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#2521 |
Suck It
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Three racks of backs on the smoker this morning. This will be my yearly trip down the "Five hours of labor,
five minutes of gluttony" aspect of meat smoking that many of you see about half the time or more. Feeding many hungry mouths tomorrow night. |
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#2522 |
Formerly MarkinOR
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Great looking ribs Duane...
All that meat looks ![]() I agree with Brent. That UDS rocks ![]() Nothing in the smoker today, but I do have a 3lb pork shoulder swimming underneath some A&W root beer in the slow cooker. Pulled pork sandwiches later this afternoon ![]()
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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#2523 |
Suck It
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That old tray, pfft...
THIS is the real attraction of the weekend. I might get two bones off of this....There is another rack out of sight But it would not frame up very attractively in the end. But there is another as Yoda said. I get to spend time with my larger extended family as they tell me how awesome my ribs are. Outside of the cooler temperaturtes at elevation, can you imagine a greater start to a week in the Smokies? I sure can't. That white powder on the top is a combination of onion powder and garlic powder with some kosher salt. I try not to add these items to the rub pre-cook. They die a black death. Last edited by OLS; 07-31-2011 at 12:06 PM. |
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#2524 | |
Don't knock the Ash...
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Keith |
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#2525 |
Don't knock the Ash...
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I was happy to have some free time today....3 racks of bb's, 2 fatties, and some Italian sausage....smoked over lump with some cherry wood...rasberry chipotle glaze to finish....
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Keith |
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#2526 |
Just plain insane!
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Keith... you done yourself proud!!!! I really have a hard time believing you aren't from the south!!!
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#2527 |
Black Ops - S.O.B.
![]() Join Date: Oct 2008
First Name: Dave
Location: Side Porta!! Kingsville, Ont., Canada
Posts: 4,186
Trading: (22)
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4 lb pork shoulder, potatoes and apple backed beans!
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Canadian Armed Forces 1976! Canadian Coast Guard, retired in 2012 after 32 years!! |
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#2529 |
Not a puffer
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Anyone like watching BBQ Pitmasters? I like it-I think I've picked up a couple of pointers from watching it. It's funny watching how they talk trash to one another. I can't imagine how these people travel all over doing these competitions all the time because by the time you pay for equipment, gas, meat, etc, you really have to hit $1k+ every time out just to break even. Has anyone ever tried any of their food?
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#2530 | |
Country Gentleman
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Cooking for competition and cooking for home eating are two different worlds entirely.
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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#2531 | |
Dad Jokester Supreme
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My ![]()
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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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#2532 |
Just plain insane!
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I have competed against a lot of the big names in the south and some from out west. My partner on our cook team is good friends with Myron Mixon so we have been next to his cook site quite a few times. The man can flat cook some competition BBQ!!! The guy that cooks with him, Dobie, is one heck of a cook as well. I have eaten Myrons competition food many times and it is very good. You always feel good when you beat him and he has always been gracious either way.
I have only seen the show a couple of times and haven't talked to Myron about it. I figured they made him out to be the "bad guy" just because he does always dress in all black and kind of fits the bill. Wayne and Steve are correct though... cooking for a competition is nothing like what you do at home. A restaurant could never afford to put the time/effort/money into what is done for a competition. |
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#2534 |
Snow City
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Bought my first smoker this week (still waiting for the side firebox to come in) and after seasoning it, broke it in with a few racks of ribs. Did them over a water pan of apple juice and water and spritzed them with straight juice throughout the cook. Turned out really well for my first outing.
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#2535 |
Snow City
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Going for some chicken quarters tonight.
Grabbed a couple of premade rubs out the cupboard and mixed up another one for those who don't like things too hot. Made with some awesome paprika from a Polish deli around the corner, some mustard, garlic and other spices. Everything sitting in the fridge now awaiting the grill. ![]() ![]()
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#2536 |
CA Scott #2658
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nice! Thats what we had last night. I brined mine about 4-5 hours first though, and used a shelf bought rub on mine. I didnt fire up the smoker, I cheated and used the grill with some pecan on the coals. Cooked about 2.5 hours like this and they turned out great.
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Bráithreachas Thar Gach Ní |
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#2537 |
Micro brew tester
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I smoked two, eight-pound pork butts on Friday with hickory and Plowboy's Rub. They turned out awesome. And now there's a bunch in the freezer for a "rainy day."
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"A witty saying proves nothing." - Voltaire |
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#2538 | |
Not a puffer
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#2539 | |
Country Gentleman
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http://www.americanroyal.com/Default.aspx?tabid=370 Remember too that the judges for these events are eating a ton of meat over the course of a judging session. They usually only take 1 bite. That one bite has to have all the flavor and power to WOW them.
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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#2540 | |
Dad Jokester Supreme
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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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