A Good Day for Smoking

[Bigdog]

The sun is shining and it is 60 degrees...perfect smoking weather. Growing up in Iowa, we rarely got these nice days in winter. But in Kansas, we get them almost once a month. Makes the cold weather bearable.

Anyway, I have the beast fully loaded with a 6 lb. pork butt, 3 turkey legs, 6 lb. pork country ribs, and a 7 lb. ham. I am using hickory and pecan wood and it smells marvelous!

I am using a new rub I picked up at Cabela's called Billy Bones B.B.Q Rub. It was $10 for 28 oz. Seemed like a good price. Has anyone tried yet? The web site is www.BILLYBONESBBQ.COM

[2Fat]

beats the weather here in Wisc for sure---but the smoke still smells sweet!!

[slat]

Bigdog I couldn't agree more. I have 2 5lb. butts and about 10lbs. pork chops all rubbed with salt free Cavenders and kosher salt. I have 2 slabs of ribs one with Blues Hog and one with Cavenders and kosher salt. Also have about 7lbs. of salmon with olive oil and kosher salt.
It has been a beautiful weekend and I'm glad I got a chance to smoke. Needed some relaxation.

[BBQchef33]

i just threw 20 lbs of wings in the BYC.. kids gotr5 friends over, so that and a rack of BB's for me, i'll be happy!

[Solidkick]

I'm glad the wind today missed ya. Looks like I'm going to have to make room in the freezer for the 2 butts I bought on monday. It was either raining or too windy everyday that I had a chance to smoke em, and pretty on the days I had commitments. go figure........

[hobo_pie]

I have two boneless picnics in the NEW WSM that just arrived on Friday from amazon... nice little smoker.. I can't believe how it holds temp... it was about 53º here today with a light breeze.. Oh.. I did about 6 pounds of sweet Italian sausage also which I pulled of earlier. I'm amazed at how much cool air this thing pulls in when you open the bottom dampers too much.. instead of fueling the fire, it just sucks in the cold air and actually drops the temp.... ran most of the day with all three bottom dampers closed and the top one wide open...

All in all... it was a great day.

Ray

[parrothead]

Good to hear from you Ray! Where the fark ya been? I've been wondering.

[hobo_pie]

Good to hear from you Ray! Where the fark ya been? I've been wondering.

Been lurking.....still check in once and a while... but I really enjoy is when for some reason.. one of you.. usually Bill, actually sends an email...and what all this I here about Greg's in Sept.?

Ray

[parrothead]

...and what all this I here about Greg's in Sept.?

2 bashes have been scheduled for this year.

Mecca, at Phil's in June.

Additional midwest bash at my place in Illinois in September.

[willkat98]

Damn windy yesterday. 20mph sustained winds throughout the day.

Sooo, I threw a pork loin roast, offset, in Pa Kettle. Kingsford and peach wood.

Damn thing hit 300 in 30 minutes, then slowly climbed to 318 and held steady for 2 hours. Woulda gone even longer, but the roast and tater were done.

Damn good windy cooker.

[Bigdog]

Here's the report on my Q.

The ham was a pre-cook butt. No rub or sauce, just put it under the butt for a nice basting. Came out great.

I foiled the butt at 160, but got false readings on the temp. Must have been touching the bone. Re-set it, and came out great. I use the rub in the BBQ Bible for Elizabeth Karmel's Pork Butt. Do not use the finishing sauce. The juices in the foil are better. Besides, I don't uaually like the vinegar based sauces.

I am not as impressed with the Billy Bones rub that I used on the ribs. Too sweet and not hot at all. I like sweet, but hot as well. My kids liked it though.

And last but not least were the turkey legs. At $0.89 a lb., they are hard to beat. Makes a nice quick lunch. I like them salty to crisp up the skin, so I use a seasoned salt like Zaterains or Tony C. They only take about 3 hrs. to cook.

[hobo_pie]

...and what all this I here about Greg's in Sept.?

2 bashes have been scheduled for this year.

Mecca, at Phil's in June.

Additional midwest bash at my place in Illinois in September.

Damn.. wish I had known.... my June is booked solid...****-fark.. oh well.. I know where he lives... and last tme I was there Patrick Star said I had an open invitation....

I sure hope you guys do the simulcast again... would have been great to meet a few more of the Bretheren

Ray