What's in your smoker? - Page 173

mosesbotbol · 09-22-2012, 04:00 PM

Quote:

Originally Posted by CigarDojo

I did some Pork Tenderloin MESA GRILL style last week. It was insane!

How is that done? I love the restaurant Mesa Grill.

mfarre03 · 09-24-2012, 12:55 AM

Oh what the hell, you guys kill me, that looks farkin awesome!!

BengalMan · 09-24-2012, 09:36 PM

Quote:

Originally Posted by mosesbotbol

How is that done? I love the restaurant Mesa Grill.

I've done the Pork Tenderloin recipe from Mesa Grill. It is indeed insane.

Receipe for it can be found on BobbyFlay.com

jjirons69 · 09-29-2012, 09:44 AM

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.

Steve · 09-29-2012, 10:27 AM

Quote:

Originally Posted by jjirons69

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.

Now THAT is chemistry!

BTW, My wife is up in your neck of the woods this weekend visiting her brother. She did mention something smelled good

GTsetGO · 09-29-2012, 10:38 AM

right now i have 2 turkey breasts on.

should be good for our early dinner with the family.

MarkinAZ · 09-29-2012, 10:49 AM

Quote:

Originally Posted by jjirons69

As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good.

What type of wood are you using on those shoulders Jamie?

jjirons69 · 09-29-2012, 05:36 PM

Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor.

Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them.

The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F.

Zane · 09-29-2012, 08:25 PM

Not smoked but amazing anyway.

hammondc · 09-29-2012, 08:56 PM

Jamie- Whats the purpose of tying them? I have never seen this done. I like the simmering idea and may try that on the next couple.

MarkinAZ · 09-29-2012, 09:43 PM

Quote:

Originally Posted by jjirons69

Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor.

Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them.

The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F.

Thanks Jamie. I'm sure it tasted as great as it looks

jjirons69 · 09-30-2012, 11:35 AM

The shoulders are boneless purchased from Costco. Since the bone was cut out, the butt tends to open up. Tying them keeps them together.

09-30-2012, 11:38 AM

I wasn't hungry until I saw these pictures. Having never owned a smoker before, is there a brand or type that anyone can recommend?

jjirons69 · 09-30-2012, 01:37 PM

I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

jjirons69 · 09-30-2012, 01:40 PM

Quote:

Originally Posted by MarkinCA

Thanks Jamie. I'm sure it tasted as great as it looks

I took the vast majority of both to church for a Sunday fellowship lunch and it was a big hit!

09-30-2012, 05:46 PM

Quote:

Originally Posted by jjirons69

I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with.

Thank you very much for sharing.

pektel · 10-01-2012, 08:36 AM

Smoked a pork couple smaller pork loins yesterday, after a couple hours in a Jamaican Jerk marinade. Served with Zatarains Black Beans and Rice.

OLS · 10-03-2012, 07:07 AM

When someone as far up into MN as you are can enjoy Zatarain's, that makes me feel all warm inside.

OLS · 10-03-2012, 07:09 AM

JEEZ JAMIE, I just had web browsing to completion.

357 · 10-03-2012, 10:29 AM

Quote:

Originally Posted by OLS

JEEZ JAMIE, I just had web browsing to completion.

There goes the appetite...

09-24-2012, 12:55 AM	#3442
mfarre03 Never pet a burning dog.. Join Date: Apr 2011 First Name: Mike Location: Lockport, NY Posts: 280 Trading: (3)	Re: What's in your smoker? Oh what the hell, you guys kill me, that looks farkin awesome!!

09-29-2012, 09:44 AM	#3444
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? As I type, 2-7 lb boneless shoulders, rubbed, tied, and rested all night, sitting at 250F since 8:30 this morning. The entire neighborhood smells good. __________________ Somebody has to go back and get a chitload of dimes

09-29-2012, 10:38 AM	#3446
GTsetGO those were the droids Join Date: Nov 2008 First Name: Rob Location: Newport News, VA Posts: 1,686 Trading: (5)	Re: What's in your smoker? right now i have 2 turkey breasts on. should be good for our early dinner with the family. __________________ Modded Mustangs

09-29-2012, 05:36 PM	#3448
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? Mark, I have lump charcoal and 2" x 1" round hickory tree limb discs. We use hickory in our BBQ contest, so I was able to find some small limbs to cut into discs. I put a few of them in the pile of lump for the smokey flavor. Here's some ponr. I took one butt and partly shredded it and put our BBQ sauce on it. It simmered for nearly two hours. Both butts turned out great. My in-laws are in town, so it was nice to be able to cook for them. The first 3 pics were from done time. The last two were after a couple of hours of slow heating. I cooked the butts to 185F. __________________ Somebody has to go back and get a chitload of dimes

09-29-2012, 08:25 PM	#3449
Zane Have My Own Room Join Date: Aug 2012 First Name: Zane Location: Noblesville, IN Posts: 1,508 Trading: (23)	Re: What's in your smoker? Not smoked but amazing anyway.

09-29-2012, 08:56 PM	#3450
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: What's in your smoker? Jamie- Whats the purpose of tying them? I have never seen this done. I like the simmering idea and may try that on the next couple.

09-30-2012, 11:35 AM	#3452
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? The shoulders are boneless purchased from Costco. Since the bone was cut out, the butt tends to open up. Tying them keeps them together. __________________ Somebody has to go back and get a chitload of dimes

09-30-2012, 11:38 AM	#3453
Justinphilly Guest Posts: n/a	Re: What's in your smoker? I wasn't hungry until I saw these pictures. Having never owned a smoker before, is there a brand or type that anyone can recommend?

09-30-2012, 01:37 PM	#3454
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? I got the CharGriller Akorn from Lowe's. It's a kamado-style that's easy on the wallet. Always wanted a BGE or Primo, but couldn't see spending the money. The Akron was $299, plus 10% off using the coupon from the USPS moving/relocation package. I fully endorse it. It does a really good job and is fun to cook with. __________________ Somebody has to go back and get a chitload of dimes

10-01-2012, 08:36 AM	#3457
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Smoked a pork couple smaller pork loins yesterday, after a couple hours in a Jamaican Jerk marinade. Served with Zatarains Black Beans and Rice. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

10-03-2012, 07:07 AM	#3458
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? When someone as far up into MN as you are can enjoy Zatarain's, that makes me feel all warm inside.

10-03-2012, 07:09 AM	#3459
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? JEEZ JAMIE, I just had web browsing to completion.

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