Brisket.
Two hours and fifteen minutes so far.
Need to baste it just a little.
Went simple on it because my buddy that's coming over has a low sugar diet.
Maggie’s THE "NOM NOM NOM" THREAD
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Brisket.
Two hours and fifteen minutes so far.
Need to baste it just a little.
Went simple on it because my buddy that's coming over has a low sugar diet.
This is gonna get good. Do this thing Mike. And pace yourself during the obligatory hydration ceremony.
5 hours and 15 minutes on the brisket.Apple sausage for about two of those.
Sausage off, chicken goes on.
Invasion IPA invaded the hiney of the yard bird.
Yes, the sprigs are sticking out the top. Forgot to put them in and had to improvise.
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AWESOMENESS !!!! No worries on the sprigs my friend. Did you rub that baby with the Dijon mix inside n out and under the skin? Hmmmm? Hope so cuz that's the bomb man. By the way ya sick bastard, I was just joking about tying it up and talking dirty to it. Anyhow, makes for maybe a good Journal entry later.
Looking damn good. I knew this was gonna be epic. Like Sirhr had said, and I gotta agree in spades, we really have some guys who aren't afraid of the kitchen or the grill or the smoker or the pit, yada yada. We do do what we do.
Carry on Brother.
Or is it just blushing from all the suggestive talk? Better keep that to yourself. What Smoker is that Mike?
No, I didn't rub the mustard on. I let my lovely wife caress that stuff into the bird.
We tied it up together because it's just balancing on the Invasion beer can.
I tried to get her to do the dirty talk to it. She said maybe later tonight...
Wonder what she meant by that??
We tied it up together because it's just balancing on the Invasion beer can.
I tried to get her to do the dirty talk to it. She said maybe later tonight...
Wonder what she meant by that??
Got it from BPS the day before mother's day.
Rebecca wanted a smoker for her present, and I'll be damned if I'm gonna light up a cigarette for anyone. ;^)
I got it on sale for like $145.
It holds temperature really well (It's gas fed) but I think the chip tray is a bit too close to the flame. It tends to burn the soaked chips instead of just smoldering them.
I have been adding 3 charcoal briquets every 45-60 minutes and chips around the 20-30 minute gaps.
The water tray is a mix of water and apple juice.
The beans are catching the drips from the meat
$145!? You gotta great deal on that. They had that 'exact' Model/Brand at the Marine Store (Englund Marine) a few years ago, if that. I use a yard sale bought cast iron skillet for the wood chips in the big smoke house. Works great for the propane fed burner. God damn Propane.
Anyhow, I wonder if a small skillet would do the trick for ya? Works great for us.
Cast iron skillet. Great idea. I've got a couple of spares hanging out in the garage in need of a little heat
Nice!! I'll cut up some Alder or Viney Maple (green and bark n moss removed) and toss those chunks n some sawdust from either of them in the skillet and presto, there ya go. Same concept with hydrated/soaked woods.
Mike, that looks awesome! The ability to go vertical certainly opens up some options over a Traeger type smoker. I'm quite certain that you're in the fast lane
headed for a meat coma.
Color is really coming together now.I'd like to go 14 hours on the brisket, but it looks like it will get about 12 before we tear into it
I wouldn't mind having a Traeger. This one will do for a good while though.
I do like the vertical aspect. Meat flavoring meat
Sorry for the late reply, phone was in Airplane mode. At the airport now. Don't send anyone to get me, I'm gonna take a Helicopter and LALO in. Mr Nichols and the rest of the guys there yet? Can't wait to meet oneshot86. Oh wait a minute. Forget it.
Looking good man, looking good.
I figured you fellas wouldn't mind if I woke up from the meat coma first.Here's the whole spread. The salad is just for looks
Oh, I have tomorrow off. And the next day, and the next, and...
Retirement has its advantages
oh, and thanks for the kind words.
This is my second try at using a smoker
Retirement has its advantages
oh, and thanks for the kind words.
This is my second try at using a smoker
dang, thats some good looking chow man, too bad i,m so hungry i cant write more about how nom nom tasty it looks...
bisquits, beans, meat, an empty chair, oh my...potatoes, something for a rabbit to eat...
but seriously, fuckin awesome mike, next time we hang,i buy a chunk and you do the magic...
T has flavor jets on after burn, just when you think you heard all the cool sayings, thats too too funny...
bisquits, beans, meat, an empty chair, oh my...potatoes, something for a rabbit to eat...
but seriously, fuckin awesome mike, next time we hang,i buy a chunk and you do the magic...
