Watcha Smokin/Drinkin/Cookin This Weekend 4/20 - 4/22
Moderator: TBBQF Deputies
-
- Outlaw
- Posts: 1767
- Joined: Sat Jan 13, 2007 11:34 am
- Location: Cowtown
- Contact:
Well I did break em the sad news that I aint coming and got brisket two in the oven as we speak. Was only at 120 last I checked so it got a ways to go. Good news is I got a house full of hongry grand chillins who is ready to consume it as soon as it hits the table. When I cook I appreciate having eager eaters present..so this should be no problemo. Now as to the sour mash might I recommend Ezra Brooks. It's the only sour mash whiskey deserving of a cork. 90 proof for character and aged 6 years for some other purpose. Smoothness maybe? Anyway it taste like Jack Daniels ought to taste but dont and cost about half as much. If you want to get crazy mix it with coke. It will make a person want to go to Dallas and write hot checks. If you want to chill and get sleepy mix it with water..or do whut I do..which is drink beer and do a shooter occasionally to get that old beer taste outta the mouth parts. Now as far as the milk thistle I got this on a good report from the Fatman himself...as long as it say "standardized extract" on there...the Wally World version works just fine. His doctor accused him of having quit drinking when he got on it..or so the story goes. Cost 5 bucks and change for a hundred capsules 175 mg I think.
bigwheel
bigwheel
- Puff
- Bandolero
- Posts: 670
- Joined: Sun Jan 21, 2007 3:28 pm
- Location: Warren, Mi.
- Contact:
-
- Outlaw
- Posts: 1767
- Joined: Sat Jan 13, 2007 11:34 am
- Location: Cowtown
- Contact:
- Rich777
- Chuck Wagon
- Posts: 2856
- Joined: Sun Jan 14, 2007 6:05 pm
- Location: Lake Sundowner, Texas
- Contact:
- Burnt Food Dude
- Bandolero
- Posts: 691
- Joined: Mon Jan 15, 2007 7:22 pm
- Location: Chicago, IL. a susburb of Milwaukee
- Contact:
Its Sunday morning 6:45 Chicago time. I have 4 butts, 30 pounds total, in 2 WSMs (why crowd them in one) since 5am.
I was sitting in the yard, drinking coffee, listening to the birds, smelling hickory smoke and enjoying the sun rise. Life is good.
UPDATE:
The butts came out of the smoker at 6:30pm. Total cook time 13 hours 45 minutes. I probably should have taken pics before I pulled them out of the smoker. When I tried to pick them up they fell apart. I lost a small piece of butt to the ground as it fell apart as I was carrying it.
Pics later on today. (in a few hours)
I was sitting in the yard, drinking coffee, listening to the birds, smelling hickory smoke and enjoying the sun rise. Life is good.
UPDATE:
The butts came out of the smoker at 6:30pm. Total cook time 13 hours 45 minutes. I probably should have taken pics before I pulled them out of the smoker. When I tried to pick them up they fell apart. I lost a small piece of butt to the ground as it fell apart as I was carrying it.
Pics later on today. (in a few hours)
"All who wander are not lost.
Sometimes they just can't remember where they parked their car."
Da Dude's new blog
Sometimes they just can't remember where they parked their car."
Da Dude's new blog
- Burnt Food Dude
- Bandolero
- Posts: 691
- Joined: Mon Jan 15, 2007 7:22 pm
- Location: Chicago, IL. a susburb of Milwaukee
- Contact:
Sorry about not getting the pics up yesterday.
Raw pork buts with Wolf Rub Original on the right and Byron's butt rub on the left.
About 6 houts into the cook.
Wrapped in foil getting ready to pull. A little over done but still good!
Pulled in the bowl.
Raw pork buts with Wolf Rub Original on the right and Byron's butt rub on the left.
About 6 houts into the cook.
Wrapped in foil getting ready to pull. A little over done but still good!
Pulled in the bowl.
"All who wander are not lost.
Sometimes they just can't remember where they parked their car."
Da Dude's new blog
Sometimes they just can't remember where they parked their car."
Da Dude's new blog
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- Puff
- Bandolero
- Posts: 670
- Joined: Sun Jan 21, 2007 3:28 pm
- Location: Warren, Mi.
- Contact:
- SteerCrazy
- Retired Lawman
- Posts: 2656
- Joined: Sat Jan 13, 2007 10:33 am
- Location: Kansas City
- Contact:
Here it is Thursday and I'm posting pics from last weekends cook
Rev's slathered Butt with some local Rufus Teague Rub. Prepped the butts at 10pm for a 2am wake up call
Homemade Carolina Vinegar based slaw, vinegar, sugar, celery seed, garlic salt and other goodies.....
The pork maxed out at 165* (as it always does) and was needing to eat by 6pm. So I did not refill the water pan, refilled with fresh lit coals and the smoker cranked up to 350*. Within 30 minutes the pork jumped from 171* to 185*. Added water to the pan, heat settled at 250* and pulled the pork off at 4PM. Foiled for 2 hours in a cooler, pulled perfectly!
Classic Carolina Pulled Pork Sandwich....MMM MMM
Warmin up for the Throwdown!! Watch out guys and gals!!
Rev's slathered Butt with some local Rufus Teague Rub. Prepped the butts at 10pm for a 2am wake up call
Homemade Carolina Vinegar based slaw, vinegar, sugar, celery seed, garlic salt and other goodies.....
The pork maxed out at 165* (as it always does) and was needing to eat by 6pm. So I did not refill the water pan, refilled with fresh lit coals and the smoker cranked up to 350*. Within 30 minutes the pork jumped from 171* to 185*. Added water to the pan, heat settled at 250* and pulled the pork off at 4PM. Foiled for 2 hours in a cooler, pulled perfectly!
Classic Carolina Pulled Pork Sandwich....MMM MMM
Warmin up for the Throwdown!! Watch out guys and gals!!
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- SteerCrazy
- Retired Lawman
- Posts: 2656
- Joined: Sat Jan 13, 2007 10:33 am
- Location: Kansas City
- Contact:
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- SteerCrazy
- Retired Lawman
- Posts: 2656
- Joined: Sat Jan 13, 2007 10:33 am
- Location: Kansas City
- Contact:
OSD wrote:SC, after you get your new smoker you'll be needing a new freezer. Either that or gain about 30 pounds from all that Q you'll be doing learning that new smoker. I know it's a rough job, but somebody has to do it.
Yeah, I had a nice chest freezer but sold it to my old neighbor before I moved
That's why I work out at the gym 5 days a week.....so I can still eat all this good Q but keep my body in it's svelt condition
- Rich777
- Chuck Wagon
- Posts: 2856
- Joined: Sun Jan 14, 2007 6:05 pm
- Location: Lake Sundowner, Texas
- Contact:
Return to “Grillin and Chillin”
Who is online
Users browsing this forum: No registered users and 27 guests