Watcha Smokin/Drinkin/Cookin This Weekend 4/20 - 4/22

bigwheel · Postby **bigwheel** » Sat Apr 21, 2007 6:36 pm

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

Puff · Postby **Puff** » Sat Apr 21, 2007 6:43 pm

Big Wheel.....as always.......good advice :wink:

bigwheel · Postby **bigwheel** » Sat Apr 21, 2007 8:31 pm

Well no actually we is out of milk which it prohibiting the formation of cornbread too. I only drink human breastes milk when its available. Cow milk is for baby cows. Me and you is the only ones who understand this health food condundrum so to speak.

bigwheel

Rich777 · Postby **Rich777** » Sat Apr 21, 2007 9:33 pm

Grilled Fajaitas

Burnt Food Dude · Postby **Burnt Food Dude** » Sun Apr 22, 2007 6:46 am

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. :cry:

I lost a small piece of butt to the ground as it fell apart as I was carrying it. :cry:

Pics later on today. (in a few hours)

Burnt Food Dude · Postby **Burnt Food Dude** » Mon Apr 23, 2007 8:16 pm

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.

OSD · Postby **OSD** » Mon Apr 23, 2007 8:28 pm

Rich777, nice looking Fajitas :tup:

BFD, good looking bowl of PP. :tup:

Puff · Postby **Puff** » Tue Apr 24, 2007 4:09 pm

That's some great lookin' eats guys!

SteerCrazy · Postby **SteerCrazy** » Thu Apr 26, 2007 7:41 pm

Here it is Thursday and I'm posting pics from last weekends cook :roll:

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!! :lol:

Postby **DATsBBQ** » Thu Apr 26, 2007 8:04 pm

SteerCrazy wrote: Warmin up for the Throwdown!! Watch out guys and gals!! Laughing

You're sandbagging :lol:

OSD · Postby **OSD** » Thu Apr 26, 2007 8:09 pm

That's a mighty nice looking sammie

SteerCrazy · Postby **SteerCrazy** » Thu Apr 26, 2007 8:11 pm

thanks guys.....by then I should have my new smoker, that way I can do reeeeebs, brisket, chicken AND pork butts! :shock:

OSD · Postby **OSD** » Thu Apr 26, 2007 8:16 pm

SC, after you get your new smoker you'll be needing a new freezer. :shock:

Either that or gain about 30 pounds from all that Q you'll be doing learning that new smoker. :lol:

I know it's a rough job, but somebody has to do it. :lol:

SteerCrazy · Postby **SteerCrazy** » Thu Apr 26, 2007 8:26 pm

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 :banghead:

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 :shock:

Rich777 · Postby **Rich777** » Thu Apr 26, 2007 9:41 pm

Dang, Steer that is some throwdown bustin eats! Nice job!!! :tup:

The Texas BBQ Forum

Friendly forums dedicated to BBQ for those who like to talk about Texas BBQ.

Watcha Smokin/Drinkin/Cookin This Weekend 4/20 - 4/22

Who is online

.