T has flavor jets on after burn, just when you think you heard all the cool sayings, thats too too funny...
I like where this is going........
I don't think you can take a bad pic of a RIb Eye. Looks great !!!
I had no idea what that thing was. I just spent 20 minutes laughing at demonstration videos and can see that I've got a new backyard game to play.
For smoking fish I like VERY low moist heat with a good amount of mild smoke. A nice coulis on the fish can help to keep it moist and flavorful during the smoking process.
I grabbed my son's to use while grilling. Purchased 2 of them a couple years ago to give the kids something to do out on the deck while grilling and such.
You and your buddies put out quite a spread. I'll bet it was damn good and fun too. Nicely done.
Thanks buddy. All in all it ended up being 50 +/- lbs of meat, devoured in less than 2hrs. We realized about halfway through that it was a nice practice for my going away party, which will likely be at lest 2-3 times bigger.
I showed that Bugasalt gizmo to my buddies and we already have plans to use a seasoning blend in it so we can season meat and kill flies simultaneously.
Schwenkbraten
I got my first taste of this when I was stationed at Spangdahlem Airbase Germany in the mid 90's. It was pretty amazing. For quite a while I've looked for a good recipe for it, not off the cooking channel. A gal who still lives over there sent me this recipe.
It's supposed to be pork neck that's been heavily tenderized. I did it with a Boston Butt sliced thick against the grain and omitted the tenderizer. I marinated for 12 hours and did a slow indirect cook on the Weber using a KBB and a chunk of post oak. It came out pretty good. Sliced a brotchen open add schwenk and chow down. Nothing was left over.
Next time I'll add cayenne pepper and let it marinate longer. I know there's a lot of vets on here. If you were stationed in Germany, you probably remember this. Have fun..
I got my first taste of this when I was stationed at Spangdahlem Airbase Germany in the mid 90's. It was pretty amazing. For quite a while I've looked for a good recipe for it, not off the cooking channel. A gal who still lives over there sent me this recipe.
It's supposed to be pork neck that's been heavily tenderized. I did it with a Boston Butt sliced thick against the grain and omitted the tenderizer. I marinated for 12 hours and did a slow indirect cook on the Weber using a KBB and a chunk of post oak. It came out pretty good. Sliced a brotchen open add schwenk and chow down. Nothing was left over.
Next time I'll add cayenne pepper and let it marinate longer. I know there's a lot of vets on here. If you were stationed in Germany, you probably remember this. Have fun..
Attachments
PBC Pulled Pork:
I usually rub my pork shoulders and brisket the night before then toss em back in the fridge. I went simple and used PBC Beef and Game rub, it's actually quite good. I ran out of hickory, so I used post oak this time around with kingsford blue bag. Dumped chimney starter on top of coals and oak chunk, hung meat with fat cap down and let er rip.
At 165 internal temp, I pulled, wrapped in butcher paper, placed fat side down and put on grating (no more hooks at this point. Meat is softening up and you don't want to lose it in the fire). From here, I let it go to about 200 degrees internal temp or probe tender. Pull it off and let it rest for about a hour. Then rip it apart, sauce it if that's your thing and chow down.
The cool thing about pork shoulder, it's got a built in thermometer. If you can wiggle the blade bone out with finger pressure, it's done. Enjoy!
I usually rub my pork shoulders and brisket the night before then toss em back in the fridge. I went simple and used PBC Beef and Game rub, it's actually quite good. I ran out of hickory, so I used post oak this time around with kingsford blue bag. Dumped chimney starter on top of coals and oak chunk, hung meat with fat cap down and let er rip.
At 165 internal temp, I pulled, wrapped in butcher paper, placed fat side down and put on grating (no more hooks at this point. Meat is softening up and you don't want to lose it in the fire). From here, I let it go to about 200 degrees internal temp or probe tender. Pull it off and let it rest for about a hour. Then rip it apart, sauce it if that's your thing and chow down.
The cool thing about pork shoulder, it's got a built in thermometer. If you can wiggle the blade bone out with finger pressure, it's done. Enjoy!
Attachments
I'll PM you my home address so you can ship a sample up to me just to make sure it's ok
.All your stuff looks like its turning out great. Nice job.
I'll PM you my home address so you can ship a sample up to me just to make sure it's ok
All your stuff looks like its turning out great. Nice job.
Thanks! A lot of trial and error over the years. Stop on by if you're ever in NM.
