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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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My good friends Dave and Joe have given me reports of emails being returned…so I wanted to get on the horn here and give you folks a new email address.

If you look to the right side of the page =>

You will see the email address in a link.  Click on that and your mail client will open.  It will not work with the copy/paste method because of encoding.

I hope that will help and be sure and let me know if you good folks have anymore issues.

 🙂

BigIron

Hey folks.  Yes it has been awhile since I posted and I apologize for not keeping up.  To tell you the truth it has just been a madhouse getting Ruby used to a new home, school starting back and this darn midwest weather.

I am working on a copy of Maurice’s BBQ sauce and plan on posting it when I get it right.  The garden suffered over that past few weeks due to getting the BigIron re-shingled.  There was some damage to Lil’Iron’s beautiful peppers.  I am trying to use or dry as many as possible but I will end up losing a few.

On top of all this, I am in the middle of having reapirs done on my teeth.  I went for a checkup and found problems I didn’t even know I had.  Goes to show, nomatter how much you brush and floss trouble can pop-up and ruin a few weeks.  I plan to have “the tools of the trade” all fixed before Thanksgiving.  Who wants to crack a tooth on that weekend?

My Birthday is in a week or so and as I get older, things start to go south before you know it……..but the experience gained from age on the cooking front sure does make the food taste better.

My Mom sent me this Woolworth menu from the 50’s.  I thought you might find the prices pretty interesting too.  So here is a bit of nostalgia for you folks to ponder over…and if your old enough, you can remember these days with fondness.

I hope all is well in your neck of the woods.  Have a safe back to school and remember it won’t be long till Fall…..and ain’t that when smoked food taste the best?

Have a great week,

BigIron

This weekend was Ruby’s first session around the smoker.  She seemed to take to the process in between playing with Riley and getting spooked by unfamiliar sounds.

Lil’ Iron roasted a Turkey this weekend and Ruby also got her first taste of Thanksgiving in July……Lord help us, we might have created a monster.  🙂

Weiner Dogs Love BBQ and roast Turkey

 

I hope everyone had a great weekend and have a safe and wonderful week,

BigIron

UPDATE: 6/12/2009

I was contacted by Char-Griller about this video.  They were genuinely concerned about the quality of their covers.  I was offered one of the new and improved ones.  They are much heavier and made of a different material that looks like it won’t melt anymore.

I take my hat off to the Char Griller Company for being willing to listen to the customer and make changes accordingly.


We all know the quality of the Char-Griller.  Owners are also aware of the cheap quality of the grill covers too.

I was sick of buying one every year and this time it faded, tore, and melted.

This video shows one way to solve the problem.  I hope it helps.


Hello barbecue guys and gals.  Here at the BigIron we have a new addition to the household. We went down to the animal shelter and got Riley a pal to play with.

Ruby, is a 1 1/2 year old weiner dog. She is getting used to the household and has already learned to walk under Riley and steal his ball out of his mouth. He seems to really get along with this little girl and believe me, there is no boredom here.

She will be a great company during the long smokes at the rig and something for Riley to play with that isn’t a cat.

There is no sign of jealousy between the dogs and they are getting along really good considering the size difference. Riley thinks she is a cat that plays like a dog, and Ruby thinks she is a Golden Retreiver.

T.V has met it’s match. This is REAL entertainment.

I hope you all have a great weekend and happy grilling,
BigIron

Well the best laid plans…………… 

I had planned on doing a beef clod for the fourth but the weather did not cooperate.  We had storms early in the evening and I was not prepared.  Imagine that?

Lil’Iron and me decided to spend our time together and just do some burgers on the grill this evening.  Our neighbors will come over and have a burger, play some cards and watch the firworks show from the porch.

I hope everyone of you have a happy and safe 4th of July.  Please keep the spirit of this county’s birth in your hearts today and remember what we as a nation, have gone through.

Happy Grilling,

BigIron