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#841 | |
not wrapped too tight....
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Keep up with the photos guys! It lets me pretend the crud I have for lunch is BBQ..... ![]()
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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#842 |
making trails
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if anybody is interested in some mulberry wood, let me know. i took down a large tree that was choking an apple tree in the back of my yard beginning of spring. i sent some off to a brother here a while back, and it wasnt too expensive, maybe 20$ for 15 pounds or so. cant remember exactly. let me know, just cover shipping. working on chopping the rest of it up in the next few days.
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#843 |
Country Gentleman
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So I did my first Chuckie last night. It was a 3.5lb hunk of meat. I did it hot and fast in the UDS. I simply put kosher salt, black pepper, garlic powder, and a touch of cumin on it. I had read that 200 internal was prime pulling temp, and then read further that sometimes Chuckies need to go to 210-215 to pull. Well, I went in the middle sort of and pulled it at 208 and let sit for about an hour. The real test was how did it taste.... Let's just say I will be picking up a few more Chuckie's when they go on sale. My wife loved it and I thought it tasted like beefy butta.
![]() About 40% of it pulled pretty easily. Not as easy as a good pork butt, but still pulled well. The other 60% was a bit tougher but makes for very good chunks. The hot and fast method was awesome!! I hit the 208 mark right at 3 hours and the smoke ring (or smoke penetration) was beautiful. Sorry no pics ![]() Next time I think I will let it go to 215 internal and see what that does.
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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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#844 | |
Livin' in a Van....
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Was any of that cooking time while it was wrapped in foil or was it bare the entire time? |
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#845 | |
Country Gentleman
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I was surprised at how well the smoke penetration was and the nice flavor. Not to mention cutting the time in half. Only thing I did different was to leave out the beer. I foiled it dry and let the juices steam it.
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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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#846 | |
Livin' in a Van....
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#847 |
Ok, maybe just one.
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At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!
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You can't talk your way out of problems you behave yourself into. |
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#849 | |
Feeling at Home
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"All this of Pot and Potter - Tell me then, Who is the Potter, pray, and who the Pot?" Omar Khayyam |
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#850 |
Suck It
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Mister B, I am just sorry, but your avatar makes me smile EVERY DAY I SEE IT.
I also have decided to let the Chuck take me away from Pork for awhile. I was smoking either ribs or butts 2 weekends a month or MORE and I just got completely burnt out. I would give away the meat to the landlady or at work or to the dogs. I just couldn't eat it anymore. But that Chuck is mighty tasty. As for smoking at work, I BEGGED the boss and bookeeper to let me go out and get a cheap smoker for work, just to keep me from having to drag mine over here. Everybody wants to eat, nobody wants to pay for the hardware. So I have gotten to the point where I think they just don't deserve it. |
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#851 | |
Feeling at Home
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Also as a grill it's top notch. Tall enough for beer can chicken and big enough to cook for a crowd. You can also use the side box for additional grilling space. Amazing value IMO.
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"All this of Pot and Potter - Tell me then, Who is the Potter, pray, and who the Pot?" Omar Khayyam |
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#852 | |
Livin' in a Van....
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I'll be doing some Pork ribs over the weekend, then I'll be back to the Chuckie again. Its nice going back & forth between the Beef & Pork. Try the Lamb sometime too. |
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#853 |
Grrrrrr
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I am still trying to find a butcher around here that will cut me lamb breasts like Luke (tuxpuff) posted.
None of them even knew what it is. I had to get Luke to send me a link to a good meat cutting chart so I can take it in and show these knuckleheads what a lamb breast is. ![]() |
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#854 |
Feeling at Home
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It would probably be wickedly expensive...but I'll throw it out there. If anyone wants to pay for packaging and shipping I can easily get frozen lamb breast.
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#855 | |
not wrapped too tight....
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spoken out of pure jealousy...... ![]()
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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#856 |
Livin' in a Van....
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#857 |
Ok, maybe just one.
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Yeah, it was rough having to sit and watch it while I smoked a cigar. It pays to be activity director.
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You can't talk your way out of problems you behave yourself into. |
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#858 | |
That's a Corgi
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#859 | |
not wrapped too tight....
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I have two words for you ![]() and they're not Merry Christmas...... You REALLY suck! (and the two words... more jealous!) ![]()
__________________
Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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#860 |
not wrapped too tight....
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I have a 3-pack of cryovak Baby Backs, to try the BRITU recipe (my first Ribs!) this weekend.
Two birds to beer-butt, and I'm picking up a couple of Pork Butts to smoke this weekend for the picnic at The House of 'Phat. And grillin' Steak Tips for tonight. It's going to be a good weekend!
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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