I got this letter in email with some pictures and wanted to share with you folks. Just goes to prove there is no reason not to have Pro results in your own backyard…
Here’s Proof!
Hey Big’Iron
As you know I had a graduation party for my daughter this summer and I smoked some pork shoulders for the feast. Needless to say the shoulders was a hit from the beginning. Everyone wanted to know how I made them and of course I told them the shoulders were done “Big’Iron” style. Everyone looked at me in confusion and wondered what I was talking about. I told them about your website and how you helped me with my first shoulders, then they understood what Big’Iron style was.
Last weekend my friend was throwing his wife a 50th birthday party. He was at my daughters party and ate the pork shoulder. He asked me if I would bring my smoker over to his house and smoke some shoulders for their party because they knew how much everyone liked them at my daughters party. They both are very good friends of mine, and I was glad to do it for them.
Again I smoked two 13 pound shoulders, They were on the smoker for 18 hours and rested for 5 hours. I must say even after 5 hours of resting doing it the way you explain in your video they were still very hot to the touch and so tender and moist, they just fell apart. The shoulders fed about 50 people, it was the only meat on the tables.
The only thing I did different was I used a 12 pack of Budweiser instead of water in the pan,
Your way of smoking must be contagious. My friends nephew has a hog roast in August and he asked me if I would come to his house and smoke it for him using the same method as I done the shoulders. I gladly accepted. Big’Iron is getting a name here in Columbus Ohio, word gets around ! !
I included a couple of pictures of the shoulders, dont they look delicious????
Dave
Here is another from Joe
Hey there, Big Iron,
Just wanted to drop a line and see if this little message gets on through. I know what you mean about a madhouse and weather. We’ve been busier than a one legged man in an ass kicking contest trying to get the house squared away for the coming weather, the garden has the veggies coming in gangbusters and dodging raindrops for what seems the last forty days (I do have to talk with the new neighbor Noah whats-his-name building the boat in his back yard).
Listen, I wanted to tell you, I tried your tip about putting sand in the bottom of my rig. What I did was put tin foil in the bottom of the rig, followed by a layer of beach sand. It seems to keep the temps pretty constant. I guess once the sand heats up to temp, it can’t help but keep an even radiant heat going during a smoke session. Heck, even if you oversleep your 2 1/2 hour catnap, the sand will still keep things warm for you for at least another 1/2 hour to 45 minutes. That’s quite a buffer.
The long and the short of it is, after I put the sand in, I tried a 9 pound pork butt. It smoked for almost 10 hours, and I rested it in the cooler for 3 hours. Perfection! I gave some to my mother’s pastor (a Georgia boy), and he told me if he didn’t stop bragging up this Yankee (me) at his church to his folks, that he’d have to turn in his SOOS (Son Of the Old South) card. That sort of let me know I did good…real good.
Anyway, we both know that football season is around the corner. I’m sending you one of my takes on Buffalo Wings done on the little ol’ Brinkmann smoker. I did these for my in-laws and they practically inhaled them. Enjoy!
See you around the block.
All Best,
Big Joe
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Big Iron Barbecue 
WOW! The videos are working. Letters from BigIron fans.
Posted in backyard smokers, BBQ, Beef and Pork, Big cuts of meat, chargriller mods, commentary, Food, food and drink, Fun Stuff, grilling, On the Menu, pork shoulders, Recipes, smoker mods, Thank you, tips and tricks, Video BBQ, videos, Wood smoking on August 12, 2008| 1 Comment »
Here is another from Joe
Hey there, Big Iron,
Just wanted to drop a line and see if this little message gets on through. I know what you mean about a madhouse and weather. We’ve been busier than a one legged man in an ass kicking contest trying to get the house squared away for the coming weather, the garden has the veggies coming in gangbusters and dodging raindrops for what seems the last forty days (I do have to talk with the new neighbor Noah whats-his-name building the boat in his back yard).
Listen, I wanted to tell you, I tried your tip about putting sand in the bottom of my rig. What I did was put tin foil in the bottom of the rig, followed by a layer of beach sand. It seems to keep the temps pretty constant. I guess once the sand heats up to temp, it can’t help but keep an even radiant heat going during a smoke session. Heck, even if you oversleep your 2 1/2 hour catnap, the sand will still keep things warm for you for at least another 1/2 hour to 45 minutes. That’s quite a buffer.
The long and the short of it is, after I put the sand in, I tried a 9 pound pork butt. It smoked for almost 10 hours, and I rested it in the cooler for 3 hours. Perfection! I gave some to my mother’s pastor (a Georgia boy), and he told me if he didn’t stop bragging up this Yankee (me) at his church to his folks, that he’d have to turn in his SOOS (Son Of the Old South) card. That sort of let me know I did good…real good.
Anyway, we both know that football season is around the corner. I’m sending you one of my takes on Buffalo Wings done on the little ol’ Brinkmann smoker. I did these for my in-laws and they practically inhaled them. Enjoy!
See you around the block.
All Best,
Big Joe
Read Full Post »