Dr. ordered me to smoke, honest....

[Jorge]

A week of hospitals, Docs, incompetent clerical staff....Must burn wood.

Approx. 50 lbs. of meat should cure everything.

Pics to come later.

25 lbs. of brisket, 8.5 lbs. of pork loin, 8.5 lbs country ribs, 2.5 lbs of sausage later on (when I have some room in there), and added just a little smoke to some brisket for carne guisada that goes in the oven later today.

No I just need some farking ice to keep the beer cold.

http://users.ev1.net/~atilla/box.jpg

[BBQchef33]

Light snack jorge?? Thats a motherload!

[Solidkick]

<<~~packing knife, fork, bib, and Dreamland.....will be there about dark....leaving NOW

Looking Good!!!

[kcquer]

Brother Jorge, I feel your frustration and know it has to be going up in smoke. That looks awesome! All the best to you and Dad.

[Jorge]

Brother Jorge, I feel your frustration and know it has to be going up in smoke. That looks awesome! All the best to you and Dad.

Same to you :D It was good to read that your better half is coming along well!

[Jorge]

<<~~packing knife, fork, bib, and Dreamland.....will be there about dark....leaving NOW

Looking Good!!!

I'll be the drunk bastidge Q stains all over my shirt.

[rusold]

What is all that stuff? I think I pack it full but that is a real load :shock:

R

[BigAl]

Man that's is an eye opener, don't need no stinking heat shield with that load, Austin, TX Bash 1.

[Jorge]

6:30 AM. 6 lb point that will eventually become carne guisada.

http://users.ev1.net/~atilla/turd.jpg

90 minutes of smoke between 180 and 200 as the smoke box warms up. Give the carne guisada a nice smokey flavor. Used Mesquite after dumping a chimney of Kingsford. Like to use Mesquite for tex-mex dishes and it also heats things up in a hurry and provides a decent bed of coals for the pecan/hickory/etc. that comes later.

[ckkphoto]

WOW!!! I haven't done a smokarama like that since I was on the old "pit crew" site. Nothing like having a smoker full of food and the neighbors jumping to look over your fence! :wink:

[Jorge]

Have a few more pics that I'll post later when time allows. Turned out to be a long day. Wind started gusting, and in my parents yard (where I was smoking <see below>) it tends to swirl so it is hard to turn the beast out of the wind. Fire management is fun for me, but it ended up being a real challenge.

Preheating my wood on the firebox became more of a challenge with the wind. I finally resorted to using a bucket over the wood. I kept one edge hanging off a bit to allow air in, and smoke out in case of ignition. Worked well, (Note to self: Don't admit to touching the farking bucket with a bare hand!).

Biggest mistake of the smoke was placing the country ribs down low, and not paying enough attention to them while I was dealing with the wind and fire. Dried a few of them out. Those done further up where I could squeeze them in came out perfect. Lesson learned: With a big load place the smaller items that will cook the quickest up top.

Not mentioned were some jalapeno peppers that I tossed in for about 45 min. to get a little extra smoke flavor for the carne guisada. The farking things came out a lot hotter than they went in. I'll be cooking another small batch of guisada to add to this batch to cool it off a bit. I'd eat it the way it is and love it, but this batch is for those that don't think of insane heat as normal.

With all of that being said I had a blast. The next day I had to take my Dad to see his internist. Sitting in the waiting room an elderly woman leaned over and asked me if I was a fireman...No Ma'am, why do you ask? You smell like smoke! I'd taken two showers by that time, and washed my hair I don't know how many times! Gotta love it!

[brdbbq]

an elderly woman leaned over and asked me if I was a fireman...No Ma'am, why do you ask? You smell like smoke! I'd taken two showers by that time,

That's funny

[Jorge]

What is all that stuff? I think I pack it full but that is a real load :shock:

R

From top to bottom: Brisket 12 lb, Brisket 13 lb., 8.5 lb. pork loin cut in half, country ribs (with a few tucked in on various shelves where space was available)

[Arlin_MacRae]

Awesome meat pile, Jorge. Love the fireman story!

[ciret]

Hmmm, I like the fireman story too. I did my 1st burn last Saturday and I could swear that all day Sunday I kept smelling smoke. . . After the shower and clean clothes. Last time I remember that happening I was a boy scout at camp for a week.
I'm looking forward to much fun with this Q & smoke & stuff.

[frognot]

25 lbs. of brisket, 8.5 lbs. of pork loin, 8.5 lbs country ribs, 2.5 lbs of sausage later on (when I have some room in there), and added just a little smoke to some brisket for carne guisada that goes in the oven later today.

No I just need some farking ice to keep the beer cold.



Where you located at? I'll bring a lotta ice & plenty of cerveza if you're serving that kinda chow!

[rusold]

Jorge,

You get your porkloins from bigger piggies than I do :!:

There was a thread about country ribs and problems with them - I didn't do anything really special-same rubI used on the brisket, let em sit under the brisket and then a brief trip to foil and mine were fine(very fine) - what did you do to your hidden "parts" ?

R

[brdbbq]

what did you do to your hidden "parts

Keep mine away from the OL.

[Jorge]

what did you do to your hidden "parts

Keep mine away from the OL.

Ever hear the phrase "Use it, or lose it"?

[brdbbq]

Ever hear the phrase "Use it, or lose it"?

Maybe it's lost ?

[Jorge]

25 lbs. of brisket, 8.5 lbs. of pork loin, 8.5 lbs country ribs, 2.5 lbs of sausage later on (when I have some room in there), and added just a little smoke to some brisket for carne guisada that goes in the oven later today.

No I just need some farking ice to keep the beer cold.



Where you located at? I'll bring a lotta ice & plenty of cerveza if you're serving that kinda chow!

That was in San Antonio, and the food will be in Kerrville in a couple of weeks. My sister goes to a folk festival there every year so I smoke some stuff for her to feed the camp.

Considering doing something in DFW this fall, schedule and weather permitting.

[Jorge]

Jorge,

You get your porkloins from bigger piggies than I do :!:

There was a thread about country ribs and problems with them - I didn't do anything really special-same rubI used on the brisket, let em sit under the brisket and then a brief trip to foil and mine were fine(very fine) - what did you do to your hidden "parts" ?

R

I usually keep a closer eye on them and cook them a bit higher up. Just forgot about them for too long fighting the wind and the fire.

"parts" meaning sausage? I picked up one of those 2.5 lb packages of the hot HEB sausage (basically a long weiner) and poked plenty of holes in each one before tossing them in for about an hour or so. Just wanted to drain some of the fat out and give them a little smoked flavor.

[Jorge]

Ever hear the phrase "Use it, or lose it"?

Maybe it's lost ?

Try attaching a cow bell.

Time for me to get back to work, before this thread is pronounced 'shot to hell'

[brdbbq]

Considering doing something in DFW this fall, schedule and weather permitting.


Keep McKinney in the back of your head I might be moved by the fall.

[Arlin_MacRae]

Mmmm, HEB.... I wish they'd bring those up here!

[Jorge]

Keep McKinney in the back of your head I might be moved by the fall.

That's southern Oklahoma isn't it?

[chad]

That's southern Oklahoma isn't it?


Now, that's just MEAN! :D

[Arlin_MacRae]

HEY NOW!

[Jorge]

HEY NOW!

Get rid of that Stoops guy and I'll do another evaluation :evil:

[frognot]

Keep McKinney in the back of your head I might be moved by the fall.

That's southern Oklahoma isn't it?

That's Baja Oklahoma to y'all (and i live on the border).