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Re: What's in your smoker?
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Re: What's in your smoker?
Nice job as always Wes!
However... Is that MY NEW, GOOD baking pan you used? I am afraid to go look... I'll spank you later... |
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Uh oh, Wes is in trouble...
:lv |
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haha
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Little 6lb. flat in the UDS as we speak. I found the digi so pics to come. Gonna throw on some Chx breasts a little later.:banger
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If you're lookin', it ain't cookin', Gary. :r
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A little BBQ Foreplay...
http://oldchurchbbq.com/sharedpictur...eady%20002.jpg Spent the afternoon cleaning up the smoker for next weekend. http://oldchurchbbq.com/sharedpictur...eady%20001.jpg It's been awhile since I was able to load the old girl up so I am looking forward to posting some BBQ p*rn next weekend, pork butts, brisket, sausage and ribs! |
Re: What's in your smoker?
dam Steve, killer rig.
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I'll tell ya, we've definately solved more than a few of the worlds problems over the years, if only we could get the world to do it's part :D |
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Keith and Wes, that stuff looks Frickin Killer.
Steve, thats an awesome rig! |
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Started the wet rub of small Boston Butt cut on Friday, cooked it yesterday afternoon while ripping out some useless crepe myrtle trees so I can plant more pomegranate trees...
http://www.cigarasylum.com/vb/pictur...pictureid=4062 wet with Worcestershire, wet tamarind & my chili based rub w/ extra cumin, red pepper, oregano, 90kSU cayenne & garlic. http://www.cigarasylum.com/vb/pictur...pictureid=4063 after 3 days in the fridge, onto the bbq it goes... http://www.cigarasylum.com/vb/pictur...pictureid=4064 peeking in on it at around the 140F-145F internal mark... ...to be continued... |
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...continuing...
http://www.cigarasylum.com/vb/pictur...pictureid=4065 opening up the foil after finishing the cook and the rest period... http://www.cigarasylum.com/vb/pictur...pictureid=4066 shredded... I could have shredded this one with my fingers it was so tender... http://www.cigarasylum.com/vb/pictur...pictureid=4067 w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole. Fin. |
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T.J. That looks absolutely incredible. The rub sounds on the hot side, which I like, but the better half abhors! Congrats! Steve
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Man that loooooks soooo good right now.
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Thanks guys.
BigAsh & gator, PMs incoming. |
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Great job Adam. Looks killer!
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I cold smoked some Tilamook Sharp Cheddar blocks the other night w/ Apple, Alder and Hickory. They have to sit Vacume-sealed for 2 weeks before sampling. Should be :dr
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Thats exactly what I have heard. Wrapped as tight as you can get it, then ziplocked w/ all air out. Has to sit for a min of 2-3 weeks. :tu |
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Menal note: buy $1.99 40W soldering iron next time I'm at Fry's. |
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I have been using this one for over 5 years now and it still works great, just like the day I bought it. I use it 4-5 times /week.
http://www.cabelas.com/cabelas/en/te...box.jsp.form23 There is a newer version out now. I have not heard much about this one yet. http://www.foodsaver.com/index.aspx?...FRk7gwodW0E-_Q Neither one of these are too expensive, especially with the $$ I save on things not going bad, freezer burn and recpackaging bulk items. |
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The countdown begins!
http://oldchurchbbq.com/sharedpictur...tdown%2001.jpg Hmmm, I wonder what I could use these for??? http://oldchurchbbq.com/sharedpictur...tdown%2002.jpg Frankensauce, yea that's the ticket! |
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I can only say one thing... ya need more ribs!!!
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Those ribs are just for Friday night. I just got back from my dads picking up the brisket, sausages, and more ribs!
:dr:dr:dr:dr:dr |
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Best of luck on the cook brother!! |
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I gotta BIG appetite :D !
I do love that thing though. Even with what I'm planning for right now (4 bone-in pork buts, a brisket flat, several slabs of ribs (6, 8, 10), a mess of sausage, and possibly a couple of yardbirds), there is still a LOT of room. I'll probably do up a mess of beans before all is said and done, and maybe some corn as well. This is going to be a fun cook and party to celebrate my wife's birthday and recovery from her surgery. Cooks like this sometimes take on a life of thier own. Before it's over, I'm sure the nieghbors will be bringing stuff over to put in as well. |
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Well spares go onsale at Jiggly Piggly this week, so I am going to get about 3 packs at lunch today.
After my recent tragedy, I am gunshy about it, though. Picked up 2 NICE big chuck roasts the other day and came back from lunch and put them in the fridge. Before I left for home, I got them out and threw em in the driver's side cubby. Get home and just go upstairs like nothing is different. Got up the next day and got in my truck for work and smelled a sickly sweet aroma in the cab. Then later that day at lunch, the armoma was stronger. Then in a face-flushing rush it hits me. THAT'S what that dang smell was. NOT nice. |
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Back in High School, I worked at Kentucky Fried Chicken. One night we ran short on birds, so I ran to another store and picked up a couple of cases. I was careful about lining the trunk of dad's car with garbage bags, but apparently some of the blood made it past the plastic and got into the trunk carpeting...
Anyway, the next afternoon, after sitting in the Florida summer sun all day, dad comes out from work all tired and opens the door to a great green cloud. Not my finest moment! |
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I am trying to go 2 for 2. I have four racks of ribs and 3 lbs of hamburger meat out in the bed of my truck.
Every hour or so I am running a bag of ice from the ice machine in the kitchen out to the truck and pouring it into a large white bag that the meat is in. Who knows if I will remember either to renew the ice or bring in the meat this afternoon. |
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Sweet. Not this weekend for me. I am going store bag Hickory chunks. Actually, I should swing
by the pecan orchard and see what the straight line winds done wrought.:) 2 racks of SLC spare ribs, some burgers and doggies. |
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