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10-25-2008, 05:18 PM
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#1 |
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Dad Jokester Supreme
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Hey Smokin Gator
I smell some good aromas blowing in the wind from up there, come on man, lets see your stuff!
Some of mine: ------------- Can ya smell it?  A pig I did a while ago  Some pork from earlier this summer  Ribs  Enjoy you daughters visit! Wokin Hard?  Workin' Harder! 
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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10-26-2008, 11:19 AM
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#3 |
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Just killing Time
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Re: Hey Smokin Gator
How long did you have to smoke the pig and what temp?
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LIVE LIFE TO THE FULLEST~SMOKE AS MANY FINE CIGARS AS POSSIBLE ~ SMILE ~ IT MAKES YOU FEEL GOOD!! |
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10-26-2008, 11:48 AM
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#4 |
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Guest
Posts: n/a
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Re: Hey Smokin Gator
It is never past smoking season!!! Well then again you are a little father north of me. I just snowblow a path to my my smoker!!
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10-26-2008, 11:55 AM
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#5 |
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Just plain insane!
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Re: Hey Smokin Gator
That is one sweet Lang!!! To me the 84 just can't be beat for a stick burner.
I was lazy and used a Big Green Egg for the brisket. It was one stubborn farker!!! It was a 13 pound full packer and went for almost 17 hours. It was darn good though!! Nice pics of the Q as well. I'll have to dig some up!! |
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10-26-2008, 02:29 PM
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#6 | |
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Dad Jokester Supreme
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Re: Hey Smokin Gator
Did it hang up on you? I had one hang up at about 190*D and stay there for a couple of hours. Then boom, it shot up to 200*-210* in a flash.
Look forward to see some of you Q one of these days. Quote:
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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10-26-2008, 11:51 AM
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#8 | |
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Dad Jokester Supreme
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Re: Hey Smokin Gator
About 250 for ~10 hours I think.
That pig was real fresh, as in just killed that morning. It was supposed to have been killed, scalded, scraped and hung about 5 days before, but... Anyways, I had figured that it would take about 14 hours to cook, but being that it was still "warm" it cooked much faster.Turned out real good though. It's always interesting when you are cooking for a charity and they are providing the meat. Usually I like to provide it all so that I have a little more control, but things don't always work that way. Quote:
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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