Todays activities

[outlaw]

I'm not sure where this post should go as I am going to try to address a few things in one post. As y'all are painfully aware my pic skills are poor, I cant figure out how to post explaining each one, so this will kind of be a photo bomb and hope you can figure it out.
The first ones are for the newer guys about fire management and how to keep a fairly stable temp. As you can see, I start my fire with a propane weed burner, load up the fire box with dry oak and light it up. At times the temp will get up to 500 or better, but that is what you want. This establishes you a manageable coal bed that is easy to add to as needed. Let it burn down to desired temp before adding the meat.
I'm going to try to copy Fats sausage recipe after following OUP's tutorial. The Owens is like theirs, with just brown sugar and freshly ground black pepper, and I did another with Jimmy Deans and a very good rib rub from Winco. You can see the color difference when laying side by side. I was afraid we would mow through just one too quick so why not experiment a little.
I'm also doing a short stack of beef ribs. The rub for these is a dalmation rub I make with pink Himalayan salt, smoked mesquite salt, a touch of Lawrys seasoned salt, and freshly ground black pepper. I can't emphasize strongly enough the difference fresh ground makes.
And lastly a rack of BB with a slather of Frenchs mustard and Adkins rib Rub because my wife said the owners manual that came with the smoker said it mandated a rack of ribs every time it was lit. Strange, I bought it, picked it up, etc and never saw a owners manual?? But, a happy wife.......
Everything is rubbed and waiting for the temp to settle down. I'll post more pics as the cook progresses

[outlaw]

Other pics

[outlaw]

Went on at 9

[OldUsedParts]

If the Patio's Rockin don't bother Knockin anxious to hear your comparison of Owens and JD's - - - If you don't have room for that rack of bonz, maybe I could drive up and take them off you hands - - - being the nice feller than I am

[outlaw]

If the Patio's Rockin don't bother Knockin anxious to hear your comparison of Owens and JD's - - - If you don't have room for that rack of bonz, maybe I could drive up and take them off you hands - - - being the nice feller than I am

Just so long as you bring some of the hatch salsa along to sample. You are always welcome here.

[Sailor Kenshin]

Must be fatty season...we just put up two and one was JD. Nice photojournalism!

[outlaw]

3 hrs in. Fire has been very stable. Highest it has climbed when I added a slightly too big stick. Turned the sausage, about to wrap the BB's.

[outlaw]

BB are wrapped, sausage is pulled and resting. 195 IT so it should be fine. Cant wait till it rests and cools. Cranking up the temp now to about 275-300 to finish the beef bones.

[bobcat1]

My mouth is drooling!

[woodenvisions]

Looks great from the Northeast buddy !!

[FAT]

Thanks for posting. I am anxious to hear the taste comparison on the sausages. I have used Jimmy Dean but have not ventured from Brown sugar and pepper.

[OldUsedParts]

I too am anxious on the taste comparison - - - if they taste even close to how they look then Y'all might have to eat the Bonz tomorrow or the next day

[outlaw]

Well, here are some of the results. Comparisons will have to wait till tomorrow as we have only sampled the Owens so far. You will see in the pics how they turned out, and I have to agree with everyone so far. They are stupid easy to do, taste great and you can do so much with them. We just sliced and ate along with my wifes grilled tritip and her fabulous potato salad. I'll post a couple pics of the tritip so OUP can see a properly cooked "steak" that is still very juicy.
Just another photobomb, but y'all can figure it out. The beef ribs and pork ribs are in the cooler resting. Probably spend the night there since we have all this other goodness to eat.

[woodenvisions]

First off ....

Looks great Outlaw !! I'd tear every bit of that up.

Secondly, ....
I'm lmao at the ( dig ) regarding Emm's bleeding steak preference, lol...

I'm patiently waiting for the reply lolololol

[outlaw]

First off ....

Looks great Outlaw !! I'd tear every bit of that up.

Secondly, ....
I'm lmao at the ( dig ) regarding Emm's bleeding steak preference, lol...

I'm patiently waiting for the reply lolololol

Me too, I can see him sitting back like a cat sharpening his claws before attacking the keyboard. All in good fun, he knows he won't convert me, but I still have hopes of properly indoctrinating him. That sausage was really good WV.