my little Bind-It-All, and I set it all up and then I cooked. Hoo, boy! Start your cooking fire using the Minion Method, and keep it low and slow, and you’ll have the best eatin’ this side of the Rio Grande, no matter what you put in that smoker. I can’t go for the vinegar based Carolina sauces because we prefer sweet and smoky, but the sauce is just an addition – the meat is the THING.

The Brinkman isn’t near the smoker that the Weber is, but the price is right, and even more right when you can snag one for twenty bucks! The hubs wasn’t crazy about the idea until we cooked that first hunk of meat and the ribs, and now he wants more, baby, more! The neighbors come out of their houses drooling, so watch it carefully, lest you find something missing close to finishing time.

By: Renee & Edgar

Renee & Edgar — Fri, 12 Mar 2010 00:08:28 +0000

sounds great! We’ll extend the same offer to you that we have to Susan—-ANY time you’d like to have an un-biased opinion or you have left-overs, give us a call! no-really–not kidding—we are just a hop, skip, & jump away, ya know.

By: Max

Max — Wed, 10 Mar 2010 23:22:00 +0000

Looks scrumptious! Urhg… must eat now! It’s been a while since i used our smoker. I think it’s time to get it out and smoke something meaty.

By: Vicki

Vicki — Wed, 10 Mar 2010 17:11:58 +0000

You are as funny as your Mrs. Doughmesstic! I’m forwarding this along to the “men folk” in my family.

By: Landa

Landa — Wed, 10 Mar 2010 15:57:03 +0000

I just told the husband that we are going to buy a smoker today after reading this LOL

By: Ron Berg

Ron Berg — Wed, 10 Mar 2010 13:47:57 +0000

Your post makes my mouth water for pulled smoked pork! My finish point is when the meat reaches an internal temperature of 190 degrees. At that point, the meat should be so tender that the bone (if there is one) will just slide right out of the roast when you pull on it. Wrapping the roast in foil after removing it from the smoker and letting it rest for an hour or so seems to help keep the roast nice and juicy. I’m anxious to read about your results with ribs.

By: Cheryl W

Cheryl W — Wed, 10 Mar 2010 07:42:30 +0000

Great job, Jon. Oh by the way, Susan, I love the play on words Jon Doe. Anyway, Jon, my husband has been eyeballing a smoker for a while but had reservations about actually doing the smoking. I will try to lure him in to read this and how easy it is (from a guys perspective, because apparently we women speak don’t speak the dude slang). Maybe your post is just the push he needs to make the leap and get a smoker.

I do a similar pulled pork, but I do mine in the oven and it turns out pretty awesome, but with some added smoke, it might boarder on amazing.

By: CB

CB — Wed, 10 Mar 2010 05:03:00 +0000

I am SO impressed that you were able to get your Hubs to write such a long and engaging post about butt rub. (I feel there should be a joke next but I got nothing.) My Hubs would probably write “My wife made me do it. The End.” HA!

By: Angela Wenzl

Angela Wenzl — Wed, 10 Mar 2010 04:52:29 +0000

This sounds awesome!

By: gnee

gnee — Wed, 10 Mar 2010 00:43:27 +0000

PS I just saw the smoker! Thanks for posting that info…