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__________________
 1994 Wellcraft V21 
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#2
02-11-2014, 09:13 AM
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WOW! They look and sound really good. I think I can almost smell em up here! What does your sweet rub consist of?
__________________
 77 V20 cuddy with 170 I/O Mercruiser 72 16ft. Carolina w/a 25hp Evinrude
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#3
02-11-2014, 07:57 PM
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Quote:
__________________
2011 SUNDANCE B20CCR SKIFF, 2011 YAMAHA 90HP 4 STROKE, 2011 KARAVAN SINGLE AXLE ALUMINUM TRAILER, LOWRANCE ELITE-7 HDI, MINN KOTA RIPTIDE TROLLING MOTOR 2000CC HYDRA-SPORT 225+HP EVINRUDE SOLD  AND THE PINK JEEP!!!! R.I.P. http://www.wellcraftv20.com/communit...ad.php?t=11664 
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#4
02-14-2014, 07:29 PM
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Very nice my friend, cooking in general and smoking and grilling has been a lifetime love of mine.
When you get a chance check out this site I am on, great bunch of guys there just like here. I am Bill Schultz there, go to the photo gallery section and peruse. You will like it. I use a Weber Smokey Mountain 22.5 and love it to death. http://tvwbb.com/forum.php
__________________
Willy 1986 V20 Old School 1992 V20 1992 150 Yamaha 1997 HydraSport 2250 Vector 2009 17' G3 Outfitter "G Spot" http://www.youtube.com/watch?v=TDebw...eature=related "I won't be wronged, I won't be insulted and I won't be laid on a hand on. I don't do these things to others and I require the same from them" JW
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#5
03-13-2014, 03:42 PM
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Did a couple more today. Chnged up my recipe a little bit, and these ones came out VERY tender. I pulled on the bone and it just fell out. Gotta love it when the meat sections just just come apart in sections, and the fat is melted away.
__________________
2011 SUNDANCE B20CCR SKIFF, 2011 YAMAHA 90HP 4 STROKE, 2011 KARAVAN SINGLE AXLE ALUMINUM TRAILER, LOWRANCE ELITE-7 HDI, MINN KOTA RIPTIDE TROLLING MOTOR 2000CC HYDRA-SPORT 225+HP EVINRUDE SOLD AND THE PINK JEEP!!!! R.I.P. http://www.wellcraftv20.com/communit...ad.php?t=11664
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#6
03-17-2014, 07:34 PM
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Nice ferm...looks good. Willy, checked out ur other site a while back and loved the "bloomin onions" that were hot at the time. Still haven't done it but planning to.
__________________
1994 Wellcraft V21
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#7
05-01-2014, 04:34 AM
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At the restaurant, we cooked as many as 18 butts at the time...always specified 8 lbers and of course, bone in. Held 225* consistently through out the 8 hr cook time, cooking the 1st 6 hrs nekkid and finishing up double wrapped in HD foil for the last 2 hrs. Prep was cold water rinse, vinegar rub down (we kept spray bottles full of vinegar all the time) and plenty of a special rub we used. We cooked 'em up w/all the fat on for MAX flavor and de-fatted during the pulling/shredding process...like you, Ferm...rewarding to pop that bone out and easily pull the sections apart for shredding.
The pink smoke ring and rich flavor we got consistently fooled a lot of veteran smokers...left them flat footed when I told them our cookers were gas fired...let many of them back to the pit to see, cuz they just didn't believe what they were eating didn't come from wood til they saw it for themselves... Still do 'em same way, only w/6lbers at home w/same result... 
__________________
'74 V-20/ BF 150 '95 V-21/ BF 150 '84 V-20/ 200 2.4 Merc '87 V-20/'18 F150 Yamaha 
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