Who's smoking meat this weekend? - Page 8 - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
Thread Tools
Old 04-02-2011, 03:47 PM   #71
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,061
Liked 3061 Times on 3003 Posts


You do know we will need pictures of this right?


__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 04-02-2011, 06:37 PM   #72
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,077
Liked 53 Times on 41 Posts


Quote:
Originally Posted by dataz722 View Post
You do know we will need pictures of this right?
got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good


__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Old 04-02-2011, 06:44 PM   #73
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,077
Liked 53 Times on 41 Posts


Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here
Click image for larger version

Name:	Davs BBQ 017.jpg
Views:	364
Size:	88.4 KB
ID:	23096   Click image for larger version

Name:	Davs BBQ 019.jpg
Views:	341
Size:	86.0 KB
ID:	23097  
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Old 04-02-2011, 07:04 PM   #74
FromZwolle
Recipes 
 
Mar 2010
beecher, il
Posts: 8,555
Liked 54 Times on 42 Posts


wow, that's pretty!

 
Reply With Quote
Old 04-02-2011, 10:28 PM   #75
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,633
Liked 6617 Times on 3910 Posts


damned you smoking thread. I just ran to the store and picked up ribs and boston butt. Smoking 4 racks of ribs now.
__________________
- Andrew

 
Reply With Quote
Old 04-02-2011, 10:50 PM   #76
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,061
Liked 3061 Times on 3003 Posts


Quote:
Originally Posted by Desert_Sky View Post
got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good
I have actually never had boudin before. I do want to try it though.


Those pictures look damn good.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 04-02-2011, 11:04 PM   #77
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
 
IrregularPulse's Avatar
Recipes 
 
Nov 2007
Posts: 50,258
Liked 3336 Times on 3202 Posts


Quote:
Originally Posted by Desert_Sky View Post
Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here
And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo's mom

 
Reply With Quote
Old 04-03-2011, 12:34 AM   #78
arturo7
HBT_SUPPORTER.png
 
arturo7's Avatar
Recipes 
 
Apr 2007
Huntington Beach
Posts: 9,670
Liked 478 Times on 329 Posts


Grill that loin, don't smoke it. It's too nice of a cut. Not enough fat in it anyway.
__________________
Hey, knock that shvt off. We're drinkin' here.

 
Reply With Quote
Old 04-03-2011, 12:47 AM   #79
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,077
Liked 53 Times on 41 Posts


Quote:
Originally Posted by IrregularPulse View Post
And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.
Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say enough good things about the rub itself.

http://www.simplymarvelousbbq.com/si...erry-rub-16-oz
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Old 04-03-2011, 02:58 AM   #80
ClassicXJ
Recipes 
 
Sep 2008
Western Mass
Posts: 89

Used my new Weber smoky mountain cooker this afternoon. First time smoking anything. I did 2 beer can chickens, one was about 6.5 lbs and the other about 7.25 lbs. Both covered in rub I made using recipe in smoke and spice. Both came out great. Wife and I both really enoyed it. I wa suprised at how well it kept temperatures between 200-250, without alot fuss. Learned a few lessons.

1) Need some gloves (already ordered a pair from TEXASBBQRUB.com)

2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?

I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM


Forum Jump