What's in your smoker? - Page 170

Powers · 08-25-2012, 06:02 PM

I should not be viewing this thread before I eat supper.

My frozen burrito w/a side of mac 'n cheese is gunna taste even worse now

hammondc · 08-26-2012, 10:49 AM

Quote:

Originally Posted by jonumberone

No worries, I have done Pulled pork from a picnic numerous times.
Both the Butt and the picnic are part of the shoulder.
I'm sure it will be just as delicious!

It did actually come out pretty good. The picnic roast has a slightly different taste. Not better or worse, but different.

OLS · 08-26-2012, 11:32 AM

i LIKE THE HAMMIER FLAVOR OF IT IN PULLED PORK. AND CAPS LOCK.

Smokin Gator · 08-26-2012, 12:53 PM

I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having a bunch of kids around that can eat like I wish I could eat!!

T.G · 08-26-2012, 01:09 PM

Nice looking work Dom.

OLS · 08-26-2012, 03:30 PM

Quote:

Originally Posted by Smokin Gator

I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders
and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having
a bunch of kids around that can eat like I wish I could eat!!

Sorry buddy, this is a photo thread. The forum for wild, unsustantiated, supposed cooks
without corroborating pics is down the street.

This was the final pre-pull shot after an hour in snkbyt sauce....I have given away 1/4 of the food
by this time

markem · 08-26-2012, 05:06 PM

This recipe is a modification of the Bob Lilly method. I plan to get some pork butt in the morning, get it set up and them plop it on about 9pm tomorrow night. We'll see if bigwaved is right about this method.

http://www.meatwave.com/blog/barbecu...-pork-shoulder

357 · 08-27-2012, 11:51 AM

Great pics Brad and Dom. My mouth is watering wating for my lame lunch to arrive.

OLS · 08-27-2012, 03:17 PM

I need to find more pork fingers like the ones I did this weekend. You never know where they are cut from.
The ones I did Saturday had distinct bones in them that told me they were cut from the shortest and flattest
loin rib like on a baby back rack. The meat was just unbelievably tender and delicious. I don't always get that
with a 'western style pork rib". I do love em, though.

Smokin Gator · 08-27-2012, 03:20 PM

Quote:

Originally Posted by OLS

Sorry buddy, this is a photo thread. The forum for wild, unsustantiated, supposed cooks
without corroborating pics is down the street.

Sorry Brad... I will try to remember that!!

The thing is... I usually have really good intentions, but somehow I just rarely make the pics happen. I am doing about 100lbs of pork butts this weekend for a charity lunch after church on Sunday. I will REALLY try to take some pics to earn my way back into your good graces

Steve · 08-27-2012, 03:46 PM

Quote:

Originally Posted by Smokin Gator

Sorry Brad... I will try to remember that!!

The thing is... I usually have really good intentions, but somehow I just rarely make the pics happen. I am doing about 100lbs of pork butts this weekend for a charity lunch after church on Sunday. I will REALLY try to take some pics to earn my way back into your good graces

Loading the Brandywine light I see Brent

Smokin Gator · 08-27-2012, 05:16 PM

Quote:

Originally Posted by steve

Loading the Brandywine light I see Brent

Yeah... but I am working on a guy selling a Lang 60 Deluxe!!! He wants a little too much and I want to pay a little too little!!!!

omowasu · 08-28-2012, 09:10 PM

4 slabs of baby back ribs with homemade dry rub this Sunday in the Char Griller Pro with offset firebox. Smoked with Pecan wood (one of my faves) Turned out OK this time, but cooking time was hindered by humidity since they were smoked during a thunderstorm. Had to finish them in the oven

markem · 08-28-2012, 09:18 PM

Raspberry chipotle chicken skewers. Then pork shoulder for overnight.

Fordman4ever · 08-28-2012, 09:47 PM

breakin out the smoker this weekend for the first time this year. I can't wait.

MarkinAZ · 08-28-2012, 10:27 PM

Quote:

Originally Posted by markem

Raspberry chipotle chicken skewers. Then pork shoulder for overnight.

Sounds fairly decent Mark

Quote:

Originally Posted by Fordman4ever

breakin out the smoker this weekend for the first time this year. I can't wait.

Bout time Earl

Chainsaw13 · 08-28-2012, 10:33 PM

Quote:

Originally Posted by markem

Raspberry chipotle chicken skewers.

