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KevinJ 12th Warrior

Pensacola

Member since 27 January 2013 | Blog

Recent Activity

Comment 30 Jun 2016

I'm a big fan of Wild Turkey Bourbons, WT 101, Single Barrel, Rare Breed, and Russell's Reserve 6 &10. Sometimes for fun a couple of friends and I will do a blind tasting on some of the mid and higher end Bourbons and I have slipped in some WT 101 a few times just to see how it would fare, it never finishes last. For those that like Rye, WT 101 Rye is very good for the price and RR Single Barrel Rye is good to. 

I have absolutely no problem enjoying a pour WT 101 neat, best bang for the buck bourbon out there imo. 

Comment 19 Jun 2016

Before Birm there was no Hurry Up, that was his Baby. 

Comment 14 Jun 2016

Well since it is National Bourbon Day, I'm getting ready to pour me one neat.

But any other day I would be pouring me a cold one waiting for the BOOM!

Comment 30 May 2016

Aggressively trim the fat off the Butt and use your Rub to season just like if you were making regular Pulled Pork, smoke until you get a temp of 160, put it in a pan pour a can of Dr Pepper over the Butt and a 7oz can of Chipotle in Adobe Sauce, lay the Peppers across the top let it cook to 185.

At 185 you can add another can of Dr Pepper if it has cooked off, knock the Peppers off the top of the Butt and add a large chopped Red Onion and 4 Cloves of Crushed garlic, cover the pan with foil for 60 to 90 minutes then remove the foil and cook until tender which will probably be around an IT of 200 give or take. 

Before you shred everything together you can discard the Peppers or chop them up and add them back in depending on how much heat you want, I take them out. If it is too soupy after shredding for your liking put it in the oven at 350 and let it cook down for about 30 minutes, makes for great Taco's too. Last one I did didn't need to be cooked down.

For those that like Sriracha more than Chipotle you can use a 7oz can of Sriracha in Adobe sauce instead. 

Comment 30 May 2016

Went fishing today, caught some Grouper and Amberjack, cooked yesterday smoked a Pork Butt with Chipotle in Adobo Sauce (can also use Sriracha in Adobe Sauce)  and Dr pepper. First smoked a Fatty for Breakfast to get the day started off right with scrambled eggs and cheese grits.

Comment 30 May 2016

I started using Turbinado sugar instead of Brown and have never looked back, I leave the salt out of my Pork Rub when mixing up a batch, I use a lot less on ribs then I do a pork butt.