Recipe please...

markem · 08-28-2012, 11:39 PM

Quote:

Originally Posted by Chainsaw13

Recipe please...

Go to the nearest New Seasons Market and buy them from the butcher case.

They were tasty. Sometimes I can get them to share the recipe, which is almost always "made with ingredients that you can buy in the store", so I'll ask the next time I am in. Likely to be a marinade sold commercially.

edit: just found this one. Looks quite tasty and easy to vary. http://allrecipes.com/recipe/raspberry-chipotle-sauce/

jimdandy · 08-30-2012, 08:59 AM

Seven Briskets and two pork butts went on early this morning. Chicken breast and sausage to follow this afternoon, and I got the crazy idea I needed to try smoking a lamb shoulder... We shall see how it goes! Hopefully I will have time to get the pics up this evening, but I may be too full!

mosesbotbol · 08-30-2012, 10:09 AM

2 pork shoulders went on WSM at 7:00 PM last night. I checked at 5:00 AM and temp was down to 150. I brought them inside and did 2 hours in the oven at 225. Covered them will pull them this evening for soft tacos with mango salsa.

08-25-2012, 06:02 PM	#3381
Powers Swamp Ash member in exile Join Date: Feb 2009 First Name: Michael Location: Fayetteville, Arkansas Posts: 2,283 Trading: (17)	Re: What's in your smoker? I should not be viewing this thread before I eat supper. My frozen burrito w/a side of mac 'n cheese is gunna taste even worse now __________________ "There is true glory and true honor: the glory of duty done, the honor of integrity and principle" - Robert E. Lee

08-26-2012, 11:32 AM	#3383
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? i LIKE THE HAMMIER FLAVOR OF IT IN PULLED PORK. AND CAPS LOCK.

08-26-2012, 12:53 PM	#3384
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having a bunch of kids around that can eat like I wish I could eat!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

08-26-2012, 01:09 PM	#3385
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Nice looking work Dom.

08-26-2012, 05:06 PM	#3387
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: What's in your smoker? This recipe is a modification of the Bob Lilly method. I plan to get some pork butt in the morning, get it set up and them plop it on about 9pm tomorrow night. We'll see if bigwaved is right about this method. http://www.meatwave.com/blog/barbecu...-pork-shoulder __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

08-27-2012, 11:51 AM	#3388
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? Great pics Brad and Dom. My mouth is watering wating for my lame lunch to arrive. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain

08-27-2012, 03:17 PM	#3389
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I need to find more pork fingers like the ones I did this weekend. You never know where they are cut from. The ones I did Saturday had distinct bones in them that told me they were cut from the shortest and flattest loin rib like on a baby back rack. The meat was just unbelievably tender and delicious. I don't always get that with a 'western style pork rib". I do love em, though.

08-28-2012, 09:10 PM	#3393
omowasu Fell ROTT Join Date: Jan 2009 First Name: Scott II Location: Chicago Posts: 288 Trading: (3)	Re: What's in your smoker? 4 slabs of baby back ribs with homemade dry rub this Sunday in the Char Griller Pro with offset firebox. Smoked with Pecan wood (one of my faves) Turned out OK this time, but cooking time was hindered by humidity since they were smoked during a thunderstorm. Had to finish them in the oven __________________ If I had something smart to say, I would definitely put it here.

08-28-2012, 09:18 PM	#3394
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: What's in your smoker? Raspberry chipotle chicken skewers. Then pork shoulder for overnight. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

08-28-2012, 09:47 PM	#3395
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? breakin out the smoker this weekend for the first time this year. I can't wait. __________________

08-30-2012, 08:59 AM	#3399
jimdandy Eat, Sleep, Smoke! Join Date: Jan 2011 First Name: John Location: Lubbock Posts: 64 Trading: (5)	Re: What's in your smoker? Seven Briskets and two pork butts went on early this morning. Chicken breast and sausage to follow this afternoon, and I got the crazy idea I needed to try smoking a lamb shoulder... We shall see how it goes! Hopefully I will have time to get the pics up this evening, but I may be too full! __________________ How many cigars constitutes enough??? The world may never know.

08-30-2012, 10:09 AM	#3400
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? 2 pork shoulders went on WSM at 7:00 PM last night. I checked at 5:00 AM and temp was down to 150. I brought them inside and did 2 hours in the oven at 225. Covered them will pull them this evening for soft tacos with mango salsa. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's